Umami Miso Butter Udon

For the cured yolks: pour the soy and mirin into a small container, then finely grate the ginger in. Stir, then gently place the egg yolks in. If the soy mixture doesn’t cover the yolks, gently place a kitchen paper towel over, letting the towel absorb some of the marinating liquid. Close the container and place in the fridge for a minimum of 4 hours or up to overnight. The longer you let them marinate, the firmer they will be. If you're in a rush, you can make this dish without the cured yolks.

Place a saucepan full of water to a boil over a medium-high heat. Thinly slice the spring onions and set aside for garnish.

Add the guanciale to a frying pan and set it over a medium heat. Cook for 5-7 mins until golden then turn the heat down to low, add the butter and leave to melt.

Meanwhile, stir the miso with a splash of water until it’s thinned out and a drizzle-able consistency.

Cook the udon in the boiling water following packet instructions. Reserve a cup of udon cooking water, and drain and rinse the udon under cold running water.

Transfer the udon to the pan with the cooked guanciale and turn the heat up to medium-high. Add a splash of the noodle water and the miso mixture and toss to combine until glossy and hot. Remove from the heat and toss the Parmesan through until thickened. If it’s too thick, add another splash of water. Taste and adjust with salt and pepper, if needed.

Drain the cured egg yolks. Share the udon between bowls, spooning over the miso butter sauce. Top with a cured yolk and the sliced spring onion.