Steps

1. Check the consistency of the retort curry packet. If it's too runny, use bread crusts to thicken it.
   🕒 01:10
2. Trim the crusts off 4 slices of 8-slice sandwich bread and finely chop them. This is the key! Only trim off the hard crusts, leaving the soft white part.
   🕒 01:44
3. Add the chopped bread crusts to the retort curry and mix thoroughly to thicken the consistency. This is the key! The bread crusts will absorb the moisture, ensuring the curry retains a firm texture.
   🕒 02:16
4. Optionally, add Doubanjiang (Chili Bean Paste) 1/2 tsp and mix well into the curry. This is the key! Adding Doubanjiang enhances spiciness and depth of flavor. You can omit it if making for children.
   🕒 02:57
5. Flatten each slice of sandwich bread with a rolling pin or chopsticks.
   🕒 03:48
6. Place the curry filling in the center of each flattened bread slice. Start with a smaller amount and adjust as needed.
   🕒 04:27
7. Brush the edges of the sandwich bread with the beaten egg.
   🕒 04:45
8. Fold each bread slice in half, like a spring roll or gyoza, to enclose the curry filling.
   🕒 04:52
9. Use a fork to firmly press the edges of the bread together to seal. This is the key! The beaten egg acts as a sealant, ensuring a secure closure.
   🕒 05:07
10. Dip each sealed curry bun into the beaten egg.
    🕒 05:35
11. Generously coat the entire bun with panko breadcrumbs (as needed).
    🕒 05:53
12. Heat vegetable oil (as needed) in a frying pan for pan-frying.
    🕒 06:09
13. Once the curry buns are golden brown on one side, flip them over and cook the other side.
    🕒 06:45
14. Stand them on their sides to cook as well, until they are all golden brown.
    🕒 07:05
15. Remove the cooked curry buns from the pan, draining excess oil.
    🕒 07:35
16. Optionally, sprinkle with Ichimi Togarashi (Chili Pepper) (as needed) or other seasonings.
    🕒 08:10