first the sekihan rice and red beans. wash the rices together in water and let them soak for 30 minutes. to make the sesame salt mixture for the topping toast the sesame seeds and salt by adding a little water. blanche the red beans for just ten seconds. change the water, and simmer the beans for 20 minutes over low heat. for the simmering liquid from above to another bowl several times to promote oxidation, and return the beans to the pan and change the water and simmer to finish cooking. place the rice in a rice cooker and add the bean-simmering liquid, sekihan in water. after the rice is cooked, add the beans and cover and steam for about five minutes and gently fold the rice and then put into the dish and top with the sesame salt and leaves. to make the simmered shrimp with egg coating, peel the shrimp and rub with salt, rinse, and cut off the tip of the tail. cut open the belly. devein. make shallow cuts, and then cut each in half. blanche fresh spinach in salted water and shock in ice water and drain and set aside. t