RecipeTempura Bento

Tempura Boxed Lunch
Bento with crispy tempura is very delicious!

Ingredients

Tempura Batter Flour mixture (A) 150 g wheat flour (Weak flour is recommended) 50 g cornstarch Water mixture (B) 100 ml iced water 50 ml beer 1 egg (150 g) Salt to taste 1 tbsp mayonnaise *A to B ratio = 1:1 Use water in place of sake for an alcohol-free alternative. Oil Fish and Vegetables Eggplant Shrimp Freshwater smelt Shiitake mushrooms Fresh green (chili) pepper Asparagus Tempura Sauce (C) 150 ml soup broth (or powdered broth in water) 2 tbsp (30 ml) soy sauce 1 tbsp (15 ml) mirin 1 tbsp (15 ml) sake 1 tsp (5 ml) sugar Rice

Directions

1Tempura batter Mix the flour and cornstarch (A) in a bowl. Stir the chilled water with the beer and egg, and then add the mayonnaise. Slowly pour (B) into the flour mixture (A) and whisk gently without creating a heavy foam. Do not over-whisk as this causes the gluten in the flour to harden.

2Preparing the ingredients Peel the outer shell off the shrimp, and a shallow cut along the back of the body and remove the innards. On the underside, make shallow, angled cuts along the body. Lightly press down the joints to create long, flat shrimp meat pieces. Cut the eggplant, mushrooms and asparagus into bite-size pieces. Poke a small hole in the green chili pepper.

3Tempura sauce Place ingredients (C) in a pan and bring to a boil.

4Prepare vegetable oil for deep-frying. Add 10% sesame oil to improve the flavor (optional). Heat the oil until it reaches between 180 degrees C and 190 degrees C. Coat the ingredients (2) using the flour mixture and shake off any excess. Dip them one by one into the batter (1) and deep fry in the hot oil. Fry the fish and shrimp first and the vegetables last. Ingredients that require longer to cook should be fried first. Do not crowd the frying pan.

5Deep-frying

6Decorating the bento Pack the rice in the bento box, decoratively add the tempura on top, drizzle with sauce (3), and serve.

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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