• Gather all the ingredients.
  

To Make the Egg Mixture

• In a bowl, crack 3 large eggs (50 g each 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. Prepare a damp towel and place it on the countertop. When the pan is hot, dip a silicone brush or a small piece of paper towel in 2 tsp neutral oil and apply a thin layer of oil to the pan. Then, transfer the pan to the towel to let it cool slightly, about 5–7 seconds.
  
• Put the pan back on the stove on medium heat. Pour a small amount of the egg mixture into the pan and quickly swirl it around by tilting the pan in all directions. You will know how much egg mixture is required to get the perfect thickness by practicing a couple of times.
  
• Then, turn off the heat and cover the pan with a lid. If your pan is too hot, set the pan on top of the wet towel to keep the egg from browning. Keep the lid on for 1–2 minutes or until the egg is solidified. After 1 minute, you can open the lid and touch the surface. If it‘s not wet, it‘s done. The egg crepe should be thin, so it will cook fast.
  
• The edges are drier, so you can use a chopstick or spatula to lift the egg. It should come off nicely. If the egg is not cooked completely, cover and continue to cook. If this is your first time and you end up with a thick crepe, you may want to flip the egg and cook the other side on low heat for a little longer.
  
• Transfer the egg to a bamboo sushi mat or paper towel and let it cool. You can raise the sushi mat or paper towel by placing it on top of two chopsticks or another object. This will help it cool faster by allowing the heat to escape from the bottom of the egg. Repeat this cooking process until all the egg mixture has been used. If there is a burnt spot on the pan, make sure you wipe it off or wash it before working on the next batch. Don’t forget to apply oil for the new batch, and make sure that the towel is wet and cold.
  

To Make the Shredded Egg Crepe (Kinshi Tamago)

• When egg crepes are completely cool, cut the round crepe in half or thirds.
  
• Cut the crepes into thin julienne strips. I stack my crepe halves and cut them the short way. Fluff them up and they are ready to use!
  

To Store

• You can freeze Kinshi Tamago for up to 4 weeks. When you are ready to use, defrost naturally or microwave them to room temperature.