Slice the onions and cut the chicken into bite-sized pieces. Boil the macaroni in water with plenty of salt. Dissolve the soup stock cube in the boiling water.
Oil a large frying pan with olive oil and cook the chicken. Pour over the sake. When the chicken heats up, move it to the sides of the frying pan and add the onion to the centre.
Once the onion is heated, add the rice flour and stir fry. Pour in the soy milk and soup stock, and once the liquid has thickened, add in the seasoning marked with "A". Give it a taste-test!
When the macaroni has boiled, add it into the pan and allow the flavours to blend. After checking that the thickness and flavour are to your taste, transfer the mixture into some thinly oiled gratin dishes.
Sprinkle some pizza cheese and panko over the top and bake in a toaster oven to complete.
Story Behind this Recipe
I made a healthy version of macaroni gratin.
The ingredient amounts listed will yield enough gratin to fill dishes the same size as in the photo. If you have leftovers, you can freeze them. You just need to use enough nutmeg to give the gratin a subtle flavour.