The curries of Hyrule are some of my favorite dishes that can be found within the kingdom. A warm stew of meat and vegetables thickened with a spicy curry roux and served along side rice. This is Hyrulean comfort food. It’s absolutely delicious.
These curries are based off of Japanese style curry, which I also love. One of my guilty pleasures is Katsu curry, which consists of a breaded and fried pork cutlet served over Japanese curry with rice. I love this dish so much that it got me to thinking, what would a Goron Katsu curry be like? I just had to know, and I was pleased with the end result.
This is an original Zelda recipe creation. We take the traditional Goron curry with diced vegetables and serve it with panko crusted pork Katsu and rice. It works and it’s delicious. Though I do love some Hyrulean meat curry, I could see myself devouring a lot of this if it was a think in the kingdom.
Ingredients
Curry Roux
3 tbsp butter
4 tbsp all purpose flour
2 tbsp Goron Spice
Curry
2 cups Japanese rice
1-2 tbsp Goron Spice
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 small onion, diced
2 cloves garlic, minced
1 tsp ginger, grated
4 cups of chicken stock
2 tbsp Fuji apple, peeled and grated
½ tbsp honey
1 tbsp soy sauce
Chopped parsley, for garnish
2 cups Japanese rice
1-2 tbsp Goron Spice
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 small onion, diced
2 cloves garlic, minced
1 tsp ginger, grated
4 cups of chicken stock
2 tbsp Fuji apple, peeled and grated
½ tbsp honey
1 tbsp soy sauce
Chopped parsley, for garnish
Pork Katsu
4-6 thin sliced, boneless pork loin chops
1 cup all purpose flour
1 large egg, beaten
⅛ cup milk
1 cup panko breadcrumbs
Salt and pepper
Olive or vegetable oil
4-6 thin sliced, boneless pork loin chops
1 cup all purpose flour
1 large egg, beaten
⅛ cup milk
1 cup panko breadcrumbs
Salt and pepper
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 7-10 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.
Now that our initial prep work is finished, we can prepare the pork katsu that will be served with the curry stew. Pound the pork cutlets flat with a meat mallet on a cutting board. Season the cutlets with salt and pepper on both sides.
Add the flour to a bowl large enough to toss the pork cutlets in without creating a mess of spillage. In another bowl crack the egg, add the milk, and whisk until completely blended and smooth. In one last bowl (again large enough to toss without messes) add the breadcrumbs.
Dredge each piece of pork with the flour so that it is fully coated. Shake off any excess flour, then dip both sides in the egg wash, ensuring it is well coated with egg. Lastly dredge both sides of the pork in the breadcrumb mix, ensuring both are fully and evenly coated in breadcrumb. Shake off any excess.
Add the vegetable oil to a warm pan over medium heat. Add the breaded pork cutlets in batches, being sure not to crowd the pan. Fry each pork cutlet for 2-3 minutes on each side, until golden. Keep the batches warm in a 200 °F oven.
While the cutlets are staying warm in the oven, let’s make the curry sauce. Place a Dutch oven or large pot over medium heat. Once warm, add oil to the pot, and then add the onion. Sauté for 3-5 minutes until soft and translucent. Add the garlic and ginger, and sauté for one minute, until fragrant. Add the diced carrots and potatoes. Cook for 2-3 minutes.
Add chicken stock 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 apple purée and honey and turn to medium-low and allow to simmer for 10 minutes or until the vegetables have softened.
After the vegetables have softened, 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 and stir to incorporate. 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.
To serve, add a pile of rice to one side of a shallow bowl, and fill the other half with the curry sauce. Slice a pork cutlet into strips and lay the sliced cutlet a top the rice and curry sauce. Garnish with chopped parsley. Enjoy!