Steamed Custard with Roasted Shiitakes and Edamame

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 (

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