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.
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
- 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.