Print

Japanese Curry Arancini Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 51 reviews

Japanese Curry Arancini are crispy, golden fried rice balls filled with creamy risotto infused with savory Japanese curry broth and a molten mozzarella center. These irresistible appetizers blend traditional Italian arancini technique with the rich umami flavors of Japanese curry, served alongside shredded cabbage, pickled radish, and tangy tonkatsu sauce for a delightful fusion treat.

Ingredients

Japanese Curry Broth

  • 4 1/2 cups low sodium chicken stock
  • 2 oz Japanese curry roux
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon honey

Risotto

  • 2 tablespoon olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 cup Arborio rice
  • 1/2 cup sake

Arancini Coating and Filling

  • 1 block Mozzarella, cut into 1/2 inch cubes or shredded
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 large eggs, whisked
  • 2 cup Panko bread crumbs
  • Vegetable oil, for frying

For Serving

  • Shredded cabbage
  • Pickled radish
  • Tonkatsu sauce
  • Parsley, chopped

Instructions

  1. Create Japanese curry broth: In a medium saucepan over medium heat, combine chicken stock, soy sauce, mirin, and honey. Stir and bring to a low simmer. Add the Japanese curry roux and stir until fully dissolved. Let it simmer for 10 minutes, then cover and remove from heat to keep warm.
  2. Cook the risotto base: In a large deep pan, heat 2 tablespoons olive oil over medium heat. Add diced onion and minced garlic, sauté until the onion becomes translucent, about 2 minutes. Add the Arborio rice, toss to coat and lightly toast the grains for about 1 minute. Pour in the sake and cook until mostly evaporated, approximately 3 minutes.
  3. Add the curry broth gradually: Ladle the warm curry broth into the rice about 1 cup at a time, stirring continuously every 30 seconds, allowing each addition to absorb before adding the next. Continue this process until the rice is creamy and al dente, about 18 minutes total cooking time.
  4. Chill the risotto: Spread the cooked risotto in a shallow baking pan, allow it to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight to firm up.
  5. Assemble the arancini balls: Take about 3 tablespoons of chilled risotto and flatten it into a small disk in your palm. Place a cube or small amount of mozzarella cheese in the center, then top with an additional 2 tablespoons of risotto. Carefully mold and roll into a tight ball to encase the cheese completely. Repeat with remaining risotto. Chill balls for 15 minutes before coating.
  6. Prepare for frying: Heat approximately 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Prepare three shallow bowls: one with flour mixed with salt and pepper, one with whisked eggs, and one with panko breadcrumbs.
  7. Bread the arancini: Roll each chilled rice ball first in the seasoned flour, then dip into the egg wash, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
  8. Fry the arancini: In batches, fry 3-4 arancini balls carefully in the hot oil, turning occasionally for even golden color, until crisp and golden brown. Maintain oil temperature at 350°F (175°C) between batches.
  9. Drain and cool: Remove fried arancini with a spider strainer and place on a paper towel-lined baking sheet to drain excess oil.
  10. Serve: Garnish with chopped parsley. Serve hot alongside shredded cabbage, pickled radish, and tonkatsu sauce for dipping. Enjoy this crispy, cheesy, and flavorful fusion appetizer!

Notes

  • For best texture, chilling the risotto before shaping is essential to help the rice hold together during frying.
  • Maintain consistent oil temperature for even cooking and to avoid greasy arancini.
  • Use low sodium chicken stock to better control salt levels in the dish.
  • Japanese curry roux can be purchased pre-made or prepared from scratch for more authenticity.
  • Ensure the mozzarella cubes are well sealed inside the rice to prevent cheese leakage during frying.

Find it online: https://justsosavory.com/japanese-curry-arancini-recipe/