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