Boiled Kidney Beans and Kombu
A quick and easy boiled red kidney bean dish maximizing the umami of salted kombu.
15min
201kcal
700mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Devein the shrimp. Lightly boil and remove the shell.
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Chop the kombu into 5 mm (0.2 in.) squares.
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Place the dashi, (A) and the drained red kidney beans into a pot, once boiling turn the heat to low and allow to simmer for 10 minutes, stirring occasionally.
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Add in (1) and (2), allow to simmer for 2 more minutes and then turn off the heat.
Cooking Basics
Shrimp - deveining
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
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