Recipe of Appetizing Authentic Sanuki-style Udon with Soft Poached Egg and Beef

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Authentic Sanuki-style Udon with Soft Poached Egg and Beef. This is one of my favourite food recipe, this time 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 Recipe. Sanuki Udon with a dash of our special dashi broth topper with our own Sanuki blend mild beef curry. Sanuki Udon is our dashi broth, topped with fried tofu slow cooked in a sweet soy broth and Sweet marinated beef and onions topped on steamed white rice with a soft-boiled egg and garnishes.

You can cook Authentic Sanuki-style Udon with Soft Poached Egg and Beef using 20 ingredients and 7 steps. Here is how you achieve that.

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

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

Last year I spent time in an area of Japan called Sanuki, a region known for these noodles.Sanuki udon noodles are neither too soft nor too chewy, and go through one's throat smoothly.One of our recommendations is Kamatama-Udon For people who don't care for raw eggs, we recommend Bukkake-udon, which is served either hot or cold.Add the dry udon directly to the broth and let it cook for a minute or two.

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….

The broth is simple with hints of anise and cinnamon and filled with soft udon noodles and crunchy vegetables.The egg is just the cherry.Homemade Udon (Sanuki Style): Udon is a glorious type of Japanese noodle – thick, chewy, and delicious in its simplicity.

When the noodles are just pliable, add the eggs and continue with the recipe.Takamatsu's Sanuki Udon noodles topped with a soft-boiled egg and bonito flakes. #soba Homemade Udon Noodles Recipe (Sanuki Udon with Chewy and Refreshing Texture)Cooking A delicious serving of soft Sanuki udon and flavorful dashi broth Leisurely enjoy Sanuki udon noodles.Beef udon is a Japanese comfort dish made of tender sliced beef seasoned and stir fried on top of warm udon noodle My favorite udon is the frozen Sanuki Udon.I meal-prepped it for the week by doubling the recipe, then just heating the broth and beef and adding frozen udon noodles every night.