Hello, I am Kate. Today, we’re going to make authentic sanuki-style udon with soft poached egg and beef recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Authentic Sanuki-style Udon with Soft Poached Egg and Beef Recipe
Authentic Sanuki-style Udon with Soft Poached Egg and Beef is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. 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 wonderful.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef:
- Prepare 4 portions Sanuki-style udon noodles (frozen noodles are fine)
- Take For the beef topping:
- Get 150 ml A - Water
- Prepare 2 tbsp A - Sugar
- Take 1 and 1/2 tablespoons A - Soy sauce
- Make ready 2 tbsp A - Mirin
- Get 1 and 1/2 tablespoons A -
- Prepare 500 grams A - Thinly sliced beef
- Take For the sauce:
- Prepare 400 ml B - Japanese dashi stock
- Get 6 tbsp B - Soy sauce
- Get 4 tbsp B - Mirin
- Prepare 2 tbsp B- Sugar
- Get 1/4 tsp B.- Salt
- Make ready For the other toppings:
- Make ready 1 C - Tempura cbs
- Take 1 C - Chopped green onion
- Make ready 4 cup - Soft poached eggs
- Take 1 C - Grated ginger
- Make ready 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 for this exceptional dish authentic sanuki-style udon with soft poached egg and beef recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
