Tag Archives: microwave

Omurice in a Mug

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
from TabiEats

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.

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“Cake in a Mug” Duo

A few years ago I ran across a wonderful post on Diethood which had links to a collection of microwaved ‘cakes in a mug’. I copied several of the recipes and even made one … a “Strawberries and Cream” version. I served it with some macerated strawberries on top.

It was tasty but, for some reason, I never tried any of the other recipes in the collection I saved. Until this week.

By the way, I heartily recommend checking out Katerina’s blog. She’s a talented home chef, wife and mother of two young girls, and a beautiful person, inside and out.

Chocolate and Peanut Butter ‘Cake in a Mug’

Chocolate and Peanut Butter ‘Cake in a Mug’ – makes 1 cake

Dry ingredients: 1 tbsp all purpose flour, 1 tbsp cocoa, 1 tsp baking powder, 1 tbsp brown sugar
Wet ingredients: 1 egg, 2 tbsp of peanut butter
Add ins: 1 tbsp chocolate chips

In a small mixing bowl, whisk together the dry ingredients. Add the wet ingredients and combine. Add the chocolate chips, giving the ‘batter’ a quick stir.

Pour the batter into a mug. Make sure that your batter only fills about 1/3 of the mug because it will rise A LOT.

Place the mug into the microwave and cook for 1 min 45 sec or 2 min on 80 % power.

Trial 1: Cake cooked for 2 minutes. Good texture (maybe a touch too firm) and taste. I’ll try 1 min 45 sec next time.

Blueberry ‘Cake in a Mug’

Blueberry ‘Cake in a Mug’ – makes 1 cake

Dry ingredients: 5 tbsp all purpose flour, 1 tsp baking powder, 3-4 tbsp granulated sugar
Wet ingredients: 1 egg, 2 tbsp blueberry yogurt, 1 tbsp vegetable oil, 1 tsp vanilla extract
Add ins: 2 tbsp frozen or fresh blueberries

In a small mixing bowl, whisk together the dry ingredients. Add the wet ingredients and combine. Add the blueberries, giving the ‘batter’ a quick stir.

Pour the batter into a mug. Make sure that your batter only fills about 1/3 of the mug because it will rise A LOT.

Place the mug into the microwave and cook for 1 min 45 sec or 2 min on 80 % power.

Trial 1: Cake cooked for 1 min 45 sec. Texture of the cake was very good, more tender compared to the slightly tougher one of the chocolate and peanut butter one that was cooked longer.

Crumb of the cake

I split open the ‘cake’ to see the distribution of the frozen blueberries. Everything was great UNTIL I tasted it and realized that I had forgotten to add the sugar.

So I poured the rest of the container of blueberry yogurt over the top and dug in. A tablespoon of sweetened whipped cream would have worked too. Or maybe some honey.