Shiitake and cabbage udon recipe

Ingredients

• 4 large eggs
• 1 tbsp grapeseed (or other neutral-flavoured) oil
• ½ brown onion, thinly sliced
• 200g shiitake mushrooms, sliced
• 400g green cabbage, thinly sliced
• 1 tbsp ginger, peeled and finely minced
• 60g unsalted butter
• 1 tsp sugar
• 100ml soy sauce
• 60ml mirin
• 2 tbsp gochujang (use 1 tbsp if you prefer it less spicy)
• ½ tsp sesame oil
• 400g wok-ready udon (or 200g dried udon, cooked according to packet instructions)