Steps

1. In a pot for the mushroom gravy, combine 150ml water, 1 tbsp Mirin (Sweet Rice Wine), and 50g shimeji mushrooms (with stems removed). Bring to a boil.
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2. Once boiling and the mushrooms are cooked, stir in 1/2 tsp Dashi granules and 2 tsp Soy Sauce.
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3. After the seasonings are mixed, turn off the heat and gradually add water and potato starch mixture (1 tsp Potato Starch + 2 tsp water) to thicken. Add just enough to achieve a light thickness for a smooth gravy.
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4. The mushroom gravy is complete once it has a light, even thickness.
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5. Heat 200g frozen seasoned rice according to package directions until warm.
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6. In a bowl, whisk 2 eggs until well combined.
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7. Add 2 tsp to 1 tbsp Vegetable Oil to a frying pan and heat thoroughly over high heat. Ensure the pan is very hot and there's enough oil to prevent sticking.
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8. Once the pan is sufficiently hot, reduce the heat to medium-low and pour in the whisked eggs.
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9. Immediately remove the pan from the heat and stir the eggs like making scrambled eggs until they are semi-cooked.
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10. Once the eggs have mostly set and spread out, briefly return to low heat to finish cooking, and loosen the edges as they firm up. It's best to leave the eggs slightly undercooked.
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11. When the egg is set, turn off the heat. Spread the warmed 200g rice over the egg, leaving a small portion at the front empty. Spreading a generous 200g of rice densely will create a voluminous omelet rice.
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12. Fold the front edge of the egg over the rice.
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13. While holding the pan, use a spatula to slide the egg towards the back, allowing it to naturally cover the top portion.
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14. Hold the frying pan with your left hand, place a plate over the omelet, and gently flip the pan to plate the omelet.
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15. Use a paper towel to neatly shape the omelet on the plate.
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16. Reheat the prepared mushroom gravy and pour it over the finished omelet rice.
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17. Top with grated daikon radish as desired, and finally sprinkle with chopped green onions.
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