• Gather all the ingredients.
  

To Make the Egg Mixture

• In a bowl, crack 3 large eggs (50 g w/o shell) and beat them with chopsticks or a fork.
  
• Strain the egg mixture through a sieve at least once to get a silky smooth texture.
  
• Add 1 Tbsp mirin and ¼ tsp Diamond Crystal kosher salt to the egg mixture and mix well together.
  
• Mix 1 tsp potato starch or cornstarch and 1 tsp water together until there are no lumps.
  
• Add the potato starch mixture into the egg mixture and mix together.
  

To Cook the Egg Crepe (Usuyaki Tamago)

• Heat a nonstick pan on medium heat. When it's hot, lightly grease it using a paper towel or silicone brush dip in 2 tsp neutral oil. Apply a thin, even layer, then wipe off any excess oil.

  Nami's Tip: Keep a damp towel on the countertop. If the pan gets too hot, briefly remove it from the heat or place it on the damp towel for a few seconds. This cools the pan quickly and helps prevent the egg from browning.
  
• Reduce the heat to medium-low. Pour in just enough egg mixture to thinly coat the surface of the pan, then quickly swirl to spread it into a thin, even layer.

  Nami's Tip: You’ll get a feel for the right amount of egg mixture after making a few crepes. Practice makes perfect thickness!
  
• Cook, covered, for about 1 minute. When the surface is no longer wet, it's done. The egg crepe should be paper thin, so it cooks very quickly.

  Nami's Tip: If the pan gets too hot, briefly place it on a damp towel to cool it down and prevent the egg from browning.
  
• The edges will dry first, so use a chopstick or spatula to gently lift the egg. It should release easily. If the center is still undercooked, cover and cook a little longer.

  Nami's Tip: If this is your first time and the crepe turns out thick, you can carefully flip it and cook the other side on low heat for a bit longer.
  
• Transfer the cooked egg crepe to a bamboo sushi mat, wire rack, or paper towel and let it cool completely. Repeat until you’ve used up all the egg mixture.

  Nami's Tip: Lightly oil the pan before each new batch. If you notice any browned or burnt spots, wipe them off before cooking the next crepe.
  

To Make the Shredded Egg Crepe (Kinshi Tamago)

• Once the egg crepes are completely cool, fold or cut them in half and slice into thin julienne strips. Gently fluff the strands with your fingers—they’re ready to use.
  
• Alternatively, roll up the crepes, slice them into thin julienne strips, and gently fluff the strands. They’re now ready to use.
  

To Store

• You can roll them up and freeze for up to 1 month. When ready to use, thaw at room temperature or microwave gently until just defrosted. Slice just before using to make shredded egg crepe.