Drain the tuna and mash it in a bowl.

Finely chop the onion and carrot.

Mash the tofu and squeeze out excess water using a cloth.

Combine tuna, tofu, onion, carrot, salt, pepper, and sesame oil in a bowl. Mix well.

Coat perilla leaves with pancake flour on both sides.

Place a generous amount of the tofu-tuna mixture onto each perilla leaf.

Fold the perilla leaf in half and press gently to seal.

Dip the stuffed perilla leaves into beaten eggs.

Heat a frying pan over low heat and cook the perilla leaves until golden brown on both sides.