Japanese Curry Arancini made with Zwilling Peak Cookware. This recipe features a creamy curry risotto filled with mozzarella, breaded and fried, served with a savory Japanese curry sauce and garnished with parmesan and aonori.
Curry Risotto:
1. In a pan, sweat down 1/2 medium onion and 2 cloves garlic with 2 tbsp oil.
2. Add 1.5 cups arborio rice and toast until translucent.
3. Add 1/2 cup sake and cook until absorbed by the rice.
4. Turn the heat to low and add the 4 cups chicken stock (warmed with a piece of kombu) one ladle at a time until the rice has absorbed the liquid, stirring constantly.
5. Once the rice is al dente, about 30 minutes, mix in 1 block Japanese curry cube, 1 tbsp butter, and 1 tbsp parmesan. Season with salt to taste.
6. Place the risotto on a tray in the fridge to cool.
Breading and Filling:
7. Wrap each 3/4-in cube of mozzarella with a small handful of cooled risotto rice and shape into a ball.
8. Bread the balls by first coating them in 1 cup AP flour, then dipping in 2 beaten eggs, and finally coating with 2 cups panko breadcrumbs.
Japanese Curry Sauce:
9. In a pot, sweat down the remaining 1/2 medium onion and 1 diced potato in a bit of oil.
10. Add 1 cup chicken stock and bring to a simmer.
11. Add the remaining 1 block Japanese curry cube and season with salt to taste.
Frying and Serving:
12. Heat a pot of neutral oil to 325-340 F and fry the arancini until golden brown, about 4-5 minutes.
13. Garnish with grated parmesan, powdered green seaweed (Aonori), and serve hot with the Japanese curry sauce.
