I’m super proud of the title here. You have to say Katsu Arancini really fast for it to work, not particularly SEO friendly though, I don’t think.

Katsu Arancini, probably a fusion food, right? I had a bunch of leftover sauce from my Chicken Katsu recipe and wasn’t sure what to do with it. I’m glad I experimented cause these are little balls of heaven.

I often have leftovers when I’m creating recipes for the accidental chef; there’s only two of us you see (sometimes three). It means there’s always plenty of food leftover, although Joao can EAT, so sometimes we just eat for four people between the two of us. On this occasion we’d eaten the spare chicken, so just had a bit of sauce. Too good to throw away, I thought, so I set about finding a way to repurpose it. 

Normally, one would make arancini with spare risotto, not make risotto to use up spare Katsu Curry sauce, alas I had time today, so made a gorgeous katsu risotto from scratch, let her cool and then balled her up, rolled her in bread crumbs and fried. MY GOD am I glad I did. 

Needless to say, these little balls of heaven are made when you have time and patience. Risotto takes time and patience. The addition of mango chutney was an act of genius by me, if I may say so myself. 

Dive in, I hope you enjoy them as much as I did!!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
vegan katsu arancini rice ball

Katsu Arancini

  • Author: JPLongland
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 14 balls 1x
  • Diet: Vegan


They say to cook the food you love, and I love crunchy Kastu rice balls, apparently. These are a labour of love, but they are worth the time and effort. Is this a fusion food? I wouldn’t like to say.



  • 2 tbsp sesame oil
  • 1 large onion
  • 3 garlic cloves
  • 20 g ginger
  • 190 g Risotto Rice
  • 850 ml vegetable stock
  • 4 tbsp soy sauce
  • 6 tbsp Katsu Sauce
  • 2 tbsp mango chutney

To Assemble

  • 65g breadcrumbs

To Fry

  • 5 cups of oil (approx) – this is only if you’re not using a deep fat fryer.


  1. Fill a saucepan with 850ml of water, add two stock pots (or cubes) and 4 tablespoons of soy sauce and bring to a simmer.
  2. Set a saute-pan with sesame oil over medium heat. Grate the onion and add to the pan, cook for about  5 minutes until soft and translucent (but not browned) add grated garlic and ginger and cook for a further minute or so, stirring continuously.
  3. Turn pan up to high heat and add risotto rice, stirring continuously. When some of the rice starts to turn translucent at the ends, begin to add the stock. Be patient, and add one ladle at a time. Once the liquid is absorbed, add another two ladles of stock. Continue until all the stock is gone and the rice is cooked and soft, with a little bit of bite.
  4. Remove from heat and stir in katsu sauce and mango chutney. Leave the risotto to chill. If you want to speed this process up, pop a piece of greaseproof paper on a baking tray, and spread the risotto mix into a thin layer, once cooled slightly pop in the fridge for an hour or so.

Let’s get balling!

  1. Weigh out breadcrumbs and place on a plate.
  2. Take a small amount of the risotto mix, and form into a ball (about ping-pong ball size) and roll in the breadcrumbs. Place on a tray with parchment paper. Continue until all the risotto mix is gone (you should get roughly 14 balls).
  3. Place arancini in the freezer while oil heats up.
  4. Heat oil in a heavy-based saucepan* I used about 5 cups of oil in mine, but it is dependent on the size of your pan – leave at least an inch between oil and top of the pan (you don’t want the oil to boil over the top). Heat on a medium heat – you’re aiming for a temperature of 180 celsius. If you have a deep fat fryer then PERFECT, use that.
  5. Carefully place the arancini into the oil using a slotted spoon, I worked in batches of four, for 4 –  5 Minutes until crispy and golden on the outside.
  6. Place cooked rice balls on kitchen paper while you prepare the rest.
  7. Serve on a platter with mango chutney and a little coriander and red onion salad as a sharing snack, or serve three balls as a starter, with some more katsu sauce.




Notes on Frying: if you don’t have enough oil, or are worried about a pan of oil, you could shallow fry. Turn the arancini halfway through cooking and make sure the outside is golden and crunchy.

  • Category: Snack
  • Method: Stove Top + Frying
  • Cuisine: Italian-ish


  1. Pingback: Korean BBQ Wings - let's get sticky – The Accidental Chef

  2. Just a random passerby on the net 4 August 2020 at 7:26 pm

    Turns out it is very SEO friendly. You’re the top result for me 😁


Leave A Comment

Your email address will not be published. Required fields are marked *