Cut the Japanese butterbur to about the same length as the deep-fried tofu.
Sprinkle with salt, then press and roll them on a chopping board using the palms of the hand.
Boil in water and peel.
Cut any thick pieces in half lengthwise, then warm up (B) and soak the butterbur.
Remove any excess oil from the deep-fried tofu and allow to dry.
Cut the 2 short sides and 1 long side of the fried tofu, and open them up.
Wash the gourd strips and rub with salt.
Set aside for 10 minutes, then rinse off with water, boil in boiling water, and dry.
Take the fried tofu (2) and wrap them around the butterbur, tying each with gourd (3) in 2 or 3 places.
Add (B) to the sauce remaining from (1), and cook (4) in it.
Cut into bite-size pieces and serve accompanied by the mustard paste.