Chicken: Dice 2 chicken breasts into bite sized pieces and add to a bowl with 3 tbs soy sauce, and 1 tsp crushed garlic. Mix well and marinate for 20 minutes. Coat each piece in cornflour, shaking off any excess. Preheat the oven to 200C fan bake and line a baking tray. Spread the chicken out in a single layer, drizzle with canola oil and bake for 20-25 minutes, flipping halfway, until golden and crispy.

Mushroom rice: Heat a generous drizzle of canola oil in a large oven safe pan to medium-high heat. Thinly slice 400g mushrooms and add to the pan with ½ tsp salt. Cook for 10 minutes, stirring occasionally until golden brown. Remove and set aside. In the same pan, thinly slice 1 onion and cook for 5-6 minutes until softened. Add 3 tsp crushed garlic and cook for 2 minutes. Add 1 ½ cups sushi rice and toss to coat. Pour in 2 ½ cups stock, 3 tbs soy sauce, and 1 tbs brown sugar. Stir and bring to a simmer. Cover and cook on the lowest heat for 20 minutes. Remove from heat and steam, still covered, for 5 minutes. Fluff with a fork, press flat and drizzle with a little oil. Grill on high for 6-8 minutes until crispy and golden on top.

Jammy eggs: Bring a small pot of water to a boil. Add 4 eggs and cook for 7 minutes. Transfer to a bowl of cold water, peel and slice in half.

Dressing: Add all dressing ingredients to a jar and shake well to combine.

Serve: Top crispy mushroom rice with karaage chicken, shredded cabbage, jammy eggs, spring onion, crispy shallots and sesame seeds. Drizzle with dressing.