Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, 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.

Authentic Sanuki-style Udon with Soft Poached Egg and Beef is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Authentic Sanuki-style Udon with Soft Poached Egg and Beef is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef:

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

Steps 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…

So that is going to wrap this up with this exceptional food authentic sanuki-style udon with soft poached egg and beef recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!