Dissolve the potato starch in a small amount of water.

In a frying pan, crumble the firm tofu and sauté with butter.

Adjust the flavor with black salt, add turmeric for color, and mix in the cheese. Adding oregano might give it a more authentic taste.

Transfer an appropriate amount to a tamagoyaki pan and slowly roll it from the edges while cooking. (If you add it all at once, it might overflow.)

Once the cheese and potato starch are cooked and browned, it will firm up, so continue to slowly cook and roll it.