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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how 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 unique. This will be really delicious.

Authentic Sanuki-style Udon with Soft Poached Egg and Beef is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Authentic Sanuki-style Udon with Soft Poached Egg and Beef is something which I’ve loved my whole life.

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

The ingredients needed to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef:
  1. Make ready 4 portions Sanuki-style udon noodles (frozen noodles are fine)
  2. Prepare For the beef topping:
  3. Prepare 150 ml A - Water
  4. Prepare 2 tbsp A - Sugar
  5. Take 1 and 1/2 tablespoons A - Soy sauce
  6. Get 2 tbsp A - Mirin
  7. Make ready 1 and 1/2 tablespoons A - Sake
  8. Get 500 grams A - Thinly sliced beef
  9. Get For the sauce:
  10. Get 400 ml B - Japanese dashi stock
  11. Take 6 tbsp B - Soy sauce
  12. Get 4 tbsp B - Mirin
  13. Take 2 tbsp B- Sugar
  14. Prepare 1/4 tsp B.- Salt
  15. Take For the other toppings:
  16. Prepare 1 C - Tempura crumbs
  17. Get 1 C - Chopped green onion
  18. Get 4 cup - Soft poached eggs
  19. Make ready 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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