STEP 1/12
Shred the carrots and add a little salt and stir-fry them in brown rice oil.
STEP 2/12
Beat in eggs, add salt and cooking wine, and sieve.
STEP 3/12
Apply cooking oil to the pan, dissolve the egg water, and roll the egg roll thickly.
STEP 4/12
Cut the rolled omelet into equal parts.
STEP 5/12
Cut the avocado and prepare it.
STEP 6/12
Buckwheat noodles are boiled in boiling water.
STEP 7/12
Rub the boiled noodles in cold water to remove moisture.
STEP 8/12
Mix cold buckwheat noodles with tsuyu and perilla oil.
STEP 9/12
Spread the buckwheat noodles with the rough side of the gimbap seaweed on top.
STEP 10/12
Put perilla leaves and radish slices on top of buckwheat noodles.
STEP 11/12
Add all the ingredients and squeeze a row of mayonnaise and roll.
STEP 12/12
Cut into appropriate sizes. Serve with wasabi and tsuyu.