Rinse the cooked rice briefly in a strainer.

Prepare the vegetables: chop the cabbage into 2cm pieces, slice the carrot thinly, and cut the enoki mushrooms into 2cm pieces, separating the root parts.

In a pot, add cabbage, carrot, enoki mushrooms, and water. Heat over medium heat until boiling, then cover and simmer on low heat for 3–4 minutes.

Add the seasonings (soy sauce, mirin, salt) and rice to the pot. Stir and heat over medium heat until boiling, then reduce to low heat and simmer for 2–3 minutes.

Pour the beaten eggs into the pot in a circular motion. Lightly stir, cover, and turn off the heat. Let the residual heat cook the eggs until semi-set.