Katsu Curry Arancini

A popular Japanese comfort food, Katsu reinvents itself in the shape of Italian arancini, delivering an explosion of umami in every bite. From the savoury, rich pork filling to the crispy breaded exterior and Katsu and Caramelized Asian Pear dipping sauces, no stone was left unturned in this thoughtful answer to the unexpected synergies we’re seeing across cultures and third-culture cuisine. 

Ingredients

Procedure

Risotto

1. In large skillet over medium heat, heat olive oil. Add onion; cook and stir until softened. Stir in wine; simmer until most of the liquid has evaporated. Stir in spices and seasonings, salt, MSG and rice. Cook over medium-low heat 2 to 3 minutes to toast rice.
2. Gradually stir in stock, 1/2 cup (125 ml) at a time. Cook, stirring continuously, after each addition until stock is completely absorbed. Once all the stock has been absorbed, stir in butter and Parmesan cheese. Remove from heat. Spread risotto mixture onto clean sheet tray. Cover with plastic wrap and hold refrigerated 1 hour.

Pork Filling

1. In sauté pan, combine pork, potatoes, carrots, spices and seasonings, salt and MSG. Cook over medium heat until pork is browned and vegetables are tender. Mix cornstarch and water in small bowl. Stir slurry into pan. Cook 2 minutes, stirring to coat mixture in sauce. Remove from heat. Spread on separate sheet tray. Cover with plastic wrap and hold refrigerated 1 hour.

Katsu Sauce

1. In a bowl, mix all ingredients until well blended. Cover and hold refrigerated for service.

Caramelized Asian Pear Sauce

1. In sauté pan on medium heat, melt butter. Add brown sugar; cook, stirring occasionally, until bubbly and golden. Add pear. Cook and stir until golden brown and caramelized. Remove from heat. Stir in vanilla. Cool completely. Transfer to blender container along with mayonnaise. Cover and blend on high until smooth. Hold refrigerated for service.

Assembly

1. Scoop 2 tablespoons (30 ml) of cooled Risotto mixture and shape into a flat disc in palm of hand, about 4 inches (10 cm) wide. Spoon 1 teaspoon (5 ml) cooled Pork Filling into center of Risotto disc. Shape Risotto into a ball, enclosing Filling. Place on sheet tray. Repeat with remaining Risotto and Filling. Refrigerate 15 minutes.
2. Roll arancini in flour to coat. Dip in egg, then transfer immediately panko, rolling to coat evenly. Place on sheet tray and cover with plastic wrap. Hold refrigerated for service.

Service

1. Heat fryer to 350°F (175°C). Fry batches of Arancini 3 to 4 minutes, turning occasionally until golden brown and crispy. Drain well. Serve warm with Katsu and Caramelized Pear Sauce on the side for dipping. Garnish with scallions, if desired.