Boiled Kidney Beans and Kombu

Boiled Kidney Beans and Kombu

A quick and easy boiled red kidney bean dish maximizing the umami of salted kombu.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

130 g (4.6 oz)

50 g (1.8 oz)

100 ml (3.4 fl. oz.)


2 Tbsp


  1. Devein the shrimp. Lightly boil and remove the shell.
  2. Chop the kombu into 5 mm (0.2 in.) squares.
  3. 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.
  4. Add in (1) and (2), allow to simmer for 2 more minutes and then turn off the heat.

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