Rinse the cooked rice briefly in a sieve.

Separate cabbage leaves from the core. Slice the core thinly and cut the leaves into bite-sized pieces. Trim the base of the shimeji mushrooms and separate them by hand.

In a pot, combine all seasonings except miso, cabbage, shimeji mushrooms, and rice. Bring to a boil over medium heat, then reduce to low and cover. Simmer for 2–3 minutes.

Dissolve miso into the pot and mix well. Increase heat to medium and pour in the beaten eggs. Lightly stir, cover, and turn off the heat. Let the residual heat cook the eggs until semi-soft.