Kinshi Tamago (Shredded Egg Crepe/Omelette)

Bahan-bahan (12 porsi)

• 3 large eggs (50 g w/o shell)
• 1 Tbsp mirin ((or substitute 1 Tbsp water + 1 tsp sugar))
• ¼ tsp Diamond Crystal kosher salt
• 1 tsp potato starch or cornstarch ((to prevent the eggs from breaking easily))
• 1 tsp water ((for the potato starch))
• 2 tsp neutral oil ((for cooking the egg crepe))