This is the 'Kyomu Rice Bento' that can be made with just a microwave, even when you lack energy. A simple ketchup rice and egg dish, it's easy yet satisfying. We also introduce a deluxe version with frozen spinach and canned tuna. Perfect for busy days, please try this easy recipe that doesn't look like a shortcut.
Ingredients
Main Ingredients (1 serving)
- Rice 200g
- Eggs 2
- Frozen Spinach 30g
- Canned Tuna 1/2 can
Seasonings
- Ketchup 2 tbsp
- Chicken Broth Powder 1/2 tsp
- Mayonnaise 1 tsp
- Salt and Pepper to taste
- Ketchup for finishing to taste
Steps
- Defrost 200g frozen rice in the microwave. 6 minutes is a guideline.
- (For deluxe version) Heat 30g frozen spinach in the microwave. Pro Tip! Ensure it's thoroughly heated in the microwave, as some might be insufficiently cooked.
- Crack 2 eggs and lightly beat them.
- Place the warmed 200g rice into a bento box, add 2 tbsp ketchup, and mix thoroughly.
- Add 1/2 tsp chicken broth powder and mix.
- Add 1 tsp mayonnaise and mix.
- Season with salt and pepper to taste. (For deluxe version) Add 1/2 can tuna here and mix.
- Pour the beaten egg over the rice, shift the lid slightly, and microwave for 1 minute 50 seconds. Pro Tip! Heating with the lid completely closed may cause it to burst, so heat with it slightly ajar.
- After heating, microwave for an additional 2 minutes 20 seconds until the egg sets.
- Once the egg has set, drizzle with ketchup to taste for finishing. Pro Tip! If eating at work or elsewhere, it's recommended to add the ketchup just before serving.
- (For deluxe version) Add the heated frozen spinach. Season with salt and pepper if necessary.
- Let it cool for about 5-10 minutes before closing the lid. Pro Tip! As it cools, the flavors may become less pronounced, so you might consider adding umami ingredients like tuna, bacon, or ham, or a little more chicken broth powder.
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