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1
Put the mushrooms in a mixing bowl, and add warm water to cover.
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2
Let stand 30 minutes or until softened.
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3
Cut the beef into very thin slices, about 1/8 inch thick.
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4
Stack the slices, and cut them into thin strips, about 1/8 inch thick.
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5
There should be about 1/2 cup.
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6
Set aside.
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7
Cut half of the cucumber into 2-inch lengths.
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8
Using a sharp knife, cut away the skin, slicing in a continuous even motion to remove the skin in one piece along with about 1/8 inch of the white flesh.
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9
Place this skin on a flat surface and cut into very thin slivers.
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10
There should be about 1 cup loosely packed.
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11
Put the other half of the cucumber to another use.
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12
Cut the white center of the cucumber pieces in half lengthwise and scoop away the seeds.
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13
Cut the firm white flesh into thin slivers like those of the skin.
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14
There should be about 1 cup loosely packed.
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15
Cut the onion lengthwise into quarters.
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16
Cut each quarter crosswise into very thin slices.
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17
There should be about 1 cup loosely packed.
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18
Cut the carrot crosswise into 2-inch lengths.
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19
Cut the carrot pieces lengthwise into 1/8-inch-thick slices.
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20
Cut these slices into very thin slivers.
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21
There should be about 1 cup.
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22
Drain the mushrooms and squeeze to extract as much liquid as possible.
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23
Cut the mushrooms into slices and then into very thin slivers.
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24
There should be about 1/2 cup.
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25
Prepare the pancakes and seasoning sauce, and set aside.
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26
Heat about 1 teaspoon of oil in a skillet, and add the onions.
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27
Sprinkle lightly with salt and cook, stirring, until wilted, about 2 minutes.
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28
Remove to a platter, making one mound.
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29
Repeat this using the strips of cucumber skin, cooking about 1 minute.
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30
Transfer this to the platter, making a second mound.
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31
Repeat the process with the cucumber flesh and carrots, cooking one batch at a time.
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32
Clean the skillet, and add the meat with a touch of salt but no oil.
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33
Cook, stirring to separate the meat strips.
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34
Add the seasoning sauce.
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35
Cook, stirring, about 1 1/2 minutes.
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36
Transfer the meat to the platter.
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37
Heat a little more oil in the skillet, and add the mushrooms.
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38
Cook about 1 minute; transfer to platter.
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39
Heat a 10- or 11-inch Teflon skillet, and brush it with oil.
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40
Beat the egg yolks with the teaspoon of cold water.
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41
Add the yolks, swirling the skillet around to coat the bottom as thinly as possible.
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42
Cook about 15 to 20 seconds or until yolks are set on one side.
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43
Using a spatula and the fingers, carefully turn the set yolks over and cook briefly on the second side, about 10 seconds.
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44
Transfer to a plate.
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45
Beat the egg whites briefly.
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46
Rub the skillet with a little more oil, and add the whites.
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47
Swirl the skillet around as before until the bottom is coated with the thinnest possible layer of whites.
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48
Cook about 2 minutes longer on one side until the whites are set top and bottom.
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49
Using spatula and fingers, turn and cook the second side about 30 seconds.
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50
Remove to a plate.
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51
Cut the yolks into rectangles (trimming off the edges) measuring about 1 1/2 by 4 inches.
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52
Stack the rectangles, and cut them into 1 1/2-inch strips.
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53
Place the strips on the platter.
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54
Repeat this with the whites.
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55
Serve the foods - pancakes, cucumber, mushrooms, beef and so on - at room temperature and in separate units, letting each person arrange his own.
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56
Place a pancake in the center of a small plate.
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57
Top it with small portions of the foods.
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58
Fold the pancake.
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59
Serve with portions of mustard sauce on the side, into which the pancakes are dipped as one eats.
