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Mix sauce ingredients and set aside.
Shred king oyster mushrooms by hand into thin strips about ⅓” thick.
Heat skillet over medium-high heat. Drizzle oil and sauté shredded mushrooms in batches so as not to overcrowd.
Once edges are nice and brown, set aside.
Drizzle more oil into the skillet and sauté the onions. Add the tablespoon of sugar and sauté until onions are softened and taken on some colour, about 3-5 minutes.
Add back mushrooms. Pour the sauce into the pan. Lower heat to simmer 3-5 minutes.
Meanwhile, whisk eggs in a small bowl. After the mushroom-onion mixture has simmered, drizzle egg slowly into it all over.
Cover and cook on medium-low until egg is just set but still wobbly.
Serve over rice with chopped scallions and shichimi togarashi.