Thin Omelete
Whisk the eggs and add the remaining ingredients, making sure they are disolved. Heat a flat-bottomed pan over medium heat and pour only enough of the egg to coat the bottom of the pan, like you are making a crepe. The egg will cook within a matter of seconds. I usually take the pan off the heat and cover with a lid for a minute instead of flipping the omelet over, as it is paper thin and hard to do. This sets the top of the omelet. The pan should not be so hot that it browns the bottom of the omelet. It should be bright yellow. Turn the skillet over a plate and repeat with the rest of the mixture.
When cool, stack the omelets, cut in half, stack, and cut into very thin strips. These are used to top chirashi sushi (scattered sushi), hiyashi chu-ka (cold ramen), bentos and donburis.