A prize commodity of the Gorons, Goron Spice is beloved across the entirety of the kingdom of Hyrule. Dishes made with this hot and sweet blend can be found in most regions. One of the most popular uses of this spice is curry. A variety of curries are made using Goron Spice, the most basic of which is Curry Rice. Curry Rice consists simply of a sauce made from stock which is thickened with a Goron Spice based roux and served over rice. The dish can be enhanced with root vegetables, such as swift or endura carrots. Although curries are favored in the colder regions of Tabantha and Hebra, they are enjoyed throughout Hyrule.
"A favorite all over Hyrule, this simple dish has a flavor you just won't get tired of."
For this recipe, we make a Japanese style curry using a curry roux made with Goron Spice (or Yunobo spice if you prefer a much milder curry). The curry is enhanced with honey, apple, and a little soy sauce. Carrots and potatoes add some substance to the curry rice, and I took the liberty of also adding some spiced tofu.
Ingredients
Curry Roux
3 tbsp butter
4 tbsp all purpose flour
2 tbsp Goron Spice
Curry
2 cups Japanese rice
1 16 oz block of firm tofu
1-2 tsp Goron Spice
2 carrots, peeled and rangiri cut
2-3 potatoes, peeled and chopped, mentori style
1 small onion, diced
2 cloves garlic, minced
1 tsp ginger, grated
4 cups of vegetable stock
1 tbsp Fuji apple, peeled, cored, and grated
½ tbsp honey
1 tbsp soy sauce
1 16 oz block of firm tofu
1-2 tsp Goron Spice
2 carrots, peeled and rangiri cut
2-3 potatoes, peeled and chopped, mentori style
1 small onion, diced
2 cloves garlic, minced
1 tsp ginger, grated
4 cups of vegetable stock
1 tbsp Fuji apple, peeled, cored, and grated
½ tbsp honey
1 tbsp soy sauce
Handful of chopped parsley, for garnish
Olive or vegetable oil
Olive or vegetable oil
Prepare the Japanese white rice according to the directions on the package.
To make the roux, melt the butter in a pan over low heat. When the butter has melted, add the flour and stir to combine and create a loose paste. Continue to cook the flour mixture, stirring regularly to prevent burning. Cook for roughly 10 minutes (or as long as needed) until the mixture turns a light brown. At this time at the Goron spice and stir to combine. Cook for 30 seconds and then remove the roux from the pan to a bowl.
Use paper towels to dry the outside of the tofu block. Cut the block of tofu into small cubes. I recommend cutting the height in half and then cutting a 4 x 4 grid to create 32 cubes.
Season the tofu cubes generously with Goron spice. You can gently toss them in a few tablespoons of the spice mix in a bowl, or you can generously sprinkle it over the tops of the cubes, flip them over, and sprinkle again across the cubes.
To cook the tofu cubes I recommend air frying. Arrange the cubes on a rack in the air fryer and fry at 400 °F for 15 minutes or until firm in the outside and the spice had cooked in. Grease the rack so that your tofu doesn’t stick. If you can’t air fry, you can pan fry them in vegetable oil for approximately 2-3 minutes per side. When the tofu is finished frying, place on a plate until it is added to the curry later.
Turn the heat to medium-low. Add oil to the pot and add the onion. You can add another tablespoon of oil if needed as well. Sauté for 3-5 minutes until soft and translucent. Add the garlic and ginger, and sauté for one minute, until fragrant.
Add the carrots and potatoes. Cook for 2-3 minutes, tossing regularly to evenly coat the vegetables with the onion purée.
Add the vegetable broth and scrape any brown bits from the bottom of the pot, should you have any. Turn the heat to medium-high and bring to boil. Once boiling add the grated apple and honey and turn to medium-low and allow to simmer for 20 minutes or until the vegetables have softened.
After 20 minutes add your curry roux to a small bowl and whisk it with a ladle of the warm broth from the pot. Whisk until smooth (add another ladle of warm broth if needed). Remove the pot from the heat and stir the roux mixture into the curry. Stir until it is completely blended. Add the soy sauce, stir to incorporate, and then added the tofu. Return the pot to the heat, and allow to simmer for 5-8 minutes more until the curry has thickened. If it is getting too thick, add a little more broth or water to thin. Salt to taste if needed
When thickened and finished, remove from heat and serve. Serve the curry in a bowl beside the rice, each on half of the bowl. Garnish the rice with chopped parsley.
Learn more about the Curry Rice dish from the Legend of Zelda: Breath of the Wild at Zelda Dungeon.