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Ингредиенты
- 1 c. flour
- 2 x egg whites
- 1 c. water
- 1/2 tsp salt
- 1 Tbsp. oil
- 1/4 lb sirloin steak trimmed, and
- Â Â cut into very thin strips
- 1 Tbsp. soy sauce
- 1/2 Tbsp. sesame oil
- 1 x garlic clove finely minced
- 1 x scallion chopped
- 1 tsp honey
- Â Â Freshly-grnd black pepper to taste
- 1/4 lb shrimp peeled, deveined
- 1/2 x chicken breast
- 1 lb spinach
- 3 Tbsp. sesame oil or possibly more to taste
- 8 x dry shiitake mushrooms hydrated
- 1 x carrot julienned
- 2 x Large eggs separated into white
- Â Â and yolks, then beaten
- 1 Tbsp. vegetable oil
Инструкции
- Make the pancakes: In a bowl, combine the flour, egg whites, water, and salt and stir till the batter is smooth. To a heated non-stick pan, add in the oil. Drop in Tbsp. of batter to create thin pancakes about 3-inches in diameter. Fry lightly on both sides. Transfer to a plate. Using a 3-inch ring mold or possibly c., 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/fry the mix in a pan till the beef is cooked through, about 5 min. Set aside.
- Poach the shrimp in salted water, about 3 min. When cold sufficient to handle, julienne the shrimp. Set aside.
- Poach the chicken in salted water till cooked through, about 10 min. When cold sufficient to handle, shred the chicken. Add in 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 Tbsp. of the sesame oil, salt and pepper to taste. Set aside.
- Squeeze excess water from the shiitake mushrooms, remove the stems and throw away, and julienne the mushroom caps. To a heated pan, add in 1 Tbsp. sesame oil. Add in mushrooms, salt and pepper to taste and saute/fry till mushrooms are soft, about 1 minute. Set aside.
- Add in another Tbsp. sesame oil to the pan with the carrots, salt and pepper to taste. Saute/fry till the carrots are slightly cooked but not completely soft, about 1 minute. Set aside.
- Add in a healthy 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 in 1 Tbsp. of oil. Pour the egg whites into the pan and swirl the pan around to create a thin layer with the egg whites. Once the Large eggs have cooked through, turn them out onto a plate. Repeat the process with the yolks. Let cold, 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.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 243 | 52% |
| Total Fat 27.41g | 34% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.2g | |
| Cholesterol 171mg | 57% |
| Sodium 695mg | 29% |
| Potassium 765mg | 22% |
| Total Carbs 30.8g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.87g | 2% |
| Protein 24.12g | 39% |
