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1. In a large mixing bowl, soak the mushrooms in 2 cups of cold water for 30 minutes. Then cut off and discard the stems and slice the mushrooms into ½-inch-wide strips.
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2. Place them in a small saucepan with 1 cup of their soaking liquid, 2 tablespoons of the sugar, and the soy sauce. Stir thoroughly and bring to a boil over high heat.
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3. Then remove the mushrooms and continue to boil the liquid until it has reduced to ¼ cup. Replace the mushrooms in the liquid, and cool to room temperature.
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4. Soak the kanpyo in cold water to cover for about 30 minutes, or until very soft. Bring to a boil over high heat, boil 3 minutes and drain.
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5. In another small pan, combine the kanpyo, niban dashi, 2 tablespoons of the sugar and 1 teaspoon salt, and bring to a boil. Reduce the heat to moderate and cook uncovered until almost all the liquid evaporates. Be careful not to let it burn.
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6. In a small mixing bowl, beat 2 eggs with 1/8 teaspoon of salt and sprinkle lightly with MSG. With a pastry brush, lightly coat the bottom and sides of a heavy 10- to 12-inch skillet with vegetable oil.
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7. Heat the pan over moderate heat until a drop of water flicked onto its surface instantly evaporates. Pour in the eggs and tip the pan back and forth to spread them evenly. Cook for a few seconds, or until the omelet is firm but still moist.
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8. Then tilt the pan above the heat. With chopsticks or a fork, roll the omelet into a compact cylinder and flip it onto the edge of a bamboo mat.
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9. Roll the omelet in the mat with one or two turns, and squeeze gently to make the roll firmer. Let it rest in the mat for 5 minutes, then unroll the omelet and cut it lengthwise into 6 narrow strips.
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10. Pass the sheets of nori over a flame, on one side only, to intensify their color and flavor. Place a sheet of nori on a bamboo mat or heavy cloth napkin. Divide the sushi rice into 6 portions and spread one portion over most of the nori sheet, leaving a 2-inch edge of the nori exposed.
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11. Place the kanpyo strips in a row across the middle of the rice, and lay a row of mushrooms, watercress and a strip of egg along both sides. Roll the mixture up in the mat following the procedure described above.
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12. Let the makizushi rest 5 minutes, then unroll it and cut it into 1-to 1½-inch rounds. Assemble, roll and cut the remaining ingredients similarly.
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13. Serve the makizushi, garnished with slices of pickled ginger, as cocktail accompaniments, a first course, or as a main luncheon course.
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