How To Make Japanese Arancini
Japanese arancini are inspired by the Italian rice balls dish. This vegetarian recipe has mushrooms, parmesan, and green onions.
Serves:
Ingredients
- 1½ozshiitake mushroom,dried
- 5cupscold water
- ¼: 5px; letter-spacing: 2px”>2tbspcanola oil,plus more for frying
- ½largewhite onion,finely diced
- ½tspkosher salt
- 3clovesgarlic,minced
- 1fresh ginger,peeled and minced
- ¾cupjapanese short grain rice
- ⅓cupdry sake
- ¾cupparmesan cheese,freshly grated
- 2green onions,thinly sliced
- ¾cupall purpose flour
- 3largeeggs,beaten
- 1½cupspanko breadcrumbs
Instructions
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In a large skillet over high heat, combine the shiitake mushrooms and water and bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes until the mushrooms have plumped and become tender.
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Remove the pot from the heat and drain the mushrooms with a fine-mesh sieve lined with a couple layers of paper towels (this will catch any dirt that might have been on the mushrooms) set over a medium pot to catch the broth. Let the mushrooms cool slightly.
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Whisk the miso paste into the mushroom broth until dissolved. Cover the pot with a lid to keep the broth warm.
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Once the mushrooms are cool enough to handle, cut away and discard the stems, then finely dice the mushroom caps. Set aside.
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Heat 2 tablespoons of canola oil in a large pan over medium heat. Once the oil begins to shimmer, add the onion and ½ teaspoon of salt and cook, stirring frequently, until the onion is tender.
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Add the garlic and ginger and cook until softened, stirring frequently. Stir in the diced mushrooms.
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Stir in the rice and toast for 1 to 2 minutes, stirring frequently, until fragrant and starting to brown.
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Add the sake and cook until fully evaporated, stirring occasionally.
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Reduce the heat to medium-low, add 1 cup of the warm mushroom broth, and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
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Continue to add the broth, ½ cup at a time, stirring continuously for 25 to 35 minutes total until the rice is al dente.
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Remove the pan from the heat and stir in the Parmesan cheese. Gently stir in the green onions and season with salt to taste.
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Spread the risotto in an even layer on a baking sheet lined with parchment paper. Let cool slightly, then cover with plastic wrap and refrigerate until completely cooled. This will take at least 2 hours but up to overnight.
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Add the flour, eggs, and bread crumbs to 3 separate shallow dishes.
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Scoop heaping tablespoons of the cooled risotto mixture and roll into balls. Working 1 at a time, dredge the rice balls first in the flour, then in the eggs, and finally in the bread crumbs.
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Place the breaded rice balls back on the same baking sheet. Chill in the refrigerator while heating the oil.
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Fill a large pot halfway with canola oil and heat over medium-high heat until it reaches 350 degrees F.
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Working in batches, fry the rice balls in the hot oil until deep golden brown, turning occasionally. Transfer to a wire rack set over a baking sheet to drain.
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Serve immediately.
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Enjoy!
Nutrition
- Calories: 76.49kcal
- Fat: 3.19g
- Saturated Fat: 1.05g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.31g
- Polyunsaturated Fat: 0.56g
- Carbohydrates: 7.49g
- Fiber: 0.55g
- Sugar: 0.59g
- Protein: 3.57g
- Cholesterol: 25.35mg
- Sodium: 188.02mg
- Calcium: 69.40mg
- Potassium: 47.22mg
- Iron: 0.48mg
- Vitamin A: 19.54µg
- Vitamin C: 0.68mg
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