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

These revisited arancini combine the Italian risotto technique with deep, umami Japanese flavors. The rice is flavored with dashi, sake, and white miso, then filled with a melted mozzarella center and fried in ultra-crispy panko breadcrumbs. The dish is accompanied by a creamy miso and yuzukosho sauce, ideal for adding freshness and character.

Author

iRASSHAi

Prep Time

45 minutes

Cooking Time

30 minutes

Servings

4

Kitchen

Italian and Japanese fusion

Ingredients

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

Directions

1. Heat the dashi broth in a saucepan and keep it warm over low heat.
2. Finely chop the shallots. In a skillet or heavy-bottomed saucepan, melt the butter with the oil. Add the shallots and sauté over medium heat until translucent, without browning.
3. Add the rice and stir for 1 to 2 minutes, until the grains are pearly and slightly shiny.
4. Deglaze with sake and mirin, allowing the alcohol to evaporate.
5. Then add the hot dashi, one ladleful at a time, stirring regularly. Wait until the liquid is almost completely absorbed before adding the next ladleful. Repeat until the rice is tender but still slightly firm in the center.
6. Remove from heat, stir in Parmesan cheese and white miso. Season lightly with pepper and mix thoroughly.
7. Spread the risotto in a dish, let cool, then refrigerate for at least 4 hours, ideally overnight. The rice should be very cold and firm.
8. Take a tablespoon of cold rice and flatten it in the palm of your hand.
9. Place a cube of mozzarella in the center, cover with a little rice, and form a compact ball, making sure that the cheese is completely enclosed.
10. Repeat the process until all the rice is used up.
11. Prepare three shallow bowls. Place the flour in the first bowl. Beat the eggs in the second bowl. Pour the panko breadcrumbs into the third bowl.
12. Dip each ball successively in the flour, then in the egg, then in the panko, pressing lightly to ensure the breading sticks well.
13. Heat the frying oil to approximately 170-180°C.
14. Fry the arancini in small batches until golden brown and crispy, about 3 to 4 minutes.
15. Drain on a rack.
16. In a bowl, mix the Kewpie mayonnaise with the yuzu miso. Gradually add the yuzukosho, tasting as you go, until you achieve the desired balance between acidity, umami, and spiciness.
17. Serve the arancini piping hot, accompanied by the yuzu sauce. They can be served as a main course with a coleslaw or in a smaller size as a Japanese-style appetizer.