Chop shiitake mushrooms, onion, and garlic. Blanch cabbage, bean sprouts, and bok choy in boiling water. Peel the tomato and remove excess moisture from beef and tofu using a kitchen towel.

Heat 20g olive oil in a pan. Sauté chopped shiitake mushrooms, 15g onion, and garlic. Add 15g soy sauce, perilla powder, and milk to create duxelles. Let it cool.

Sauté 20g onion, add water, kelp, king oyster mushrooms, white fungus, and tomato. Simmer for 15 minutes, then blend and season with 15g soy sauce and 3g salt to make brown sauce.

Spread mustard and 30g duxelles on the beef. Wrap with perilla leaves, tofu, bean sprouts, and bok choy. Season with 5g salt and pepper. Sear in a pan with 20g olive oil and rosemary.

Place blanched cabbage on parchment paper, add the seared beef and 30g duxelles, and roll tightly. Bake in an air fryer at 200°C for 10 minutes.