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Authentic Sanuki-style Udon With Soft Poached Egg And Beef Recipe

Authentic Sanuki-style Udon with Soft Poached Egg and Beef Recipe
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Serving : 4
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Prepare the ingredients before making Authentic Sanuki-style Udon with Soft Poached Egg and Beef in your home. Then, follow these steps below to serve Authentic Sanuki-style Udon with Soft Poached Egg and Beef for your family or friends.

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

  • 4 portions Sanuki-style udon noodles (frozen noodles are fine)
  • For the beef topping:
  • 150 ml A - Water
  • 2 tbsp A - Sugar
  • 1 and 1/2 tablespoons A - Soy sauce
  • 2 tbsp A - Mirin
  • 1 and 1/2 tablespoons A - Sake
  • 500 grams A - Thinly sliced beef
  • For the sauce:
  • 400 ml B - Japanese dashi stock
  • 6 tbsp B - Soy sauce
  • 4 tbsp B - Mirin
  • 2 tbsp B- Sugar
  • 1/4 tsp B.- Salt
  • For the other toppings:
  • 1 C - Tempura crumbs
  • 1 C - Chopped green onion
  • 4 cup - Soft poached eggs
  • 1 C - Grated ginger
  • 1 C - Grated daikon radish

How to Make Authentic Sanuki-style Udon with Soft Poached Egg and Beef

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef in your home by yourself.

    Step 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.
  • Step 2
  • In a separate sauce pan, bring 'B' ingredients to a boil. Turn the heat off.
  • Step 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.
  • Step 4
  • Place the beef and 'C' toppings on top to your liking and serve.
  • Step 5
  • Everyone has their own preferences of saltiness. If you follow my recipe exactly, you may find the sauce too salty.
  • Step 6
  • You could also use iriko dried sardines to make an authentic stock, or use dashi powder if you don't want to bother.
  • Step 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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