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Before you jump to Authentic Sanuki-style Udon with Soft Poached Egg and Beef recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.
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We hope you got insight from reading it, now let’s go back to authentic sanuki-style udon with soft poached egg and beef recipe. To make authentic sanuki-style udon with soft poached egg and beef you need 20 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef:
- Get 4 portions Sanuki-style udon noodles (frozen noodles are fine)
- Provide For the beef topping:
- Get 150 ml A - Water
- Prepare 2 tbsp A - Sugar
- You need 1 and 1/2 tablespoons A - Soy sauce
- You need 2 tbsp A - Mirin
- Take 1 and 1/2 tablespoons A - Sake
- Prepare 500 grams A - Thinly sliced beef
- Use For the sauce:
- Provide 400 ml B - Japanese dashi stock
- You need 6 tbsp B - Soy sauce
- Provide 4 tbsp B - Mirin
- You need 2 tbsp B- Sugar
- Prepare 1/4 tsp B.- Salt
- Get For the other toppings:
- Get 1 C - Tempura crumbs
- Prepare 1 C - Chopped green onion
- Prepare 4 cup - Soft poached eggs
- Provide 1 C - Grated ginger
- Prepare 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…
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