Authentic Sanuki-style Udon with Soft Poached Egg and Beef

Name: Authentic Sanuki-style Udon with Soft Poached Egg and Beef
Yield: 4 servings
Cuisine: American
Ingredients: 4 portions Sanuki-style udon noodles (frozen noodles are fine); 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; 400 ml B - Japanese dashi stock; 6 tbsp B - Soy sauce; 4 tbsp B - Mirin; 2 tbsp B- Sugar; 1/4 tsp B.- Salt; 1 C - Tempura crumbs; 1 C - Chopped green onion; 4 cup - Soft poached eggs; 1 C - Grated ginger; 1 C - Grated daikon radish

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

4 servings

4portions Sanuki-style udon noodles (frozen noodles are fine)
For the beef topping:
150 mlA - Water
2 tbspA - Sugar
1and 1/2 tablespoons A - Soy sauce
2 tbspA - Mirin
1and 1/2 tablespoons A - Sake
500 gramsA - Thinly sliced beef
For the sauce:
400 mlB - Japanese dashi stock
6 tbspB - Soy sauce
4 tbspB - Mirin
2 tbspB- Sugar
1/4 tspB.- Salt
For the other toppings:
1C - Tempura crumbs
1C - Chopped green onion
4 cup- Soft poached eggs
1C - Grated ginger
1C - Grated daikon radish

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Steps

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...