Recipe for Japanese arancini with miso and mozzarella, mayo-yuzukosho sauce

Ingredients

• 300 g risotto rice (Arborio or Carnaroli type)
• 2 shallots
• 1 liter of dashi broth
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• 2 tablespoons of butter
• 1 tablespoon neutral oil
• 6 cl cooking sake
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• 2 tablespoons mirin
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• 40 g grated Parmesan cheese
• 1 tablespoon white miso
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• Black pepper, to taste
• For the filling and breading
• 200 g mozzarella, cut into small cubes
• 80 g flour
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• 2 eggs
• 120 g panko breadcrumbs
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• Neutral oil for frying (rice bran oil or sunflower oil)
• For the Japanese sauce
• 4 tablespoons Kewpie mayonnaise
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• 1 to 2 teaspoons of yuzu miso
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• Yuzu kosho, depending on desired level of spiciness
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