Description
Crispy Japanese curry arancini made with creamy curry-flavored rice, stuffed with melty cheese, breaded, and fried until golden brown.
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
Instructions
- Heat vegetable oil in a pan over medium heat and sauté the onion until soft and translucent.
- Add garlic and cook until fragrant, then stir in curry powder.
- Add curry roux and vegetable broth, stirring until smooth and thickened.
- Mix in peas and carrots, then season with salt and pepper.
- Fold the curry mixture into the cooked rice until evenly combined. Let cool slightly.
- Scoop rice mixture and flatten in your hand, place mozzarella in the center, and form into a ball.
- Coat each ball in flour, dip in beaten egg, then roll in panko breadcrumbs.
- Heat oil to 350°F (175°C) and fry arancini until golden brown and crispy.
- Remove and drain on paper towels before serving.
Notes
- Let the rice cool before shaping to make handling easier.
- Serve with extra curry sauce or Japanese mayo for dipping.
- Can be air-fried or baked for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 arancini
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
