From: Ouita Michel, The Holly Hill Inn, Midway, KY. Yield: 12 servings. 12 large shiitake mushrooms 1 Tbsp. canola oil 1 tsp. sesame oil 4 to 6 cups fresh or frozen spinach leaves, sliced or coarsely chopped 2 tsp. instant dashi granules 2 1⁄3 cups warm water 1 Tbsp. light soy sauce 1 Tbsp. mirin 1 tsp. sugar 1 tsp. fresh lemon zest 6 large eggs, beaten 1 cup edamame (frozen or fresh shelled soy beans) Heat oven to 350°F. Cut stems from mushrooms; toss with oils. ...
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