Rinse the lily bulb to remove any sawdust. Start peeling off the petals, like removing garlic clove.
When you can't easily remove the petals from the bulb, make an incision on the bottom of the petal with a knife so petals will separate easily.
Using the knife, remove any brown blemishes. Rinse the petals under running water again to remove any leftover sawdust.
In a medium frying pan, add dashi, mirin, and sugar.
Add soy sauce and turn on the heat to medium. Once simmering, lower the heat to medium-low and add the lily bulb. Make sure the lily bulb petals are in a single layer.
Simmer the lily bulb in the broth until tender, but still crisp, about 3-4 minutes.
Beat the eggs in a bowl (I used the same measuring cup that I used for dashi).
While gently simmering (small bubbles around the edges), slowly pour the beaten egg over the lily bulb in circling motion starting from the center spiraling outward (don't pour in the same area). Place your cooking chopstick at the edge of the bowl/measuring cup, so the egg will drizzle down the chopstick in a thin stream.
Add the mizuna (or any green veggie) and cover with the lid. Let the egg settle for 20-25 seconds.
When the egg is set to your liking, remove the pan from the heat to prevent overcooking. Transfer the dish to a serving plate, or over steamed rice or noodle soup. Because of the broth, the egg should be easy to transfer. If some parts of the egg are stuck around the edges of the pan, loosen up with a spatula or by shaking the pan. Enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.