How thin is your omlette?

Finally managed to make the thin cut Japanese style egg topping that goes oh so well with chirashi sushi or somen. I just blend a few eggs with mirin, dashi, ginger, and sea salt and then heat a pan. The trick with a stainless pans is to coat the surface with oil (I used rice oil). You have to use medium heat or egg will start sticking. The last trick is to pour the absolute minimum to get a thin coat on the pan surface. A few layers of these stacked then thin sliced and you're good for topping all kinds of tasty eats.