In a medium saucepan, combine chicken stock, soy sauce, mirin, and honey. Heat until simmering, then add Japanese curry roux and whisk until dissolved. Let simmer for 10 minutes.

In a large skillet, heat olive oil and sauté chopped onion and minced garlic. Add Arborio rice and toast slightly, then add sake and cook until absorbed. Gradually add warm curry broth until creamy.

Transfer risotto to a baking sheet, cool to room temperature, then refrigerate for at least 3 hours.

Flatten cold risotto in your palm, add mozzarella, cover with more risotto, and form a ball. Chill again for 15 minutes.

Heat vegetable oil to 350°F (175°C). Set up a breading station with flour, whisked eggs, and panko.

Roll each risotto ball in flour, dip in egg, then coat with panko. Fry in hot oil until golden brown and crispy.

Serve arancini on a platter, garnish with parsley, and enjoy with cabbage and radish.