The classic omurice (watch Tampopo for an intriguing Japanese food referencing movie) is basically an omelette wrapped around fried rice … a delicious repurposing of the leftover rice dish. Ketchup features prominently in seasoning the rice and garnishing the omelette.
TabiEats has a delicious, made from scratch version, which is made in a microwave, in a lot less time. The only tricky part is the wattage of your respective microwave but, after your first omurice, you can adjust quickly.
I’ve written out the list of ingredients and instructions from the video below, with some clarifying information, so you can make your own, but watch the video linked earlier. It’s informative and fun.
Omurice in a Mug – makes 1
1 1/2 oz/42.5 gm chicken, cut into bite-sized pieces
1/8 onion, finely chopped (or 1 tsp fried onion)
2 tbsp mixed vegetables (frozen corn, carrots, peas)
3 tbsp ketchup, plus an additional 1 tbsp ketchup for garnish
salt and pepper, to taste (1/4 tsp salt and 1/8 tsp to start)
1 tbsp butter
1/2 cup Japanese shortgrain or sushi rice, washed well and drained
1/2 cup water
1 large egg
Put all ingredients, except the egg, into a large mug. (The mug should have a 1 1/4 – 1 1/2 cup capacity.) Give the contents a good stir so the ingredients are combined.
Crumple a sheet of parchment paper and lay it on the surface of the rice mixture. Loosely cover with a sheet of plastic wrap.
Microwave for 2 minutes 30 seconds at 600 watts (60%). Carefully open the plastic wrap and give the contents a quick mix. Cover and microwave at 300 watts (30%) for 10-12 minutes. (NOTE: Depending on your microwave, you can use defrost mode, which is 30% in my microwave.)
Carefully peel off the plastic wrap and take out the parchment paper. Discard the parchment paper.
Whisk the egg well and pour it over the top of the rice. Cover the mug loosely with the plastic wrap and microwave for 2-3 minutes, at 200 watts, until egg is cooked. Don’t overcook!
Serve the omurice with a tablespoon of ketchup and garnish with peas.
Here’s a picture of the traditional omurice from a previous post.
And the contents of the mug turned out into a soup bowl … you can kind of see the chicken, carrots, peas and corn.
4 thoughts on “Omurice in a Mug”
What an interesting dish. I just love the way the Japanese cooks use eggs.
Sorry, I haven’t been around, I’ve been ill, we are still trying to figure out what is wrong with me. I’m trying to catch up, but I hope you understand.
I’m sorry to hear that you’re ill. I hope that they come up with a diagnosis and treatment soon.
Thank you. My current Japanese cooking obsession is a fun exploration.
You’ve found a particularly amusing version of omuraisu! I prepare the usual one from time to time and love it. I must try the microwave trick too.
It’s much faster than the regular version. And, you can use leftover COOKED chicken, pork etc.
There’s an Okinawan version of onigiri, similar to an onigirazu, that I want to try next. First though, I’ve got to pick up a can of Spam. 🙂