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May 01, 2015 #news #Recipes

HOW TO MAKE VEGETARIAN JAPANESE CURRY BUNS

This week we're looking at Japanese food which caters to a range of dietary requirements, and today, we're cooking up some delicious vegetarian food! This recipe is suitable for anyone following a meatless diet, but it's also great if you're trying out meatless Monday. 

VEGETARIAN JAPANESE CURRY BUNS

Plus you can even substitute the mushrooms for chicken if you prefer. 

You will need:

  • 80g Finely Chopped Onion
  • 120g Finely Chopped Carrot
  • 300g Finely Chopped Shiitake Mushrooms
  • 75g Japanese Curry Roux Squares
  • 500ml Water
  • 45g Cubed Cold Butter
  • 45g Flour
  • 500g Bread Flour
  • 60g Caster Sugar
  • Pinch of Salt
  • 1 Packet of Instant Yeast
  • 1 Large Beaten Egg
  • 50g Room Temperature Butter

Method

  • First we will make the bread dough. Mix together the bread flour, sugar, salt, yeast and egg until combined. 
  • Now mix in 1/3 of the butter at a time until you get a soft, elastic dough.
  • Cover with clingflim and place somewhere warm for about an hour.
  • Meanwhile you can start the curry. Heat a large saucepan with a little oil.Saute the onions and the carrot until they are soft and golden.
  • Now add the 500ml of water and leave to simmer.
  • In a seperate pan, fry up the shiitake mushrooms and pour away any excess liquid they release. Place the mushrooms into the saucepan.
  • Now crumble in the curry roux. Stir well.
  • Leave to shimmer whilst in a another pan, you make a flour roux. Melt the 45g of butter with the 45g of flour, and cook until thickened. 
  • Add this to the curry mixture and stir until thickened.
  • Now your dough has risen, portion it into 12. 
  • Roll into balls then flatten, and place a portion of the curry in the middle. Make sure the curry has cooled.
  • Wrap the dough around the curry and roll until smooth. Place on a baking tray lined with baking paper.
  • Proof for another 30 mins.
  • Bake the curry buns at 200c until golden on top.
  • Enjoy!

 

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