Kinshi Tamago (Egg Crêpe Ribbons)

6 large eggs
2 tbsp sugar
2 tbsp dashi
2 tsp cornflour
½ tsp SIDS SALT & PEPPER

In a bowl, beat the eggs and SIDS SALT & PEPPER with the whisk and add the rest of ingredients until well combined.
Strain the egg mixture through a sieve at least one time to get a silky smooth texture.
Heat a non-stick pan on medium heat. Prepare a moisten towel and place it on the countertop. Dip a small piece of paper towel in vegetable oil and apply a thin layer of oil to the pan.
To Cook Egg Crepe:
Before it gets too hot, 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.
Turn off the heat and cover. Transfer the pan on top of the wet towel to stop browning the egg.
Keep the lid on for 1-2 minutes until the egg is solidified. 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, then flip the egg and cook on low heat for a little bit.
Transfer the egg onto a paper towel and let it cool. You can put the paper towel over two chopsticks. With this method, heat will escape from the bottom of the egg and cool faster. Repeat this process until all the egg mixture has been used. If there is a burnt spot on the pan, make sure you wipe off cleanly or wash it before working on the next batch. Don’t forget to re-oil between batches.
To Make Kinshi Tamago (Shredded Egg Crepe Garnish)
When it’s completely cool down, fold in half, and then roll a crêpe into a tight roll from the bottom. With a sharp knife, cut into thin julienne strips.
To Store
You can freeze Kinshi Tamago for up to 4 weeks. When you are ready to use, defrost naturally or microwave.