Recipe information
Make Arancini in just 50m. ENOKI, ONSEN EGG, TOGARASHI FURIKAKE (V)
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
){kind=link}
Was this page helpful?
Help improve this recipe for others!
Ingredients
Arancini Ingredients
Cooking Directions
1. Prepare the Risotto
In a medium saucepan, bring the vegetable broth to a simmer. In another pan, heat a tablespoon of oil over medium heat, add Arborio rice, and toast for 1-2 minutes. Gradually add the simmering broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes. Stir in salt, pepper, and chopped enoki mushrooms. Let it cool.
2. Form the Arancini
Once the risotto has cooled, take a small amount of the mixture in your hands, flatten it, and place a soft-boiled onsen egg in the center. Mold the rice around the egg to form a ball. Repeat with the remaining risotto and eggs.
3. Coat the Arancini
Set up a breading station: place flour in one bowl, beaten eggs in another (if using), and breadcrumbs mixed with togarashi furikake in a third. Roll each arancini ball in flour, then egg (if using), and finally coat with breadcrumbs.
4. Fry the Arancini
In a deep pan, heat vegetable oil over medium-high heat. Once hot, carefully add arancini balls, frying until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
5. Serve
Serve the arancini warm, sprinkled with extra togarashi furikake if desired.
Local Coupons
No local coupons found for this recipe's ingredients.