Katsu Curry Arancini

Name: Katsu Curry Arancini
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 12
Ingredients: 1 tbsp olive oil; 1/2 cup yellow onion, finely chopped; 1/4 cup white wine; 2 tsps organic curry powder; 1/2 tsp garlic powder; 1/4 tsp black pepper ground; 1/4 tsp chili powder; 1/4 tsps celery salt; 1/8 tsp mustard ground; 1/4 tsp salt; 2 tsp soy sauce; 1 cup Arborio rice; 4 cups chicken stock; 1 tbsp unsalted butter; 1/3 cup grated Parmesan cheese; 1/4 pound ground pork; 1/2 cup peeled and chopped all-purpose potato (about 1 medium potato); 1/4 cup finely chopped carrots (about 1 medium carrot); 1/2 tsp organic curry powder; 1/2 tsp garlic powder; 1/8 tsp black pepper ground; 1/8 tsp chili powder; 1/8 tsp celery salt; 1/4 tsp salt; 1 tsp soy sauce; 1 tsp cornstarch; 1/4 cup water; 1/3 cup ketchup; 2 tbsps plus 2 teaspoons classic worcestershire sauce; 4 tsps oyster sauce

A popular Japanese comfort food, Katsu reinvents itself in the shape of Italian arancini, delivering an explosion of umami in every bite. From the savory, rich pork filling to the crispy breaded exterior and Katsu and Caramelized Asian Pear dipping sauces, no stone was left ... Read More Read Less

30m

PREP TIME

1hr 15m

COOK TIME

40

INGREDIENTS

Servings: 12 (2-Arancini)

Ingredients

Risotto
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
1/4 cup white wine
2 teaspoons McCormick Gourmet™ Organic Curry Powder
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/4 teaspoon McCormick® Chili Powder
1/4 teaspoons McCormick® Celery Salt
1/8 teaspoon McCormick® Ground Mustard
1/4 teaspoon salt
2 teaspoon soy sauce
1 cup Arborio rice
4 cups chicken stock
1 tablespoon unsalted butter
1/3 cup grated Parmesan cheese
Pork Filling
1/4 pound ground pork
1/2 cup peeled and chopped all-purpose potato (about 1 medium potato)
1/4 cup finely chopped carrots (about 1 medium carrot)
1/2 teaspoon McCormick Gourmet™ Organic Curry Powder
1/2 teaspoon McCormick® Garlic Powder
1/8 teaspoon McCormick® Pure Ground Black Pepper
1/8 teaspoon McCormick® Chili Powder
1/8 teaspoon McCormick® Celery Salt
1/4 teaspoon salt
1 teaspoon soy sauce
1 teaspoon cornstarch
1/4 cup water
Katsu Sauce
1/3 cup ketchup
2 tablespoons plus 2 teaspoons French's® Classic Worcestershire Sauce
4 teaspoons oyster sauce
4 teaspoons sugar
Caramelized Asian Pear Sauce
1 tablespoon unsalted butter
1 teaspoon brown sugar
1 medium Asian pear, peeled and finely chopped
1/8 teaspoon McCormick® All Natural Pure Vanilla Extract
1/2 cup Kewpie® mayonnaise
Arancini
1/3 cup flour
2 eggs
1 1/2 cups panko breadcrumbs
Vegetable oil, for frying

KEY PRODUCTS

INSTRUCTIONS

1 For the Risotto, heat olive oil in large skillet on medium heat. Add onion; cook and stir until softened. Stir in wine; simmer until most of the liquid has evaporated, about 3 minutes. Stir in spices and seasonings, salt, soy sauce and rice. Cook on medium-low heat 2 to 3 minutes to toast rice.
2 Gradually stir in stock, 1/2 cup at a time, cooking and stirring after each addition until completely absorbed by rice. Once all the stock has been added, stir in butter and Parmesan cheese. Remove from heat. Spread risotto mixture into an even layer on large sheet pan. Refrigerate 1 hour.
3 For the Pork Filling, place pork, potatoes, carrots, spices and seasonings, salt and MSG in small skillet. Cook on medium heat until pork is browned and vegetables are tender. Mix cornstarch and water in small bowl. Stir into skillet. Cook 2 minutes, stirring to coat mixture in sauce. Remove from heat. Spread on separate small sheet pan. Refrigerate 1 hour.
4 For the Katsu Sauce, mix all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
5 For the Caramelized Asian Pear Sauce, melt butter in small skillet on medium heat. Add brown sugar; cook, stirring occasionally, until bubbly and golden. Add pear. Cook and stir until pear is golden brown and caramelized, about 8 minutes. Remove from heat. Stir in vanilla. Cool completely. Transfer to blender container along with mayonnaise. Cover and blend on high until smooth. Place in small bowl. Cover and refrigerate until ready to serve.
6 To assemble Arancini, scoop 2 tablespoons of the cooled Risotto mixture and shape into a flat disc in palm of hand, about 4 inches wide. Spoon 1 teaspoon of cooled Pork Filling into center of Risotto disc. Shape Risotto into a ball, enclosing Filling. Place on sheet pan. Continue shaping arancini with remaining Risotto and Filling.
7 Fill large deep skillet 2/3 full of oil. Heat to 350°F. While oil comes up to temperature, coat Arancini. Place flour in shallow dish. Beat eggs in small bowl. Place panko in separate shallow dish. Coat Arancini in flour, then dip in egg. Roll in panko to coat evenly.
8 Fry Arancini 3 to 4 minutes, turning occasionally until golden brown and crispy. Place on paper towel lined plate to drain. Serve warm with Katsu and Caramelized Pear Sauce on the side for dipping.