STEP 1/11
*Ingredients for tofu omelet*
Cut the tofu in four long pieces and bake in an oil-free pan. When it is cooked golden, cool it down and cut it into bite-size pieces. It is going to go into the cucumber roll, so you can cut it long enough to match it.
STEP 2/11
*Remaining common ingredients*
Shred onions and soak in cold water while trimming other ingredients to remove the spicy taste.
STEP 3/11
Shred the bell pepper (paprika), and cut the crami.
STEP 4/11
One out of two cucumbers will be used for ham radish wraps, so shred them and prepare them.
STEP 5/11
The other cucumber should be used as a cucumber roll, so cut it like a pot with a potato peeler. Then cut the long cucumber in half.
STEP 6/11
Chop the chicory and perilla leaves, too.
STEP 7/11
Bake a thin ham. Do not cook too tightly because you should not cook ham. You can bake it moderately golden. *Slice the ham into the tofu cucumber.*
STEP 8/11
Pickled radish squeezes water. *Sliced radish for tofu cucumber roll.*
STEP 9/11
Roll the ham on top of the radish slices.
STEP 10/11
Roll tofu and vegetables on top of cucumbers.
STEP 11/11
You eat it with mustard sauce.
Tofu becomes firm when baked in a pan, so it doesn't break even if you cut it with a knife.
Ham should be soft, so don't grill it too much.