Easy Authentic Sanuki-style Udon with Soft Poached Egg and Beef Recipes

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

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Authentic Sanuki-style Udon with Soft Poached Egg and Beef You can cook Authentic Sanuki-style Udon with Soft Poached Egg and Beef using 20 ingredients and 7 steps.

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

  1. You need 4 of portions Sanuki-style udon noodles (frozen noodles are fine).
  2. You need of For the beef topping:.
  3. Prepare 150 ml of A - Water.
  4. You need 2 tbsp of A - Sugar.
  5. You need 1 of and 1/2 tablespoons A - Soy sauce.
  6. You need 2 tbsp of A - Mirin.
  7. You need 1 of and 1/2 tablespoons A - Sake.
  8. Prepare 500 grams of A - Thinly sliced beef.
  9. You need of For the sauce:.
  10. You need 400 ml of B - Japanese dashi stock.
  11. You need 6 tbsp of B - Soy sauce.
  12. You need 4 tbsp of B - Mirin.
  13. You need 2 tbsp of B- Sugar.
  14. You need 1/4 tsp of B.- Salt.
  15. You need of For the other toppings:.
  16. Prepare 1 of C - Tempura crumbs.
  17. You need 1 of C - Chopped green onion.
  18. You need 4 cup of - Soft poached eggs.
  19. You need 1 of C - Grated ginger.
  20. You need 1 of C - Grated daikon radish.

Authentic Sanuki-style Udon with Soft Poached Egg and Beef instructions

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