Make the cured egg yolks by mixing the tamari and mirin together in a sealable container. Gently add the egg yolks, cover and place in the fridge for 4–6 hours

Place the cabbage in a bowl and drizzle over the rice vinegar, sesame oil and maple syrup. Stir to ensure the cabbage is completely coated and set aside to pickle while you prepare the rest of the dish

Place the brown rice into a large saucepan of boiling water set over a medium heat and cook for 25 minutes. Drain well, cover and set aside for 3 minutes

While the rice is cooking, make the donburi sauce by adding the soy sauce, mirin, maple syrup, ginger and garlic to a small bowl, stirring to combine

Pour the olive oil to a large frying pan set over a low heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent

Turn the heat up to medium and add the chicken pieces. Fry for 5 minutes, stirring regularly, then add the mushrooms. Fry for a further 3 minutes, or until the chicken and mushrooms are cooked

Add the donburi sauce to the pan and cook for a further 2 minutes, or until the sauce has thickened and reduced slightly

Divide the cooked rice & quinoa between four bowls, then add the chicken doburi, pickled cabbage and avocado. Using a spoon, carefully remove the cured egg yolks from the curing liquor and gently place on top of the rice

Garnish with chopped spring onions, micro herbs and a sprinkle of black sesame seeds and serve immediately