Hello, I’m Laura. Today, we’re going to make authentic sanuki-style udon with soft poached egg and beef recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. 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 well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are 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 have to 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 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)
- Take For the beef topping:
- Get 150 ml A - Water
- Prepare 2 tbsp A - Sugar
- Make ready 1 and 1/2 tablespoons A - Soy sauce
- Take 2 tbsp A - Mirin
- Make ready 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
- Get 2 tbsp B- Sugar
- Take 1/4 tsp B.- Salt
- Prepare For the other toppings:
- Make ready 1 C - Tempura cbs
- Make ready 1 C - Chopped green onion
- Take 4 cup - Soft poached eggs
- Take 1 C - Grated ginger
- Get 1 C - Grated daikon radish
Steps 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 distinctive dish authentic sanuki-style udon with soft poached egg and beef recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
