Cut the bread in half along the shorter edge.

Slice the bacon into 1cm-wide strips.

Mix eggs and dashi powder in a bowl to create the egg mixture.

Heat the bacon in a pan over medium-low heat until the fat renders, then add the maitake mushrooms and sauté for 2–3 minutes until browned. Season with salt and pepper, then remove from the pan.

Add butter to the pan and melt over low heat. Pour in the egg mixture, place the bread on top, and immediately flip it to coat both sides with the egg mixture.

Cook for 2 minutes until the egg sets, then flip the bread and shape it neatly. Turn off the heat, place torn cheese on one half of the bread, and top with the sautéed bacon and mushrooms. Fold the bread over while keeping the egg intact.