Uchimame to Kiri-kombu no Nimono (=The simmered kidney beans and kombu) ｜ Our Regional Cuisines

1. Soak the cut kombu(=kelp) in water to rehydrate it, then cut it into suitable sizes.

2. Cut the carrots into thin strips, about 3 centimeters in length. Cut the fried thin tofu in half vertically, and then make rough julienned cuts. Cut the konjac into pieces about the same size as the carrots. Rinse the uchimame briefly with water.

3. Heat oil in a pot, add all the ingredients, stir-fry them roughly, add enough water, bring it to a boil, then add seasonings. Simmer until the liquid is reduced.

4. How to make Uchimame:Soak dried soybeans in water for 5 minutes and drain. Spread them on a dry towel or newspaper and leave them overnight. The next day, individually crush each soybean with a hammer. Use the crushed beans in miso soup, simmered dishes, tempura, sweet and savory stir-fries, pickles, and more.