FOR THE MISO MIXTURE

• ½ cup red miso
  
• 3 tbsp sugar
  
• ⅓ cup light Japanese soy sauce
  
• ½ cup mirin
  
• 1 cup sake

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1. For the miso mixture, whisk the miso in a bowl with the sugar, soy and mirin, then slowly whisk in 1 cup of sake until well combined.

2. In a sauté pan large enough to hold all the ingredients, heat the olive oil over medium-high heat, add the chicken and brown for about 3 minutes. Add the onion and shallot and cook for a further minute. Add the other cup of sake, bring to the boil and boil for 1 minute, then add the miso mixture and bring back to the boil.

3. Add the cabbage and simmer gently for about 10 minutes, then add the mushroom and cook for
2 minutes.

4. Drain the tofu, cut the block in thirds down the length and across into quarters. Carefully fold the tofu through the chicken mixture and remove pan from the heat, leaving to rest for 2 minutes to heat the tofu through.

5. Spoon the chicken and tofu into a serving dish, and sprinkle with coriander and togarashi to taste. Serve immediately.

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