Shrimp Tempura Bento Recipe

Prepare shrimp

Rinse and pat shrimp very dry with paper towels. Make 3 shallow diagonal slits across the underside of each shrimp (do not cut through) and gently stretch so they stay straight when fried. Lightly score the inner curve to prevent curling. Season shrimp with 1/8 tsp salt.

Prepare batter

In a bowl, sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1/2 tsp salt. In a separate chilled bowl, whisk 1 large beaten egg with 1 cup ice-cold sparkling water and 1 tsp rice vinegar. Pour the wet into the dry and gently fold once or twice with a fork until just combined — lumps are fine. Keep the batter very cold (place bowl over an ice bath if possible).

Optional panko coating

If using panko for extra crunch, place 1/2 cup panko in a shallow dish. After dipping in batter, gently press the battered shrimp into panko so crumbs adhere lightly. This is optional and will create a different texture.

Heat oil and fry

Fill a deep pot with vegetable oil to a depth of about 2–3 inches (about 1 liter). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise slowly. Working in small batches (2–3 shrimp), dust shrimp lightly with a little flour, dip into batter letting excess drip off, then optionally press into panko. Carefully lower into hot oil using tongs. Fry until pale golden and crisp, about 2–3 minutes. Turn once if needed. Do not overcrowd the pot to keep oil temperature steady.

Drain and keep crisp

Transfer fried shrimp to a wire rack set over a baking sheet to drain for 1–2 minutes. Keep warm in a low oven (200°F / 95°C) on the rack; if packing for bento, allow to cool slightly so steam doesn’t make them soggy. Lightly spray or brush with 1 tsp neutral oil just before packing to preserve crispness.

Combine 1/2 cup dashi, 2 tbs soy sauce, 2 tbs mirin and 1 tsp sugar in a small saucepan. Bring to a gentle simmer over medium heat just until sugar dissolves, then remove from heat. Cool to room temperature before transferring to a small sauce container for the bento. If using grated daikon, spoon a little into the dipping sauce when serving.

Prepare rice

Warm 2 cups cooked short-grain rice if chilled. Fluff and portion into the bento compartment. Sprinkle 1 tsp furikake evenly over the rice.

Vegetables and tamago

Steam about 1 cup broccoli florets until bright green and just tender (2–3 minutes); shock in cold water to preserve color, then drain and pat dry. Slice pre-made tamago into 4 slices. Place 1 cup shredded cabbage or lettuce as a bed for the tempura.

Spoon 3 tbs pickled ginger or pickled radish into a small compartment or silicone cup in the bento box to keep flavors separate.

Place a bed of shredded cabbage or lettuce in the tempura compartment. Arrange the warm shrimp tempura on the bed so they sit above any moisture. Add a couple of steamed broccoli florets and 4 slices of tamago in their own sections. Portion the furikake rice in another compartment and add pickles. Place lemon wedges in a small corner.

Sprinkle toasted sesame seeds (1/2 tsp) and sliced scallions (1 tbs) over the rice or tempura as desired. Pack the tentsuyu dipping sauce in a leakproof container and include a small paper liner or silicone cup so tempura can be dipped at serving time.

For best texture, eat within a few hours. If making ahead, keep tempura and sauce separate and reheat tempura in a 350°F (175°C) oven for 3–5 minutes to crisp before serving. Do not microwave (will get soggy).