I grew up shouting “Moon Prism Power!” into the bathroom mirror and waiting to turn into Sailor Moon (never mind that Sailor Pluto was my favorite; Sailor Moon came with perks). I dreamed of being a champion of justice, of righting wrongs and triumphing over evil. While I never did manage to transform into a sailor scout, I did make plenty of Sailor Moon memories that I keep with me even now.
If you’re a Moon fan, you’ve probably heard the shoujo classic is being rebooted to celebrate the 20th anniversary of the anime series. Sailor Moon Crystal will follow Naoko Takeuchi’s manga more closely than the original anime version did, which should make for a grittier, tougher Sailor Moon.
Usagi Tsukino was a foodie if I ever saw one and, in honor of the anime’s 20th anniversary, I’ve decided to make one (or two) Sailor Moon-themed dishes a week from now until July 5th, the date the new anime airs.
First Up: Makoto’s Rice Balls (Onigiri) and Croquettes (Korokke)
Kind of Korokke
Yields 6-7 korokke
- 3 medium-sized russet or white potatoes
- Sea salt and pepper to taste
- Oil for frying
- 1 cup of bread crumbs
- ¼ cup chopped onions
- 2 tbsps olive oil
- 2 eggs
- 1 cup of AP flour
- Boil potatoes over high heat for 10-15 minutes or until tender (breaks apart with fork). Drain.
- Using a fork, mash potatoes in a small bowl. Sprinkle with sea salt and pepper.
- Bring olive oil to medium-high heat on stovetop. Add in chopped onions and cook for 3-5 minutes or until tender.
- Add onions to potatoes and mix well. Shape into 6 or 7 oval disks. Refrigerate for 20-30 minutes.
- Heat frying oil (vegetable or canola) to 350 degrees (around medium, medium-high heat).
- Place eggs, flour, and bread crumbs in three different bowls.
- Dip potato/onion mixture in the eggs, flour, and bread crumbs in that order. Shake off excess.
- Fry in frying oil for 2-3 minutes on both sides or until golden brown on both sides.
Onigiri (Rice Balls)
Yields 2 rice balls
- 1/2 cup sticky rice
- 2 and 1/4 cups of water
- 1 package of chicken tenders or chicken breasts
- 1/3-2/3 cup(s) low sodium soy sauce
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ green bell pepper, sliced
- ½ cup frozen or fresh mixed vegetables (I used broccoli, baby corn, carrots, and squash)
- ½ tsp black pepper
- ¼ tsp sea salt
- ½ tsp sesame seeds
- 2 nori strips
- Plastic wrap
- Small bowl (or round 1 cup measuring cup)
- Preheat oven to 425 degrees.
- Rinse chicken in cold water and add to a glass casserole dish. Combine with all other stuffing ingredients, mixing well. Cover with lid and bake for 35-40 minutes or until chicken is completely cooked.
- Bring water to a boil in saucepan.
- Add rice and stir. Cover with lid and reduce heat to low. Cook for 20 minutes on very low heat.
Directions for assembly:
- Drape plastic wrap over small bowl, making sure plastic rests against the inside of the bowl. Sprinkle with half of the sesame seeds.
- Add half of the rice to the plastic wrap, making a small indenture in the center of the rice.
- Shred chicken using a fork. Add chicken and vegetables to the rice indenture.
- Fold plastic wrap ends together and tighten to make a ball, kneading the plastic until ball is correct shape. Remove plastic wrap. Add nori strip along the bottom of the onigiri. Repeat steps 1-4.
So that’s our first dish! But here’s a question: what’s your favorite Sailor Moon memory? For me, it’s a tie between buying volume one of the manga and meeting the cast of the English dub :).
P.S. The trailer’s out!