Brown butter miso udon with crisp mushrooms & fried egg

Preheat the oven to 200ºC, gas mark 6. Thinly shred the mushrooms, spread out over a large baking tray and drizzle with the sesame oil. Roast for 20 minutes until crisp.

Melt the butter in a wok over a medium heat and let it bubble for about 5 minutes, until it starts to turn golden brown and smells nutty. Add the shallots and garlic, reduce the heat and soften for 2 minutes.

Meanwhile, bring a saucepan of water to the boil and cook the udon for 2 minutes until piping hot throughout. Reserve a little of the cooking water before draining.

Heat the vegetable oil in a frying pan, then add the eggs and fry to your liking. Meanwhile, tip the salad onions into the hot shallot butter, sizzle for 1 minute, then whisk in the miso and 3 tbsp reserved water from the udon to emulsify the sauce. Mix in the drained udon, spoon onto plates and top with the mushrooms. Finely grate over a little lemon zest, then top with the egg and sesame seeds.