Boil the ham briefly, then cut it into finger-thick strips. Remove excess water from the tofu and cut it into the same size as the ham.

Arrange the ham and tofu strips alternately to create a checkered pattern.

Wrap the checkered ham and tofu with a sheet of seaweed.

Beat the eggs with salt and cooking wine until well mixed.

Heat a pan with a small amount of oil, then wipe off excess oil with a paper towel. Pour a thin layer of egg mixture into the pan.

Place the wrapped ham and tofu on the egg layer and roll it up. Repeat the process by adding more egg mixture and rolling until fully covered.