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.
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.