Steps to Prepare Favorite Authentic Sanuki-style Udon with Soft Poached Egg and Beef
Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, Recipe of Any-night-of-the-week Authentic Sanuki-style Udon with Soft Poached Egg and Beef. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Authentic Sanuki-style Udon with Soft Poached Egg and Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Authentic Sanuki-style Udon with Soft Poached Egg and Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Authentic Sanuki-style Udon with Soft Poached Egg and Beef using 20 ingredients and 7 steps. Here is how you cook it.
Every time I visit to Kagawa Prefecture, I eat 'Udon with Soft Poached Egg and Beef'. I created my own recipe so that I could make it easily at home.
If you want to make iriko dashi stock, use 40 g iriko (after heads and guts are removed) and 400 ml water. Simmer for about 15 minutes and you will have an authentic iriko dashi stock.
In summer, chill everything to make a chilled udon bowl. Refresh the udon noodles in ice water after they have finished boiling.
In winter, heat everything and serve it warm. Recipe by Namaichigo
Ingredients and spices that need to be Prepare to make 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
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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