Curry Man (Steamed Curry Buns)
カレーまん · Kare Man
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Curry man are a playful cousin of nikuman, the steamed pork buns sold at convenience stores all over Japan. Here the filling is a gentle curry of ground pork, carrot, and onion, and instead of kneading and shaping dough, you pour a quick baking-powder batter into cups, so the buns are soft, fluffy, and easy for small hands to hold. The curry is kept mild on purpose, and the aroma alone is usually enough to get children reaching for seconds at snack time.
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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
- 6.1 gvegetable oil
- 0.3 gcurry powder
- 0.1 gsalt
- 1.2 gbaking powder
- 7.5 gsugar
- 27 mlmilk
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 cook, stirring, until the pork is cooked through.
- 2
Put the flour, baking powder, and sugar in a bowl and whisk well to combine.
- 3
Add the milk to the flour mixture from step 2 and stir until almost no dry flour remains, then add the oil and mix it in.
- 4
Pour the batter into cups until they are half full and top with the curry filling from step 1. Pour more batter over the top to cover the filling.
- 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 | 9.8 g | 19.5 g | 9.8 g |
| Carbohydrates | 34.1 g | 68.1 g | 34.1 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 70.5 mg | 141 mg | 70.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 202.5 mg | 405 mg | 202.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 241.5 kcal | 5.7 g | 9.8 g | 34.1 g | 1.2 g | 0.3 g | 70.5 mg | 0.5 mg | 202.5 mg |
| 1 adult serving | 483 kcal | 11.4 g | 19.5 g | 68.1 g | 2.4 g | 0.6 g | 141 mg | 0.9 mg | 405 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.
Ingredients in this recipe
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