Congee Arancini

Name: Congee Arancini
Prep time: 90 minutes
Cook time: 15 minutes
Total time: 105 minutes
Yield: 12 arancini (2-3 servings)
Cuisine: Foodservice Recipes, Inspired By Kikkoman, Kitchen Cabinet
Ingredients: Congee Concentrate:; 417 g water; 70 g jasmine rice; 45 g shredded low-moisture mozzarella cheese; 50 g finely diced country ham; 32 g grated Parmesan cheese; 30 g scallions, thinly sliced; 8 g chopped cilantro; 6 g minced ginger; 3 g kosher salt; 2 g MSG; Pinch of freshly ground black pepper; To Fry:; Neutral oil (preferably grapeseed), enough to fill pan ⅓ of the way up; 40 g cornstarch; 2 large eggs, beaten; 45 g Kikkoman® Panko Bread Crumbs; 1 g kosher salt; 1 g MSG; To Serve:; ½ lemon, cut into wedges for squeezing; 1 cup marinara sauce (homemade or jarred), warmed

Yield

12 arancini (2-3 servings)

Prep Time

90 minutes

Cook Time

15 minutes

Total Time

105 minutes

kikkoman products used:

Panko Japanese Style Untoasted Bread Crumbs

About this recipe

For Chef Calvin Eng of Bonnie’s in Brooklyn, the base of a classic Italian arancini isn’t far from congee — both are slow-cooked rice dishes that turn humble grains into something rich and comforting. In this creative mash-up, Chef Eng reimagines arancini through a Chinese comfort food lens, using a concentrated congee base enriched with mozzarella, country ham, and Parmesan. Each golden, crispy bite reveals creamy, flavorful rice at the center.

For the perfect crunch, the arancini are coated in Kikkoman® Panko Bread Crumbs, creating a light, crispy exterior that contrasts beautifully with the soft, savory filling inside.

ingredients

Congee Concentrate:

417 g water
70 g jasmine rice
45 g shredded low-moisture mozzarella cheese
50 g finely diced country ham
32 g grated Parmesan cheese
30 g scallions, thinly sliced
8 g chopped cilantro
6 g minced ginger
3 g kosher salt
2 g MSG
Pinch of freshly ground black pepper

To Fry:

Neutral oil (preferably grapeseed), enough to fill pan ⅓ of the way up
40 g cornstarch
2 large eggs, beaten
45 g Kikkoman® Panko Bread Crumbs
1 g kosher salt
1 g MSG

To Serve:

½ lemon, cut into wedges for squeezing
1 cup marinara sauce (homemade or jarred), warmed

directions

Prepare the congee concentrate: In a small pot, bring the water to a boil. While heating, rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Shake off excess water and add the rice to the boiling water.
Cook the congee: Continuously whisk the rice over medium-high heat until thick and porridge-like, about 10 minutes. Reduce to medium heat and continue cooking until the grains break down completely and form a thick paste, 10–15 minutes more. You should have about 2 cups of congee concentrate. Spread onto a baking sheet or plate to cool quickly.
Prepare the arancini mixture: Once cooled, transfer the congee concentrate to a medium bowl. Fold in the mozzarella, country ham, Parmesan, scallions, cilantro, ginger, salt, MSG, and black pepper.
Shape and chill: Roll the mixture into golf ball–sized portions (about 12 pieces) and place on a parchment-lined baking sheet. Freeze for about 1 hour to firm.
Set up the dredging station: In three shallow dishes, place cornstarch, beaten eggs, and Kikkoman® Panko Bread Crumbs mixed with salt and MSG.
Bread the arancini: Working one at a time, coat each ball in cornstarch, then egg (letting excess drip off), then panko. Return to the tray and repeat with remaining arancini.
Fry: Heat neutral oil in a small pot to 325°F. Working in batches, carefully lower the arancini into the oil using a slotted spoon. Fry until golden brown, about 3 minutes, turning for even color. Transfer to a paper towel–lined plate to drain.
To serve: Serve warm with a squeeze of lemon and a side of marinara for dipping.

Recipe created in partnership with Chef Calvin Eng of Bonnie’s, Brooklyn. Adapted from Salt Sugar MSG by Calvin Eng with Phoebe Melnick.

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