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1
Make the pancakes: In a bowl, combine the flour, egg whites, water, and salt and stir until the batter is smooth.
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2
To a heated non-stick pan, add the oil.
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3
Drop in tablespoons of batter to form thin pancakes about 3-inches in diameter.
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4
Fry lightly on both sides.
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5
Transfer to a plate.
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6
Using a 3-inch ring mold or cup, cut the pancakes into a perfect circle.
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7
Make the fillings: In a bowl, combine the beef, soy sauce, sesame oil, garlic, scallion, honey, and black pepper.
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8
Saute the mixture in a pan until the beef is cooked through, about 5 minutes.
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9
Set aside.
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10
Poach the shrimp in salted water, about 3 minutes.
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11
When cool enough to handle, julienne the shrimp.
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12
Set aside.
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13
Poach the chicken in salted water until cooked through, about 10 minutes.
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14
When cool enough to handle, shred the chicken.
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15
Add salt and pepper to taste.
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16
Set aside.
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17
Blanch the spinach for about 1 minute and then quickly transfer to an ice bath.
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18
Squeeze excess water from the spinach and julienne.
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19
In a bowl, combine the spinach with 1 tablespoon of the sesame oil, salt and pepper to taste.
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20
Set aside.
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21
Squeeze excess water from the shiitake mushrooms, remove the stems and discard, and julienne the mushroom caps.
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22
To a heated pan, add 1 tablespoon sesame oil.
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23
Add mushrooms, salt and pepper to taste and saute until mushrooms are soft, about 1 minute.
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24
Set aside.
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25
Add another tablespoon sesame oil to the pan with the carrots, salt and pepper to taste.
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26
Saute until the carrots are slightly cooked but not completely soft, about 1 minute.
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27
Set aside.
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28
Add a pinch of salt and pepper to the whites and yolks and stir to combine.
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29
To a heated non-stick pan on moderately low heat, add 1 tablespoon of oil.
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30
Pour the egg whites into the pan and swirl the pan around to form a thin layer with the egg whites.
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31
Once the eggs have cooked through, turn them out onto a plate.
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32
Repeat the process with the yolks.
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33
Let cool, then julienne the whites and yolks.
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34
Set aside.
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35
When ready to serve, place each filling into a compartment of the kujolpan dish, with the pancakes in the center compartment.
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36
Alternatively, pile the pancakes in the center of a large platter and arrange the 8 fillings around the pancakes.
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37
To eat, take a pancake and fill it with any combination of fillings to taste.
