本場讃岐の温玉肉ぶっかけうどん 
Authentic Sanuki Udon with Warm Egg and Beef (Niku Bukkake Udon)
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
Authentic Sanuki Udon with Warm Egg and Beef (Niku Bukkake Udon)
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
Cooking Instructions
- 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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