Tempura Bento Recipe

This tempura recipe, with its crispy shrimp and vibrant veggies, is totally my go-to for elevating any at-home meal into a Japanese bento box fantasy. Just imagine pairing that golden, crunchy goodness with a sweet-and-savory dipping sauce while lounging in your coziest sweats—effortlessly living your best culinary life! 🍤🥢✨

I enjoy preparing my Tempura Bento, a dish where crisp textures intermingle with bright, bold flavors. At the heart of the recipe are shrimp and a medley of vegetables, like sweet potato and zucchini, all perfectly fried and encased in batter.

The batter itself is light and crunchy in the best Japanese tradition, made from all-purpose flour and—here’s the secret—ice-cold water. The soy sauce that you dip the tempura in could not be more basic, but it makes for an uncommonly delicious and healthy meal, especially when partnered with rice.

Tempura Bento Recipe Ingredients

• All-purpose flour: Provides carbohydrates; essential for the tempura batter.
• Large egg: Adds protein; helps bind the batter.
• Ice-cold water: Ensures crispy tempura; maintains batter texture.
• Cornstarch: Adds crispiness; lightens the batter.
• Sweet potato: Rich in fiber; adds natural sweetness.
• Soy sauce: Adds umami flavor; balances saltiness.
• Shrimp: High in protein; offers a delicate seafood taste.
• Dashi stock: Provides savory depth; traditional Japanese base.
• Mirin: Sweetens the sauce; enhances flavor balance.

Tempura Bento Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1 large egg
• 1 cup ice-cold water
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• Vegetable oil, for frying
• 8 large shrimp, peeled and deveined
• 1 small sweet potato, peeled and sliced into 1/4-inch rounds
• 1 small carrot, peeled and sliced into thin strips
• 1 small zucchini, sliced into 1/4-inch rounds
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup dashi stock
• 1 teaspoon grated ginger
• 1 cup steamed rice
• 1 tablespoon pickled ginger (optional)
• Sea salt, to taste

How to Make this Tempura Bento Recipe

1. Prepare the Tempura Batter
In a bowl of medium size, thoroughly beat the egg until light. Then, add to the egg the ice-cold water. Gradually sift in the all-purpose flour and mix gently with the egg until just combined. The batter should be slightly lumpy, so do not overmix. Chill in the refrigerator until ready to use.

2. Prepare the Tempura Dipping Sauce:
In a modest saucepan, mix together soy sauce, mirin, dashi stock, and grated ginger. Bring to a very gentle simmer, then remove from the heat and set aside.

3. Heat the Oil: Pour vegetable oil into a deep pot, filling it about 2-3 inches deep. Heat the oil to 350°F (175°C).

4. Prep the Vegetables and Shrimp
As the oil heats, use paper towels to thoroughly dry the shrimp and vegetables. They will be seasoned lightly with sea salt once they’ve dried.

5. Dust with Cornstarch
In an even less deep dish, combine baking powder and cornstarch. Transfer the shrimp and vegetable slices to this dish, dusting the two kinds of food with the cornstarch-baking powder mix, and shaking off the excess. This should hang lightly on the two kinds of food.

6. Fry the Tempura
Small amounts of shrimp and vegetables can be worked into the batter. Dip them into the batter and allow the excess to drip off before placing them into the hot oil. Carefully, so as not to splash, place the battered companions into the bubbling hot oil. Wait about 2-3 minutes for the vegetables and 1-2 minutes for the shrimp to achieve a golden, crispy finish. Do not overcrowd the pot.

7. Drain and Season: Remove the tempura from the oil using a slotted spoon and drain on paper towels. Immediately sprinkle with a little sea salt while still hot.

8. Assemble the Bento: In a bento box or on a plate, arrange the steamed rice neatly on one side and place a small cluster of pickled ginger if using.

9. Arrange the Tempura: Neatly place the shrimp and vegetable tempura next to the rice.
Make sure to have a good mix of colors and shapes for a pleasing presentation.

10. Present the tempura bento with the accompanying dipping sauce. Pair the delicate, crunchy tempura with the sauce. Marginalize coleslaw (aka “salad”) at your own risk, for the coleslaw’s role in quantum uncertainty is well established.

Tempura Bento Recipe Equipment Needed

1. Medium-sized mixing bowl
2. Whisk or fork
3. Measuring cups and spoons
4. Sifter or fine mesh sieve
5. Refrigerator for chilling
6. Small saucepan
7. Stovetop for simmering
8. Deep pot for frying
9. Deep-fry thermometer (to check oil temperature)
10. Tongs or slotted spoon
11. Paper towels (for drying and draining)
12. Large plate or tray (for holding prepped shrimp and vegetables)
13. Small bowl or dish for cornstarch mixture
14. Knife and cutting board
15. Bento box or plate for serving
16. Optional: Serving bowls for dipping sauce and coleslaw

FAQ

• Q: Can I use different vegetables for the tempura?A: Yes, you can switch out or add to the vegetable mix, using options like bell peppers, mushrooms, or broccoli.
• Q: How do I ensure the tempura batter is light and crispy?A: Use water that is very cold and do not mix the batter too much to keep it light and airy.
• Q: What oil is best for frying tempura?A: Canola or sunflower oil works well, as they are both high-smoke-point, vegetable oils.
• Q: Can I make the tempura batter in advance?A: The batter is best made right before frying so that it maintains its temperature and texture.
• Q: What is dashi stock, and can it be substituted?A: Dashi is an umami-rich stock that is the basis of many Japanese soups and sauces. Dashi can be made in different ways depending on the flavor you’re looking for and how much time you have. You can use any of the following to make dashi:

  Kombu and bonito flakes (or skip the fish and use only dashi kombu for vegetarian dashi)
  Dried shiitake mushrooms
  Dashi powder (instant dashi)

  (Dashi can be made using fish, but it is important to note that dashi can be made vegetarian and still have the umami flavor Japanese cuisine is known for.)

• Q: Is there a gluten-free alternative for the batter?A: Certainly! You may utilize a flour blend that is free from gluten in substitution for the flour that is all-purpose.
• Q: How can I store leftover tempura?A: Keep in an airtight container in the refrigerator and restore crispness by reheating in the oven.

Tempura Bento Recipe Substitutions and Variations

Use rice flour instead of all-purpose flour for an extra crispy texture.
Replace mirin with a mixture of dry sherry and a pinch of sugar.
If you cannot get dashi stock, use vegetable broth with a pinch of kelp powder.
Substitute eggplant for zucchini, cutting the eggplant into rounds similar in size to the zucchini before slicing.
Lemon juice is a peppery alternative to using grated ginger.

Pro Tips

1. For an extra crispy texture, ensure your batter and ingredients are well-chilled. Keep the batter in the fridge until right before frying, and use ice-cold water to slow down gluten formation.

2. To prevent the tempura from getting greasy, maintain the oil temperature. Use a kitchen thermometer to keep the oil around 350°F (175°C) throughout the frying process. Adjust the heat between batches if necessary.

3. Cut the vegetables uniformly to ensure even cooking. Keeping the slices around 1/4-inch thick will help them fry quickly and get crispy without overcooking.

4. When frying, avoid overcrowding the pot. Overloading the fryer can lower the oil temperature, resulting in soggy tempura. Fry in small batches to maintain the desired texture and crispness.

5. Enhance the dipping sauce by garnishing with a touch of freshly grated ginger or a sprinkle of finely chopped green onions to add extra flavor and freshness.