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. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.