Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese-Italian Fusion
Nutrition
- Serving Size: 1 arancini ball
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
