Prepare the shiitake mushrooms by slicing the caps thinly and tearing the stems. Cut the enoki mushrooms into quarters and separate the root portion. Grate the daikon and lightly squeeze out excess water. Trim and cut the kaiware sprouts into thirds.

In a bowl, beat the eggs lightly to create the egg mixture.

Heat half of the salad oil in a frying pan over medium heat. Pour half of the egg mixture into the pan and stir gently until semi-cooked. Place half of the rice in the center, fold the edges over, and transfer to a plate. Repeat to make two servings.

In the same pan, add the sauce ingredients and bring to a boil. Add the mushrooms and simmer on low heat for 2 minutes. Stir in the cornstarch mixture and cook until thickened.