Let’s combine two of the most popular comfort foods, Japanese katsu curry and Italian arancini, and make Japanese curry arancini! This Asian fusion recipe takes on the traditional method of making an Italian arancini and infuses it with Japanese curry flavors, delivering an umami explosion in every bite.

The rich and creamy arborio rice is infused with a savory Japanese curry broth, then chilled, stuffed with mozzarella cheese, breaded with crispy panko crumbs, and fried until golden brown perfection. This delicious appetizer will be a crowd favorite!

Ingredients

You can find all the ingredients to make this Japanese curry risotto recipe at your local Asian grocery store. Full measurements and links to everything I used are listed in the recipe card below.

Broth

• Low-sodium chicken stock: for the base of the broth. Be sure to use low-sodium broth for a less salty broth.
• Japanese curry roux: is a sweeter, milder, and thicker curry than Indian and Thai curries. I always use the brand Kokumaro, like in my Japanese curry udon, chicken katsu curry sliders, air fryer chicken katsu curry, and Japanese katsu curry.
• Soy Sauce: adds a hint of umami saltiness.
• Mirin: or rice wine adds a sweet tangy flavor.
• Honey: adds a touch of natural floral sweetness.

Risotto

• Olive Oil: to lightly fry the arborio rice to allow it to keep its shape.
• Yellow Onion and Garlic: adds sweet and aromatic flavors to the rice.
• Arborio rice: is an Italian short-grain rice that is most commonly used for risotto.
• Sake: adds a sweet, umami, mellow rice wine flavor.
• Mozzarella cheese: used as the filling for the rice balls.

Frying and Breading

• All-Purpose Flour: adds a foundational crust to the arancini.
• Salt and Pepper: to season the flour.
• Eggs: acts as a binding ingredient to stick the flour and breadcrumbs together.
• Panko Bread Crumbs: creates a light, airy, and crispy texture to the arancini.
• Vegetable Oil: for frying the Japanese curry arancini. Be sure to use enough oil to cover about 1 1/2-2 inches of the pot.

Substitutions and Additions

Substitutions

• Broth: you can alternatively use either mushroom broth or dashi broth instead of both. Or you can use store-bought broth such as vegetable or chicken.
• Sugar: instead of honey, you can alternatively use brown sugar, or sugar as a sweetening agent.
• Soy sauce alternatives: tamari or coconut aminos for gluten-free alternatives.
• Rice: Instead of arborio, you can use any short or medium-grain rice, such as carnaroli, violone nano, Baldo, or even sushi rice.
• Dry white wine: instead of sake, you can use a dry white wine for acidity.
• Rice flour or cornstarch: for gluten-free alternatives.
• Neutral Oil: any neutral oil with a high smoke point for frying, like canola oil, peanut oil, grapeseed oil, or avocado oil.

Additions

• Protein: you can add your protein of choice in your filling such as ground beef, pork, chicken, or tofu.
• Spice: for added heat and a kick of flavor, add chili flakes or togarashi powder.

How to Make Japanese Curry Arancini

Here are the step-by-step instructions for how to make this Japanese curry arancini recipe.

Cook the Risotto

1. In a medium saucepan over medium heat, bring chicken stock, soy sauce, mirin, and honey to a low simmer. Then add the roux and simmer for 10 minutes, then cover remove from heat to keep warm.

2. In a large deep pan, heat 2 tablespoons of olive oil over medium heat until hot. Then cook the onion and garlic until the onions are translucent. Add the rice and toss until coated for about 1 minute. Next, add the sake and cook for 3 minutes.

3. Add the broth, 1 cup at a time and stir every 30 seconds and allow each addition of broth to be absorbed before adding the next. Cook until the rice is creamy and al dente.

4. Spread the risotto over a baking pan, bring to room temperature, cover and chill in the refrigerator for 3 hours or overnight.

Assemble and Fry the Arancini

1. Take about 3 tablespoons of cold risotto flatten it with your hand, add the cube of cheese, top with about 2 more tablespoons of risotto and roll to form a ball. Chill for 15 minutes.

2. Heat about 2 inches of oil in a heavy bottomed pot until it reaches 350°F (176°C).
3. Assemble a flour, salt and pepper bowl, a whisked egg bowl and a panko bread crumb ball. Roll the rice ball in flour, then dredge in egg and coat in panko pressing to coat.

4. Working in batches, gently add 3-4 balls into the pot. Fry the arancini turning periodically, until deep golden brown. Make sure the oil is back up to 350°F (176°C) before each batch.

5. Remove the balls and place on a paper towel lined baking tray to drain.
6. Garnish the Japanese curry arancini with parsley and serve with a side of shredded cabbage, pickled radish, and tonkatsu sauce. Enjoy!

Storage Instructions

These Japanese curry arancini are best served immediately. You can store any leftovers in the refrigerator for up to 4 days.

Reheat: place them on a lined baking tray and bake at 350°F (176°C) for 15-20 minutes. Or air-fry them at 375°F (190°C) for 15 minutes, flipping them halfway.

Freeze: cool to room temperature before freezing them in an airtight container for up to 3 months. You do not need to thaw them before reheating. Reheat them for an extra 5-10 minutes until warm.

FAQ

Does this Japanese curry arancini recipe contain dairy?

Yes, the arancini is stuffed with mozzarella cheese. However, you can make this recipe dairy-free by removing the cheese filling or replacing it with a different filling like ground beef or potatoes and carrots.

What is the secret to a good risotto?

The key to making a foolproof risotto is adding warm stock gradually and stirring continuously. Using cold stock will prolong the cooking process and risk making the rice mushy.

Japanese Curry Arancini Recipe