Cut open the mentaiko and extract the contents. Slice open one side of the fried tofu to create a pocket.

Shred the cabbage and microwave in a heatproof container covered with plastic wrap for 2 minutes at 600W.

Stuff the tofu pockets with cabbage, half the tuna, and one egg each. Fold the tofu opening and secure with a toothpick.

Place the stuffed tofu in a frying pan, cover with a lid, and cook on low heat for 3 minutes per side until golden brown. Roll to evenly brown all sides and cut into bite-sized pieces.

Mix the mentaiko, mayonnaise, and milk in a bowl to create the sauce.