Whisk eggs well in a bowl using a whisk, fork, or chopsticks – whichever utensil takes your fancy.
Add soy sauce, mirin, black sesame seeds, sugar, and a pinch of salt and stir through.
Add a little oil to a large frying pan and pour in enough egg mixture to just cover the entire bottom of the pan. Allow to cook for one minute or so, flip over, cook for a further minute, and remove. Repeat this process until all of the egg has been used up.
To make tasty rolls with your egg crepes, add a small amount of freshly steamed rice (and other fillings, should you want them) to the centre of one egg crepe, moulding it into a long log shape. Fold the shorter sides of the crepe over the rice, then roll the rice up in the rest of the crepe. You should end up with something that looks like a spring roll.
Enjoy with just a little soy sauce for dipping.
• Instead of using mirin and soy sauce, you can simply use normal Japanese dashi soup stock to achieve similar results. Try using one sachet of dashi stock powder to your eggs for a great taste.
• You can try adding different ingredients like nori seaweed and umami seasoning to your egg mixture for extra flavour.