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. Roast 10 to15 minutes until tender. Cool slightly, then thinly slice. Reserve.
Blanch spinach leaves; drain. Measure out 1 cup; squeeze dry. Reserve any remaining spinach for another use.
Blend dashi granules with water until dissolved. Stir in soy sauce, mirin, sugar and lemon zest. Whisk eggs into seasoned water. Into each of 12 (4 oz.) custard cups, divide spinach, mushroom slices (reserve 12 slices for garnish) and edamame. Pour on about 1⁄4 cup egg mixture. Place cups in a bamboo or basket steamer. Steam over simmering water about 20 to 25 minutes until custard puffs and is firm throughout. Remove carefully from heat. Add mushroom slices for garnish before serving. Serve immediately.
PHOTO: AMERICAN EGG BOARD