Authentic Sanuki Udon with Warm Egg and Beef (Niku Bukkake Udon)

Name: Authentic Sanuki Udon with Warm Egg and Beef (Niku Bukkake Udon)
Yield: Serves 4 servings
Ingredients: 4 packs Sanuki udon noodles (frozen is fine); 2/3 cup (150 ml) water (A); 2 tablespoons sugar (A); 2 tablespoons mirin (A); 1 1/2 tablespoons soy sauce (A); 1 1/2 tablespoons sake (A); 10.5 –17.5 oz (300–500 g) thinly sliced beef (A); 1 2/3 cups (400 ml) dashi broth (B); 6 tablespoons soy sauce (B); 4 tablespoons mirin (B); 2 tablespoons sugar (B); 1/4 teaspoon salt (B); Crispy tempura flakes (tenkasu), as needed (C); Chopped green onions, as needed (C); 4 soft-cooked eggs (onsen tamago) (C); Grated ginger, as needed (C); Grated daikon radish, as needed (C)

スイーツレッスン @cook_40213720

Featured in Thank You magazine! Over 400 people have tried this recipe—thank you all! I love Kagawa-style Niku Bukkake Udon so much that I created this recipe to share.
About this recipe:
I run the pastry shop Echelle in Moriguchi City, Osaka Prefecture. https://echelle.info/
https://www.cookpad.com

スイーツレッスン @cook_40213720

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Ingredients

Serves 4 servings

4 packsSanuki udon noodles (frozen is fine)
For the beef topping:
2/3 cup (150 ml)water (A)
2 tablespoonssugar (A)
2 tablespoonsmirin (A)
1 1/2 tablespoonssoy sauce (A)
1 1/2 tablespoonssake (A)
10.5–17.5 oz (300–500 g) thinly sliced beef (A)
For the bukkake broth:
1 2/3 cups (400 ml)dashi broth (B)
6 tablespoonssoy sauce (B)
4 tablespoonsmirin (B)
2 tablespoonssugar (B)
1/4 teaspoonsalt (B)
Toppings:
Crispy tempura flakes (tenkasu), as needed (C)
Chopped green onions, as needed (C)
4soft-cooked eggs (onsen tamago) (C)
Grated ginger, as needed (C)
Grated daikon radish, as needed (C)

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Steps

1

Add all A ingredients except the beef to a pot and bring to a boil. Add the beef and simmer until the color changes, then turn off the heat and set aside.
2

Add all B ingredients to a pot and bring to a gentle boil. Once it boils, turn off the heat.
3

Cook the udon noodles in boiling water according to package instructions. Place the cooked noodles in bowls and pour 1–2 ladles of the bukkake broth over them (adjust to taste).
4

Top with the cooked beef from step 1 and add your choice of C toppings. Enjoy!
5

Note: The saltiness and strength of soy sauce can vary by region. If you live east of Kansai, adjust the amount to your taste.
6

You can make dashi from scratch with dried sardines (iriko) for extra flavor, or use instant dashi granules for convenience.
7

Thank you for all your feedback! I read every comment. I developed this recipe so I could enjoy delicious Kagawa-style udon even in Osaka.

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スイーツレッスン @cook_40213720

Published in the US on July 28, 2025 14:01

浜野美佐子（旧　生いちご）製菓衛生師＆現役パティシエ＆スイーツ研究家（美味しい物を探求する事をモットーとしています）大阪府守口市の自宅でお菓子&パン教室と菓子工房を開いています。http://sweetskyoushitu.blog.fc2.com/http://ameblo.jp/nama-ichigo/https://www.instagram.com/misako.hamano

Keywords

Welsh Onion Sake Ginger Egg Beef Daikon Noodle Soy

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