Curry Man (Steamed Curry Buns) (Milk-Free)
カレーまん（乳なし） · Kare Man
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Curry man are steamed buns with a savory curry filling, a cousin of the nikuman (meat buns) sold warm at convenience stores all over Japan in the colder months. This preschool version skips the yeast dough entirely: a quick baking-powder batter is spooned into cups around a mild filling of ground pork, carrot and onion, then steamed until puffed and soft. Sweetened soy milk stands in for dairy, so it works for children who can't have milk, and the gentle curry flavor is just right for little ones who are still getting used to spice.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 7.5 gcarrot
- 13.5 gonion
- 12 gground pork
- 30 gflour
Seasonings
- 0.8 goil (for stir-frying)
- 0.3 gcurry powder
- 0.1 gsalt
- 1.2 gbaking powder
- 7.5 gsugar
- 27 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 5.4 goil (for the mixture)
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Finely chop the carrot and onion. Heat the oil in a frying pan and sauté the vegetables well, then add the ground pork, curry powder and salt and stir-fry until the pork is cooked through.
- 2
Put the flour, baking powder and sugar in a bowl and mix well with a whisk.
- 3
Add the soy milk to the flour mixture and stir until almost no dry flour remains, then add the oil and mix it in.
- 4
Pour batter into each cup until it is half full, then top with the curry filling. Pour more batter over the top to cover the filling (it is easier if you use a little less batter for the bottom layer and save a little more to pour over the top).
- 5
Arrange the cups in a steamer, cover, and steam over high heat for about 10 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 241.5 kcal | 483 kcal | 241.5 kcal |
| Protein | 5.7 g | 11.4 g | 5.7 g |
| Fat | 9.6 g | 19.2 g | 9.6 g |
| Carbohydrates | 34.1 g | 68.1 g | 34.1 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 49.5 mg | 99 mg | 49.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 208.5 mg | 417 mg | 208.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 241.5 kcal | 5.7 g | 9.6 g | 34.1 g | 1.5 g | 0.3 g | 49.5 mg | 0.8 mg | 208.5 mg |
| 1 adult serving | 483 kcal | 11.4 g | 19.2 g | 68.1 g | 3 g | 0.6 g | 99 mg | 1.5 mg | 417 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
