FOR THE PANCAKES:
1 cup flour
2 egg whites
1 cup water
1/2 teaspoon salt
1 tablespoon oil
FOR THE FILLINGS:
1/4 pound sirloin steak, trimmed and cut into very thin strips
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1 garlic clove, finely chopped
1 scallion, minced
1 teaspoon honey
Freshly ground black pepper
1/4 pound shrimp, peeled and deveined
1/2 chicken breast
1 pound spinach
3 tablespoons sesame oil, or more to taste
8 dried shiitake mushrooms, hydrated
1 carrot, julienned
2 eggs, separated into whites and yolks, beaten
1 tablespoon vegetable oil
Make the pancakes: In a bowl, combine the flour, egg whites, water, and salt and stir until the batter is smooth. To a heated non-stick pan, add the oil. Drop in tablespoons of batter to form thin pancakes about 3-inches in diameter. Fry lightly on both sides. Transfer to a plate. Using a 3-inch ring mold or cup, cut the pancakes into a perfect circle.
Make the fillings: In a bowl, combine the beef, soy sauce, sesame oil, garlic, scallion, honey, and black pepper. Saute the mixture in a pan until the beef is cooked through, about 5 minutes. Set aside.
Poach the shrimp in salted water, about 3 minutes. When cool enough to handle, julienne the shrimp. Set aside.
Poach the chicken in salted water until cooked through, about 10 minutes. When cool enough to handle, shred the chicken. Add salt and pepper to taste. Set aside.
Blanch the spinach for about 1 minute and then quickly transfer to an ice bath. Squeeze excess water from the spinach and julienne. In a bowl, combine the spinach with 1 tablespoon of the sesame oil, salt and pepper to taste. Set aside.
Squeeze excess water from the shiitake mushrooms, remove the stems and discard, and julienne the mushroom caps. To a heated pan, add 1 tablespoon sesame oil. Add mushrooms, salt and pepper to taste and saute until mushrooms are soft, about 1 minute. Set aside.
Add another tablespoon sesame oil to the pan with the carrots, salt and pepper to taste. Saute until the carrots are slightly cooked but not completely soft, about 1 minute. Set aside.
Add a pinch of salt and pepper to the whites and yolks and stir to combine. To a heated non-stick pan on moderately low heat, add 1 tablespoon of oil. Pour the egg whites into the pan and swirl the pan around to form a thin layer with the egg whites. Once the eggs have cooked through, turn them out onto a plate. Repeat the process with the yolks. Let cool, then julienne the whites and yolks. Set aside.
When ready to serve, place each filling into a compartment of the kujolpan dish, with the pancakes in the center compartment. Alternatively, pile the pancakes in the center of a large platter and arrange the 8 fillings around the pancakes. To eat, take a pancake and fill it with any combination of fillings to taste.
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