Heat a pan and grill the bacon without using oil. When it's slightly browned, season lightly with salt and pepper, then transfer onto a plate.
Mix all ＊ ingredients. Heat oil in a egg fryer and make a thin omelet.
When the omelet has slightly cooled down, chop into 5 pieces that's about the same size as the bacon. Layer the omelet on top of the bacon.
Shred carrots and cabbage finely into the same lengths. Chop off the rooted ends of the radish sprouts.
Wrap up about a fifth of the vegetables using the bacon and eggs from step 3 (refer to Helpful Hints). Put the open ends on the bottom and align on a serving dish.
Story Behind this Recipe
I wanted to think of a recipe to enjoy raw vegetables.
Step 5: If you place the omelet slightly on the outside of the bacon, the yellow of the eggs will look nice and colorful when served. I used whatever veggies I had. I think you can also use cucumber, daikon radish, or any other vegetables you can eat raw.