Crispy on the outside, gooey on the inside, and packed with rich Japanese curry flavor—this Japanese Curry Arancini is my ultimate comfort food fusion. I’ve taken the creamy luxury of Italian risotto balls and infused them with the savory, mildly sweet notes of Japanese curry for a snack or appetizer that hits all the right notes. Whether served hot out of the fryer or reheated to crispy perfection, these golden orbs never fail to impress.
Why You’ll Love This Recipe
I love this dish for its balance of textures and flavors. Each bite delivers crunch from the panko crust, a molten center of mozzarella cheese, and a comforting depth from the curry-infused risotto. It’s a unique twist that elevates traditional arancini and brings in familiar Asian flavors. Plus, it’s a great make-ahead option—perfect for parties, appetizers, or just a satisfying snack. Chilling the risotto and shaping the balls ahead of time makes the frying process quick and easy when I’m ready to serve.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Curry Broth: low sodium chicken stock Japanese curry roux soy sauce mirin honey
For the Risotto: olive oil yellow onion, diced garlic, minced Arborio rice sake mozzarella cheese (cut into cubes or shredded)
For Breading and Frying: all-purpose flour salt black pepper large eggs, whisked panko bread crumbs vegetable oil
To Serve and Garnish: shredded cabbage pickled radish tonkatsu sauce chopped parsley
Directions
1. Make the Curry Broth: In a medium saucepan over medium heat, I combine the chicken stock, soy sauce, mirin, and honey. Once it simmers, I add in the curry roux and let it dissolve fully. I let it simmer for about 10 minutes, then keep it warm off heat.
2. Cook the Risotto: In a large deep pan, I heat olive oil and sauté onion and garlic until fragrant and translucent. Then I stir in the Arborio rice and toast it slightly. After that, I pour in the sake and let it reduce for a few minutes. I start adding the curry broth one cup at a time, stirring every 30 seconds and letting each batch fully absorb before adding the next. This takes about 18 minutes, and the result is a creamy but al dente risotto. Once done, I spread the risotto onto a baking sheet and chill it for at least 3 hours or overnight.
3. Shape the Arancini Balls: With chilled risotto, I scoop about 3 tablespoons and flatten it into a disk. I place a cube of mozzarella in the center, cover it with a bit more risotto, and roll it into a tight ball. After repeating this for all the rice, I chill them again for 15 minutes.
4. Bread the Balls: I set up three bowls: one with flour mixed with salt and pepper, one with whisked eggs, and one with panko breadcrumbs. I coat each ball in flour, then egg, then panko, pressing gently to make the crumbs stick.
5. Fry the Arancini: I heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Frying in batches of 3–4 balls, I turn them occasionally until they’re golden brown all over. I transfer them to a paper towel-lined tray to drain any excess oil.
6. Serve: I like to serve these with shredded cabbage, pickled radish, and tonkatsu sauce. A sprinkle of chopped parsley on top finishes it off perfectly.
Servings and Timing
This recipe makes about 12 arancini balls. Prep Time: 15 minutes Cook Time: 45 minutes Chilling Time: 3 hours Total Time: 4 hours Servings: 12
Variations
Add protein: I sometimes mix in finely chopped cooked ground beef,or tofu with the cheese for a heartier bite.
Spice it up: A sprinkle of chili flakes or a dash of togarashi powder in the rice or breadcrumbs adds a nice kick.
Vegetarian version: I use vegetable broth instead of chicken stock and omit the meat-based additions.
Cheese alternatives: Cheddar or fontina work well if I want a sharper or creamier flavor inside.
Different coatings: I’ve also tried crushed rice crackers or tempura flakes for an extra-crunchy twist.
Storage/Reheating
When I have leftovers (which isn’t often!), I store the arancini in an airtight container in the fridge for up to 4 days.
To reheat: I either bake them at 350°F (175°C) for 15–20 minutes or air-fry them at 375°F (190°C) for 15 minutes, flipping halfway through for even crispness.
To freeze: After letting them cool to room temperature, I freeze them in a container or freezer bag for up to 3 months. No need to thaw before reheating—just add an extra 5–10 minutes to the baking time.
FAQs
What is the best rice for making arancini?
I always use Arborio rice for its starchy texture and creamy finish. However, any short or medium-grain rice like sushi rice or carnaroli also works in a pinch.
Can I make these ahead of time?
Yes, I often prep and shape the balls the night before. I keep them chilled until I’m ready to bread and fry them the next day.
How do I keep the cheese from leaking out during frying?
I make sure the cheese is fully enclosed within the rice and that the ball is sealed tightly before breading. Chilling the balls before frying helps keep them intact.
Can I bake these instead of frying?
While frying gives the crispiest result, I’ve also baked them at 400°F (200°C) for about 25 minutes, flipping halfway through. Spraying them lightly with oil helps them brown nicely.
What can I serve with Japanese curry arancini?
I like to pair them with light sides like cabbage slaw, pickled veggies, or even a miso soup. They’re also great with tonkatsu sauce or spicy mayo for dipping.
Conclusion
This Japanese Curry Arancini is one of those recipes I return to over and over. It combines the satisfying crunch of fried rice balls with the warm comfort of Japanese curry, making it perfect for cozy nights or entertaining guests. It’s playful, creative, and undeniably delicious—definitely worth every step.
A fusion of Italian and Japanese comfort foods, these Japanese Curry Arancini are crispy on the outside, creamy on the inside, and packed with savory-sweet Japanese curry flavor. Perfect as an appetizer, snack, or party dish.
Ingredients
2 cups low sodium chicken stock
2 blocks Japanese curry roux
1 tbsp soy sauce
1 tbsp mirin
1 tsp honey
2 tbsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup sake
6 oz mozzarella cheese, cut into cubes
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 large eggs, whisked
1 1/2 cups panko bread crumbs
Vegetable oil, for frying
Shredded cabbage, for serving
Pickled radish, for garnish
Tonkatsu sauce, for serving
Chopped parsley, for garnish
Instructions
In a medium saucepan, combine chicken stock, soy sauce, mirin, and honey. Bring to a simmer, add curry roux, and stir until dissolved. Simmer for 10 minutes, then keep warm off heat.
In a large pan, heat olive oil and sauté onion and garlic until fragrant. Stir in Arborio rice and toast lightly. Add sake and cook until mostly evaporated.
Add curry broth one cup at a time, stirring constantly and allowing it to absorb before adding more. Continue for about 18 minutes until the rice is creamy but al dente.
Spread risotto onto a baking sheet and chill for at least 3 hours or overnight.
Once chilled, scoop about 3 tablespoons of risotto, flatten into a disk, place a mozzarella cube in the center, and roll into a tight ball. Chill for 15 minutes.
Set up three bowls for breading: one with flour, salt, and pepper; one with whisked eggs; and one with panko. Dredge each ball in flour, dip in egg, and coat with panko.
Heat about 2 inches of vegetable oil to 350°F (175°C). Fry balls in batches for 3–4 minutes, turning until golden brown. Drain on paper towels.
Serve hot with shredded cabbage, pickled radish, and tonkatsu sauce. Sprinkle with chopped parsley before serving.
Notes
Use vegetable broth instead of chicken stock for a vegetarian version.
Freeze cooked arancini for up to 3 months; reheat directly from frozen by baking 5–10 minutes longer.
Add chili flakes or togarashi for a spicier flavor.
Ensure the mozzarella is fully enclosed to prevent leakage during frying.
Can be baked at 400°F (200°C) for 25 minutes as a lighter alternative.
