Hey everyone, hope you’re having an incredible day today. 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. For mine, I will make it a little bit unique. This is gonna smell and look 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 is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Authentic Sanuki-style Udon with Soft Poached Egg and Beef is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have authentic sanuki-style udon with soft poached egg and beef using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef:
- Take 4 portions Sanuki-style udon noodles (frozen noodles are fine)
- Get For the beef topping:
- Make ready 150 ml A - Water
- Take 2 tbsp A - Sugar
- Make ready 1 and 1/2 tablespoons A - Soy sauce
- Prepare 2 tbsp A - Mirin
- Make ready 1 and 1/2 tablespoons A - Sake
- Get 500 grams A - Thinly sliced beef
- Make ready For the sauce:
- Get 400 ml B - Japanese dashi stock
- Make ready 6 tbsp B - Soy sauce
- Take 4 tbsp B - Mirin
- Prepare 2 tbsp B- Sugar
- Take 1/4 tsp B.- Salt
- Take For the other toppings:
- Make ready 1 C - Tempura crumbs
- Prepare 1 C - Chopped green onion
- Take 4 cup - Soft poached eggs
- Make ready 1 C - Grated ginger
- Take 1 C - Grated daikon radish
Instructions to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef:
- 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.
- In a separate sauce pan, bring 'B' ingredients to a boil. Turn the heat off.
- 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.
- Place the beef and 'C' toppings on top to your liking and serve.
- Everyone has their own preferences of saltiness. If you follow my recipe exactly, you may find the sauce too salty.
- You could also use iriko dried sardines to make an authentic stock, or use dashi powder if you don't want to bother.
- 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…
So that’s going to wrap it up with this special food authentic sanuki-style udon with soft poached egg and beef recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
