Crispy Japanese Curry Arancini for Your Next Comfort Food Fix

Japanese Curry Arancini are delightful rice balls combining rich umami flavors of katsu curry with Italian comfort, making them perfect for gatherings.

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Prep Time 45

Cook Time 30

Cooling Time 3

Total Time 4 15

Servings: 4 arancini

Course: Appetizers

Cuisine: Italian, Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto

4 cups Low Sodium Chicken Stock Use vegetable broth for a vegetarian substitute.
1 box Japanese Curry Roux Substitute with curry powder if unavailable.
2 tablespoons Soy Sauce Tamari can be used for a gluten-free option.
2 tablespoons Mirin Can substitute with a mix of sake and sugar.
1 tablespoon Honey Maple syrup could be a vegan substitute.
2 tablespoons Olive Oil Can be replaced with sesame oil for a richer flavor.
1 large Yellow Onion Shallots can work as an alternative.
2 cloves Garlic Fresh garlic is best.
1.5 cups Arborio Rice Can substitute with short-grain rice.
0.5 cups Sake Substitute with dry white wine or omit.
1 cup Mozzarella Cheese Use dairy-free cheese or ground meat for a different filling.

For the Breading

1 cup All-Purpose Flour Gluten-free flour can be an alternative.
to taste Salt Adjust to taste or use a low-sodium variety.
to taste Black Pepper Freshly cracked provides the best flavor.
2 large Eggs Flax eggs can be used for a vegan alternative.
1.5 cups Panko Bread Crumbs Use gluten-free panko if needed.

For Frying and Serving

for frying Vegetable Oil Alternatively, use canola or peanut oil.
to serve Shredded Cabbage For freshness and crunch.
to serve Pickled Radish A tangy complement.
to serve Tonkatsu Sauce For dipping.
to garnish Parsley Adds color and freshness.

Equipment

medium saucepan
large pan
Baking sheet
Deep skillet or pot
Kitchen thermometer

Method

Step-by-Step Instructions

In a medium saucepan, combine 4 cups of low sodium chicken stock, 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of honey. Bring to a gentle simmer over medium heat, stirring occasionally. After 5 minutes, add the Japanese curry roux and stir until fully dissolved.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add one diced yellow onion and two minced garlic cloves, sautéing for 3-4 minutes until translucent. Stir in 1 ½ cups of Arborio rice and pour in ½ cup of sake. Cook for 2-3 minutes, allowing the rice to absorb flavors before gradually adding the curry broth until creamy and al dente, about 20 minutes.
Remove risotto from heat and spread it on a baking sheet. Allow to cool to room temperature for about 15 minutes. Cover with plastic wrap and refrigerate for at least 3 hours until firm.
Take portions of risotto, flatten in your palm, place a cube of mozzarella cheese in the center, and shape around it to form balls. Set up a breading station with 1 cup of flour, two beaten eggs, and 1 ½ cups of panko breadcrumbs. Roll arancini in flour, dip in egg, then coat with breadcrumbs.
Heat about 2 inches of vegetable oil to 350°F. Carefully add a few arancini to the hot oil. Fry for 3-4 minutes per side or until golden brown. Use a slotted spoon to remove and place on paper towels.
Allow to cool slightly. Garnish with shredded cabbage and pickled radish, drizzle with tonkatsu sauce, and top with parsley before serving.

Nutrition

Serving: 1aranciniCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 6mg

Notes

Ensure your risotto is completely chilled before shaping arancini to avoid a mushy texture. Fry in small batches to maintain oil temperature and achieve a crispy exterior.

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