Steps

1. Wash 4 potatoes (400g) and remove any eyes. If using new potatoes, you can leave the skin on. For regular potatoes, peel and remove the eyes.
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2. Cover the potatoes with plastic wrap and microwave on 600W for 3 minutes 30 seconds. Let them cool slightly.
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3. Place 1 piece of salted salmon (60g) in a heatproof container, cover with plastic wrap, and microwave on 600W for 45 seconds. Once cooked, flake the salmon, removing the skin and bones. If salted salmon is unavailable, canned tuna or salmon flakes can be used as a substitute.
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4. Crack 2 eggs into a bowl, add 2 tbsp mayonnaise, 1/4 tsp salt and pepper, and coarsely ground black pepper to taste. Mix well. Add the flaked salmon and mix again.
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5. Cut half of the cooled potatoes in half lengthwise, and then slice thinly into 1mm to 3mm thick strips.
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6. Cut the remaining half of the potatoes into 1mm to 2mm thick rounds.
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7. Place all the cut potatoes into the bowl with the egg mixture and mix thoroughly to ensure everything is coated.
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8. Heat a tamagoyaki pan (15cm x 18cm, 3cm to 4cm deep) over low heat and generously coat the sides with oil.
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9. Once the pan is heated, first lay the lengthwise cut potato slices on the bottom, then fill in the gaps with the round slices, creating an even layer.
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10. Pour in the egg mixture, ensuring the bottom is well covered. Layer the remaining potato slices similarly.
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11. Cover with aluminum foil and steam over low heat for 8 to 10 minutes. Steaming until the egg mixture is set will result in a beautifully finished dish.
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12. Once the egg mixture is set, loosen the edges with a skewer. Place a piece of parchment paper cut to the size of the tamagoyaki pan on top of the mixture. Carefully invert the pan onto a cutting board or plate, then flip the mixture back into the pan with the parchment paper.
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13. Trim any excess parchment paper hanging over the edges, cover, and cook for another 5 minutes over low heat.
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14. After 5 minutes, when the mixture is firm, remove the parchment paper.
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15. Increase the heat slightly if desired and cook until the surface is crispy, being careful not to burn it.
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16. Once cooked, cut into bite-sized pieces and arrange on a plate.
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17. Sprinkle with dried parsley and serve. Ketchup can be added as an optional accompaniment.
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