Pour the very hot water, to which the Shoyu has been added, onto the flakes and allow them to swell during 15 minutes. Fry the onion in a bit of oil and add it to the flakes, together with a pinch of sea salt, the sesame, the parsley and the egg. Mix carefully. Shape the paste into small escalopes and brown them on both sides in oil. Serve them with a seasoned soy sauce (Sweet Soy Sauce).