Quick-prep meal preparation for single servings gained traction as Yahoo!ニュース reported on a method for cooking solo lunches without using a stove or turning on a burner. The recipes focus on utilizing household appliances like a microwave alongside accessible grocery items across three staple dishes: udon noodles, yakisoba, and rice bowls.
Seaweed soup base seasons frozen udon noodles
The first preparation uses commercial seaweed soup base packets to season frozen udon noodles without turning on a stove. According to the reported instructions, the method requires one package of frozen udon designed for microwave thawing, one egg separated into yolk and white, one packet of instant seaweed soup mix, and a tablespoon of fried tempura batter bits (agedama).
To prepare the dish, the frozen udon is microwaved according to package directions. The egg white and seaweed soup powder are mixed directly into the warm noodles until the egg white blends smoothly. The reserved egg yolk is then placed on top alongside the tempura bits. Breaking the yolk into the noodles creates a richer texture.
No-Fry Microwave Yakisoba Preparation
The second option eliminates frying pans by cooking yakisoba noodles, bean sprouts, and chikuwa fish cake entirely inside a microwave-safe container. The ingredient list calls for one package of bagged yakisoba noodles complete with its powdered sauce packet, one handful of bean sprouts, one to two sticks of chikuwa, and optional green onions and bonito flakes for garnish.
The noodles go into a heat-resistant container first, topped with the bean sprouts and chikuwa torn into pieces by hand or cut with kitchen shears. The container is covered and heated in a 600-watt microwave for four minutes. If the bean sprouts remain too firm, additional 30-second heating intervals are applied. The included powdered sauce is stirred into the hot mixture before transferring it to a serving plate.
Natto and egg mixture creates rice bowl topping
The third single-serving recipe pairs fermented soybeans with a cooked egg to create a warm rice bowl topping. Ingredients include one bowl of warm cooked rice, one package of natto with its included sauce packet, one egg, a teaspoon of soy sauce, and optional shredded nori seaweed or shichimi chili pepper.
The natto and its sauce are mixed in a heat-resistant container until sticky, followed by the addition of the egg and soy sauce. The mixture is microwaved uncovered at 600 watts for one minute, removed for a quick stir, and heated for an additional 30 seconds without a cover. The cooked mixture is poured over the warm rice and finished with the nori and chili pepper.
Common questions about microwave recipe preparation
What wattage level is required for heating these single-serving recipes?
The microwave instructions specify a standard output of 600 watts for cooking the yakisoba and the natto-egg mixture.
Can any type of frozen udon be used for the seaweed soup recipe?
The preparation requires frozen udon noodles that specifically note microwave-thawing compatibility on their packaging.
Worth a look