Azuki beans with ginger

1/2 kg of soya beans azuki-1 piece of kombu seaweed-1 bunch of fresh parsley-salt
For the sauce: 2 tablespoons sesame oil (or corn)-1 tbsp soy sauce (shoyu)--1 tablespoon rice vinegar (or Apple)-1 pinch of ginger powder

Soak 12 8-azuki beans for hours.
Then rinse them thoroughly.
Soak a piece of kombu seaweed for approximately 10 minutes.
Put the azuki beans in pressure cooker with 4 times the amount of water compared to that of beans (for 1/2 kg of beans used 2 litres of water). Better if the water is already a bit warm.
Rinse the kombu seaweed, to small pieces and add it to the crock pot.
Cook for 20 minutes from the whistle of the pressure cooker.
When cooked, add salt to taste.
Drain, add the chopped parsley and dress with the sauce prepared by emulsifying the ingredients carefully listed above.