Authentic Sanuki-style Udon with Soft Poached Egg and Beef
Authentic Sanuki-style Udon with Soft Poached Egg and Beef

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, authentic sanuki-style udon with soft poached egg and beef. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Authentic Sanuki-style Udon with Soft Poached Egg and Beef is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Authentic Sanuki-style Udon with Soft Poached Egg and Beef is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook authentic sanuki-style udon with soft poached egg and beef using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef:
  1. Prepare 4 portions Sanuki-style udon noodles (frozen noodles are fine)
  2. Take For the beef topping:
  3. Take 150 ml A - Water
  4. Take 2 tbsp A - Sugar
  5. Prepare 1 and 1/2 tablespoons A - Soy sauce
  6. Make ready 2 tbsp A - Mirin
  7. Take 1 and 1/2 tablespoons A - Sake
  8. Get 500 grams A - Thinly sliced beef
  9. Get For the sauce:
  10. Prepare 400 ml B - Japanese dashi stock
  11. Get 6 tbsp B - Soy sauce
  12. Take 4 tbsp B - Mirin
  13. Get 2 tbsp B- Sugar
  14. Prepare 1/4 tsp B.- Salt
  15. Prepare For the other toppings:
  16. Make ready 1 C - Tempura crumbs
  17. Take 1 C - Chopped green onion
  18. Take 4 cup - Soft poached eggs
  19. Take 1 C - Grated ginger
  20. Take 1 C - Grated daikon radish
Steps to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef:
  1. Put all 'A' ingredients except the beef in a sauce pan and bring to a boil. Add the beef and cook until the colour changes. Turn the heat off.
  2. In a separate sauce pan, bring 'B' ingredients to a boil. Turn the heat off.
  3. Put the udon noodles into separate pot of boiling water and cook. Transfer one portion of each into individual serving dishes. Pour 2 ladles each the 'B' sauce over each dish.
  4. Place the beef and 'C' toppings on top to your liking and serve.
  5. Everyone has their own preferences of saltiness. If you follow my recipe exactly, you may find the sauce too salty.
  6. You could also use iriko dried sardines to make an authentic stock, or use dashi powder if you don't want to bother.
  7. I changed the amount of beef stewing sauce to 1/2 on May 30, 2012. It was too much and I didn't want any waste…

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