Rune Factory 4: Curry Udon

One of my favorite farming simulation series is Rune Factory. This was one of my first experiences with a farming simulator that had a bit of dungeon exploring. Since this game came out, it has influenced many games in the genre to adapt these additional mechanics. Of course, my typical focus on these games is to get my farm established and generate lots of money while slowly exploring the world. I really found the combat in the game to be pretty relaxing. My character would typically run the dual blades with a decent arsenal of magic spells. I found the magic casting to be very fun and helpful while out in the world.

I love curry. I LOVE udon! Combining the two makes for a truly magical bowl of food that always makes me go back for seconds. The first time I had a bowl of curry udon was in Kyoto during my Japan vacation. This was the first time I understood the beauty and complexity of curry. I typically avoided curry because I was worried that it would be too spicy for my palate. As I’ve learned, it is more about the combination of spice and not about how hot the dish is. Curry udon is a thick soup flavored like curry with udon noodles, vegetables, and a protein of choice. For this batch, I’ve decided to keep the dish vegetarian. I included some of my favorite vegetables and the always delicious aburaage, deep fried and chilled tofu skins. If you would like to add a different protein, feel free to complement this dish however you would like.

Ingredients:
Roux
5 tbsp unsalted butter
¼ cup flour
1 ½ tbsp garam masala, ground
½ tbsp turmeric, ground
½ tsp coriander, ground
¼ tsp cumin, ground
1 tsp fennel, ground
1 tsp fenugreek seeds, ground
½ tsp cinnamon, ground
¼ tsp cayenne pepper, ground
3 tbsp tomato paste
2 tsp tonkatsu sauce
1 tbsp honey

Curry Udon
½ onion, sliced
¼ red onion, sliced
9 shiitake mushroom, sliced
2 baby bok choy, quartered and halved lengthwise
4 cups vegetable broth
2 cups water
2 carrots, peeled and cut into bite sized pieces
1 brown potato, peeled and cut into bite sized pieces
¼ cup soy sauce
¼ cup mirin
2 scallions, diced

250 grams udon, cooked (per serving)
2 pieces of aburaage tofu, sliced (per serving)

Combine the flour and spices in a small bowl. In a pan, over medium-high heat, melt the butter. Add the flour and spices to the melted butter.

Mix together until the flour has absorbed all the butter. Add the tomato paste, tonkatsu sauce, and honey. Once combined, turn off the heat and set the roux aside.

Heat a pot with 1 tablespoon of canola oil over medium-high heat. Add the onions and shiitake mushrooms. Cook until softened, about 5 minutes.

Add the vegetable broth, potatoes, and carrots. Bring to a boil, then reduce the heat to have the liquid at a simmer. Place the lid slightly ajar and simmer for 20 minutes.

Add the bok choy and simmer for an additional 10 minutes.

Take a small portion of the roux and place it in a ladle. Place the ladle in the liquid of the pot and slowly mix in the roux. Repeat in small portions until all the roux is added to the pot. Add the soy sauce and mirin. Let simmer for 5 minutes.

To serve, add the cooked udon to a bowl. Top with the curry broth, scallions, and aburaage tofu.

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