Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, authentic sanuki-style udon with soft poached egg and beef. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Authentic Sanuki-style Udon with Soft Poached Egg and Beef is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Authentic Sanuki-style Udon with Soft Poached Egg and Beef is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to 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:
- Prepare 4 portions Sanuki-style udon noodles (frozen noodles are fine)
- Take For the beef topping:
- Get 150 ml A - Water
- Take 2 tbsp A - Sugar
- Get 1 and 1/2 tablespoons A - Soy sauce
- Make ready 2 tbsp A - Mirin
- Take 1 and 1/2 tablespoons A - Sake
- Take 500 grams A - Thinly sliced beef
- Make ready For the sauce:
- Make ready 400 ml B - Japanese dashi stock
- Make ready 6 tbsp B - Soy sauce
- Prepare 4 tbsp B - Mirin
- Get 2 tbsp B- Sugar
- Prepare 1/4 tsp B.- Salt
- Take For the other toppings:
- Get 1 C - Tempura crumbs
- Prepare 1 C - Chopped green onion
- Prepare 4 cup - Soft poached eggs
- Prepare 1 C - Grated ginger
- Make ready 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…
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