Ingredients - Sauce
250ml filtered water
½ teaspoon of fish seasoning
1 tablespoon of traditional shoyu sauce
1 teaspoon salt
Ingredients - Omelet
spreading oil
5 eggs
1 tablespoon chopped chives
30g gouda cheese thinly sliced
How to prepare - Sauce
In a pan, put the water and bring to the boil. Turn off the heat, add the fish seasoning, the shoyu and the salt. Stir well and let cool.
How to prepare - Omelet
In a bowl, put 5 eggs and, with a fork, beat well. Add 100 ml of the sauce, chopped chives and beat again.
In a skillet of tamago (or pancake), heat over medium heat, anoint with oil, put some of the egg mixture and spread throughout the frying pan. Let it dry (TIP: do not let it dry completely). With the help of the spatula or the hashi, slowly turn the omelet, creating "layers".
Grease the top of the frying pan, slide the tamago to the other end and grease the bottom of the skillet. Then add a little more of the mixture and add the thin slices of cheese and parsley. Lift the tamago lightly with the spatula or hashi and slide the mixture through the tamago. Let it dry and turn the tamago again, creating new layers. Repeat this process until the mixture is finished. Then place on a plate and cut the tamago in 6 or 8 pieces (it's for whomever you like). Mount on a plate and serve.