Step-by-Step Guide to Prepare Super Quick Homemade Authentic Sanuki-style Udon with Soft Poached Egg and Beef

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Authentic Sanuki-style Udon with Soft Poached Egg and Beef. One of my favorites. This time, I am going to make it a 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 have to first prepare a few ingredients. You can cook Authentic Sanuki-style Udon with Soft Poached Egg and Beef using 20 ingredients and 7 steps. Here is how you can achieve that.

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:

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

Instructions to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef

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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So that is going to wrap it up for this special food Easiest Way to Make Perfect Authentic Sanuki-style Udon with Soft Poached Egg and Beef. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!