Eating tempura at home is a treat in our house. Since deep frying requires my full attention and I cannot help my children with their activities during this time, we only get to eat tempura on special occasion.
When I do make tempura for dinner, my children gets so excited and requests Tempura Bento for their lunch the next day.
On previous day, we had: Shrimp Tempura,
and Vegetable Tempura for dinner.
And don’t forget to check my step-by-step tutorial for how to make shrimp straight for frying!
Lunch Next Day:
Now some of you may feel strange to see Tempura in a lunch box. Doesn’t tempura have to be eaten hot? I’ve received several questions about how to keep lunch warm and how does it taste when the food is cold/at room temperature, etc.
To make the long story short, bentos are mostly sold/eaten at room temperature in Japan. We choose and pack the food that taste good at room temperature, and we season the food a little bit extra so that the room so temperature food tastes better.
To keep the tempura from getting soggy, reheat the tempura in the (toaster) oven to make it crisp, let it drain and cool completely. You can close the bento box only after all the food is cooled so that there will be no condensation formed inside the bento box. However, please note that it’s impossible to keep it crisp and crunchy as when it first came out of the deep fryer.
It’s also about preferences, and you can definitely use a thermal lunch box to keep your food warm. I answered to those frequently asked questions in my Bento FAQ. Please feel free to ask me if you have any other questions regarding bentos.
Thank you so much for reading, and have a nice day!
- Reheat tempura in the toaster oven until heated through. Set aside to let cool.
- Pack rice and let cool.
- Wash fruits and cut if necessary.
- Start packing cooled foods into bento box.
- Cool down completely before closing the bento box.
If you are new to packing lunches and interested in making bento-style lunch, check out my short video below on How To Make Bento.