Method

• 1.
  Cook the sushi rice according to packet instructions. Set aside, covered, and keep warm until ready to serve.
• 2.
  Slice the chicken breasts in half horizontally to create 4 thin pieces. Whisk 2 of the eggs in a medium bowl, and place flour and panko breadcrumbs in 2 separate bowls. Dust each piece of chicken in flour, dip in the whisked egg, then cover in breadcrumbs, pressing to coat the chicken completely. Place on a tray and chill for 10 minutes to firm.
• 3.
  Meanwhile, combine miso paste with 3/4 cup (180ml) of boiling water in a jug, stir, and set aside.
• 4.
  For the cabbage salad, place sunflower oil, rice wine vinegar and sesame oil in a medium bowl and whisk to combine. Add cabbage, toss to coat and set aside until ready to serve.
• 5.
  Heat 2cm of sunflower oil in a large frypan over medium heat. Working in batches, fry chicken for 5-6 minutes, turning once, until golden. Drain on paper towel and season. Set aside.
• 6.
  Add half the miso broth and half the whites of the long green shallot to a clean, large frypan and bring to a boil. Beat the remaining 2 eggs together in a jug. Place two of the chicken pieces in the pan and carefully pour over half the beaten egg on and around chicken. Turn up the heat to medium-high, cover and cook for 3 minutes or until egg is just set. Using a wide fish slice, scoop up chicken katsu and some of the egg and remove from pan and chop each piece into 5 even slices. Repeat with remaining chicken, miso, shallot and egg.
• 7.
  Meanwhile, combine 1 tbs sunflower oil, rice wine vinegar and sesame oil in a small bowl. Season, then toss through cabbage.
• 8.
  Divide warm rice among serving bowls and top with 5 slices of chicken and some cabbage. Scatter over shredded long green shallot, nori and sesame seeds, to serve.