Name: Best Japanese Curry Arancini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 cups cooked Japanese short-grain rice; 1 tablespoon vegetable oil; 1/2 small onion, finely diced; 1 clove garlic, minced; 1 tablespoon curry powder; 1 Japanese curry roux cube, finely chopped; 1/4 cup vegetable broth; 1/4 cup frozen peas and carrots; Salt, to taste; Black pepper, to taste; 1/2 cup shredded mozzarella cheese; 1/4 cup all-purpose flour; 1 large egg, beaten; 1 cup panko breadcrumbs; Vegetable oil, for frying

Why You’ll Love Best Japanese Curry Arancini Recipe

This recipe brings together two comfort food favorites in one unforgettable bite. The creamy risotto absorbs the rich, savory-sweet flavors of Japanese curry, creating a deeply satisfying base. Chilling the rice before shaping ensures the arancini hold together beautifully, while frying gives them a crisp golden shell. Whether you’re serving guests or treating yourself, these arancini feel special without being overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Broth
olive oil
low-sodium chicken stock
Japanese curry roux
soy sauce
mirin
honey

Risotto
olive oil
yellow onion, diced
garlic, minced
Arborio rice
sake
mozzarella cheese

Frying and Breading
all-purpose flour
salt and pepper
eggs, whisked
panko breadcrumbs
vegetable oil for frying

Serve and Garnish
shredded cabbage
pickled radish
tonkatsu sauce
parsley, chopped

Directions

Prepare the broth: In a saucepan over medium heat, combine the chicken stock, soy sauce, mirin, and honey. Bring to a gentle simmer, add the Japanese curry roux, and stir until fully dissolved. Cover and keep warm over low heat.

Cook the risotto: Heat olive oil in a wide, deep pan. Sauté the diced onion and garlic until soft and fragrant. Add the Arborio rice and toast briefly. Pour in the sake and let it cook off for a minute or two. Gradually add the warm curry broth, stirring often, until the rice is creamy and just tender.

Chill the risotto: Spread the finished risotto onto a baking sheet in an even layer. Let it cool to room temperature, then refrigerate for several hours or overnight until firm.

Form the arancini: Scoop a portion of chilled risotto into your hand, flatten it slightly, place a cube of mozzarella in the center, and gently shape it into a compact ball. Repeat with remaining risotto and chill the formed balls briefly.

Bread the arancini: Roll each ball in flour seasoned with salt and pepper, dip into the whisked eggs, and coat thoroughly with panko breadcrumbs.

Fry: Heat about 2 inches of vegetable oil in a pot to 350°F (175°C). Fry the arancini in batches, turning as needed, until deeply golden and crisp. Drain on paper towels.

Serve: Garnish with chopped parsley and serve hot with shredded cabbage, pickled radish, and tonkatsu sauce on the side.

Servings and timing

This recipe yields about 12 Japanese curry arancini. Active preparation takes roughly 15 minutes, cooking time is about 45 minutes, and chilling time is approximately 3 hours, for a total time of around 4 hours.

Storage/Reheating

Store leftover arancini in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (176°C) oven for 15–20 minutes or in an air fryer at 375°F (190°C) for about 15 minutes, flipping halfway through. For longer storage, freeze fully cooled arancini for up to 3 months and reheat directly from frozen, adding a few extra minutes.

FAQs

What are Japanese curry arancini?

They are fried rice balls made from risotto flavored with Japanese curry and typically filled with mozzarella for a melty center.

Can I make these dairy-free?

Yes, you can omit the cheese or replace it with a dairy-free alternative or a savory vegetable filling.

What type of rice works best?

Arborio rice is ideal because its starch creates a creamy texture that helps the arancini hold together.

Do I have to deep-fry them?

Deep-frying gives the crispiest result, but baking or air-frying is possible for a lighter option.

Can I prepare them in advance?

Yes, both the risotto and the shaped arancini can be made ahead and stored chilled until ready to fry.

Why is chilling the risotto important?

Chilling firms up the rice, making it easier to shape and preventing the arancini from falling apart.

What oil should I use for frying?

A neutral, high–smoke-point oil such as vegetable, canola, or peanut oil works best.

Can I add other fillings?

Absolutely. Cooked ground meat, seasoned mushrooms, or tofu make great alternatives.

Is Japanese curry very spicy?

Japanese curry is usually mild with a subtle sweetness, though heat levels vary by brand.

What pairs well with these arancini?

They’re excellent with pickled vegetables, shredded cabbage, light salads, or extra dipping sauce.

Conclusion

Japanese curry arancini are a fun and flavorful twist on classic comfort food, combining creamy curry risotto with a crispy fried exterior. Whether served as an appetizer or a standout snack, they offer bold flavor, satisfying texture, and a memorable fusion of cuisines that’s sure to impress.

Best Japanese Curry Arancini

Why You’ll Love Best Japanese Curry Arancini Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating