Happy Pride Month! Jen Ruggirello shares her unique take on arancini that fuses flavors from her Japanese and Italian heritage. The shiitake mushrooms and miso paste lend a super savory flavor to the crunchy, cheesy rice balls. These arancini are vegetarian and make the perfect appetizer to share with all of your loved ones.

Quick Info

⏱️ 40 min • 🍽️ 25 servings • ⭐ 75%

Nutrition

82 cal • 2g protein • 11g carbs • 1g fat

Tags

[Low-Carb] • [Vegetarian] • [Appetizers] • [Snacks] • [Fusion] • [Under 45 Minutes] • [Under 1 Hour] • [Low-Calorie]

Ingredients

• 1½ ounces dried shiitake mushrooms (about 1 cup)
• 5 cups cold water
• ¼ cup awase miso paste
• 2 tablespoons canola oil, plus more for frying
• ½ large white onion, finely diced (about 1 cup)
• ½ teaspoons kosher salt
• 3 cloves garlic, minced
• 1 1-inch piece of fresh ginger, peeled and minced
• ¾ cup short-grain Japanese rice
• ⅓ cup dry sake
• ¾ cups freshly grated Parmesan cheese
• 2 green onions, thinly sliced (about ¼ cup)
• ¾ cup all-purpose flour
• 3 large eggs, beaten
• 1½ cups panko bread crumbs

Instructions Preview

1. In a large skillet over high heat, combine…
2. Whisk the miso paste into the mushroom bro…
3. Once the mushrooms are cool enough to hand…

…and 13 more steps

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Recipe by: Rie McClenny, Karlee Rotoly, Susan Vu • From: Tasty