Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, authentic sanuki-style udon with soft poached egg and beef. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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. 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 is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Authentic Sanuki-style Udon with Soft Poached Egg and Beef is something that I have loved my whole life. They are nice and they look fantastic.
To begin 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.
The ingredients needed to make Authentic Sanuki-style Udon with Soft Poached Egg and Beef:
- Take 4 portions Sanuki-style udon noodles (frozen noodles are fine)
- Prepare For the beef topping:
- Get 150 ml A - Water
- Prepare 2 tbsp A - Sugar
- Take 1 and 1/2 tablespoons A - Soy sauce
- Prepare 2 tbsp A - Mirin
- Make ready 1 and 1/2 tablespoons A - Sake
- Get 500 grams A - Thinly sliced beef
- Prepare For the sauce:
- Take 400 ml B - Japanese dashi stock
- Take 6 tbsp B - Soy sauce
- Prepare 4 tbsp B - Mirin
- Get 2 tbsp B- Sugar
- Prepare 1/4 tsp B.- Salt
- Get For the other toppings:
- Get 1 C - Tempura crumbs
- Prepare 1 C - Chopped green onion
- Get 4 cup - Soft poached eggs
- Prepare 1 C - Grated ginger
- Take 1 C - Grated daikon radish
Last year I spent time in an area of Japan called Sanuki, a region known for these noodles. So sanuki udon made by manufactoring process of japanese style like above is recognized as the best product. The top countries of suppliers are Japan, South Korea, and China, from which the percentage of. Sanuki udon noodles are neither too soft nor too chewy, and go through one's throat smoothly.
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…
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. This Udon dish is served with fish broth with soy. We are making delicious homemade Sanuki Udon noodles, which is known for its unique chewing texture. Enjoy the chewy but pleasant and Pick a single string of udon noodle with chopsticks, immerse it in cold water and see if it has the texture you like. Take the pot to the sink, strain and rinse.
So that is going to wrap it up with this special food authentic sanuki-style udon with soft poached egg and beef recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
