• Rinse the shrimp and pat them dry with paper towels. Use kitchen scissors to cut off the sharp tail, which will help prevent excessive splattering during deep-frying.
  
• To prevent the shrimp from curling, make a few shallow vertical slits along the underside.
  
• Prepare the remaining vegetable ingredients and arrange them on a flat surface or plate.
  
• Prepare the dipping sauce in a small bowl and set it aside.
• Just before you're ready to fry the tempura, mix all the atter ingredients in a bowl using chopsticks. Stir to combine well; the texture should be runny, with some lumps being acceptable. Add the ice cubes to the batter.
• Heat about 3 inches of oil in a flat-bottomed deep skillet to 340°F (170°C) for deep-frying. Stir the batter with chopsticks, then coat the vegetables and fry until light brown. Avoid overcrowding the skillet; fry in batches if necessary. Transfer the cooked vegetables to a dish lined with paper towels.
• To deep-fry the shrimp, dip each one in the batter and lay it flat in the wok to create a lacy effect. Repeat with the remaining shrimp. Once they are yellowish, golden, and crispy, use a strainer or slotted spoon to remove them, draining excess oil on paper towels.

Baby Spinach and Tofu Salad:

• Arrange all the salad ingredients in the bento box. Drizzle with Mizkan Miso and Mustard Dressing, then sprinkle sesame seeds on top.

Assembling the Shrimp Tempura Bento:

• Arrange the steamed rice in the rice compartment and sprinkle with black sesame seeds. Prepare the salad as directed and place it in the bento box. Add the salmon teriyaki, then arrange the shrimp tempura and vegetables in the main compartment.
• Add a little dipping sauce in the small compartment next to the tempura, saving the remainder in a bowl for dipping. The bento is now complete and ready to be served.