Japanese Curry Arancini With Barley Salsa Recipe

 
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Japanese Curry Arancini With  Barley Salsa
How to make Japanese Curry Arancini With Barley Salsa
  • Chef: Parth Bharti
  • Restaurant: Pikkle
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Japanese Curry Arancini With Barley Salsa Recipe: The best of Japanese cuisine that you can now easily prepare at home. Japanese curry is one of the most popular dishes of Japan. Here is a recipe of Arancini balls stuffed with cheese and topped with delicious Japanese curry, wasabi mayo and veggies and barley salsa on the side. An exotic and unique recipe to prepare for a brunch with friends and family.

Ingredients of Japanese Curry Arancini With Barley Salsa

  • 150 gms japanese curry
  • 150 gms sticky rice
  • 50 gms cheese inside rice
  • To serve:
  • 50 gms barley salsa
  • To garnish:
  • 20 gms wasabi mayo
  • For barley salsa:
  • 20 gms red capsicum cube (cut)
  • 20 gms yellow capsicum cube (cut)
  • 20 gms green capsicum cube (cut)
  • 10 gms green chily, chopped
  • 35 gms barley
  • 20 gms butter
  • 1 gms white pepper
  • 5 ml light soya
  • salt

How to Make Japanese Curry Arancini With Barley Salsa

  • 1.In a wok, add Japanese curry, sticky rice and mix it together. Allow it to cool.
  • 2.Take a new wok, add butter, all capsicums. Saute vegetables, add seasoning and barley to it..
  • 3.Now when the curry and rice mixture has been cooled down, make small round balls stuffed with cheese.
  • 4.Dip it into slurry of corn flour and crumb it with the help of bread crumbs. Deep fry till crisp golden.
  • 5.Place barley vegetables at bottom and place Arancini balls on top. Add little curry along with wasabi mayo and garnish with micro greens.
  • 6.Serve.

Recipe Notes

Read about more Japanese recipes that you can try at home.

Key Ingredients: japanese curry, sticky rice, cheese inside rice, barley salsa, wasabi mayo, red capsicum cube (cut), yellow capsicum cube (cut), green capsicum cube (cut), green chily, barley, butter, white pepper, light soya, salt

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