Prepare the sushi rice according to the instructions on the packaging. Once cooked, cover it and keep it warm until serving.

Horizontally slice the chicken breasts to create four thin pieces. In a medium bowl, whisk together two of the eggs. In separate bowls, place the flour and panko breadcrumbs. Dredge each chicken piece in flour, dip it in the beaten egg, and then coat it thoroughly with the breadcrumbs, pressing firmly to adhere. Arrange the breaded chicken on a tray and chill for about 10 minutes to firm up.

In a jug, mix the red miso paste with 3/4 cup (180ml) of boiling water, stirring well until combined. Set this miso broth aside for later use.

For the cabbage salad, combine the sunflower oil, rice wine vinegar, and sesame oil in a medium bowl. Whisk these ingredients together and add the shredded cabbage, tossing to coat evenly. Set aside until ready to serve.

In a large frying pan, heat approximately 2 cm of sunflower oil over medium heat. Cook the chicken in batches for 5-6 minutes, turning once, until it reaches a golden brown color. Drain the fried chicken on paper towels and season lightly. Set aside.

In a clean, large frying pan, add half of the prepared miso broth along with half of the chopped green shallots and bring to a boil. Beat the remaining two eggs in a jug. Carefully place two of the fried chicken pieces in the pan and pour half of the beaten eggs over the chicken and broth. Increase the heat to medium-high, cover, and cook for about 3 minutes or until the eggs are just set. Using a wide fish slice, lift the chicken and egg mixture from the pan and slice each chicken piece into five even portions. Repeat this process with the remaining chicken, miso broth, shallots, and eggs.

In a small bowl, combine the remaining sunflower oil, rice wine vinegar, and sesame oil. Season to taste and mix through the cabbage salad.