Lightly-seasoned Shrimp and Broccoli for Bentos

Lightly-seasoned Shrimp and Broccoli for Bentos

An easy-to-make and colorful side dish for bento!
The sauce is thick, so don't worry about spills in your lunch box.


Black Tiger Shrimp
Sake and Katakuriko for shrimp prep
1 teaspoon each
Boiled Broccoli
5 small pieces
Katakuriko (for sauce thickening)
1 teaspoon
3 tablespoons
★Mirin, Sake
1/2 teaspoon each
1/4 teaspoon
★Chinese Chicken stock powder
1/4 teaspoon


1. Peel and devein the shrimp. Sprinkle sake and coat with katakuriko, rub in well, then rinse off. Mix the ★ ingredients and set aside.
2. Heat oil in a pan and fry the shrimp until it changes color.
3. Add boiled broccoli, and fry a bit more before adding the sauce from step 1. Continue to stir-fry.
4. Add 2 teaspoons of cold water (not listed) to the remaining katakuriko, mix until dissolved. Add a little of this mixture at a time to the stir-fry allowing the sauce to thicken. Then it's done.

Story Behind this Recipe

I wanted a good, colorful okazu (side dish) for my bento, so I thought of shrimp with broccoli.