I remember my son was around two years old when he tried his first Ebi Fry (Fried Prawn). He immediately fell in love with this crispy crunchy prawn and it’s one of his favorite dishes since.
The Ebi Fry he had was a part of Japanese Bento that I purchased from a Japanese grocery store. He was still small to eat his own lunch so we used to share one bento. Ebi Fry Bento typically has only one large deep fried prawn along with several side dishes, and the whole prawn was gone before I realized.
When my son was first born, I continue to cook but did not deep fry food because you need full attention when deep frying. Stepping out of the kitchen can be very dangerous when you’re deep frying (Please stay in the kitchen at all times while deep frying!).
When I learned that he really, REALLY loves Ebi Fry, I occasionally made it for him when my husband was around. It was a real treat for all of us. Several years already passed by since then, but my son’s love for Ebi Fry hasn’t changed a bit. I knew his face would brighten up when he sees Ebi Fry in his lunch box. So I made it again.
Previous Dinner was: Ebi Fry
Lunch Next Day:
- Ebi Fry Bento
- Small fruit box
- Water bottle
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- Fill up half of bento box with Japanese rice. Let it cool so that hot/warm rice will not warm up other cool food.
- Reheat leftover Ebi Fry in a toaster oven until it's warm thoroughly.
- Wash lettuce and tomatoes and pat dry. Place nicely in the bento box.
- Pack cooled Ebi Fry on top of lettuce.
- Put Tamagoyaki in the bento box.
- Sprinkle furikake on top of rice.
- Cool down completely before closing the bento box.
* This lunch is for my 6-year-old son.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.