Easy Cooking Recipe Authentic Sanukistyle Udon with Soft Poached Egg and Beef Practical Delicious

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Hi every body, now you get present recipe Authentic Sanuki-style Udon with Soft Poached Egg and Beef with 20 ingredients and 7 steps. Next this is how to make it, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 20 ingredients and 7 stages of easy cooking Authentic Sanuki-style Udon with Soft Poached Egg and Beef.

Ingredients for Authentic Sanuki-style Udon with Soft Poached Egg and Beef #

1. Prepare 4 : portions Sanuki-style udon noodles (frozen noodles are fine).

2. Prepare : For the beef topping:.

3. Needed 150 ml : A - Water.

4. Needed 2 tbsp : A - Sugar.

5. Prepare 1 : and 1/2 tablespoons A - Soy sauce.

6. Needed 2 tbsp : A - Mirin.

7. Needed 1 : and 1/2 tablespoons A - Sake.

8. Prepare 500 grams : A - Thinly sliced beef.

9. Prepare : For the sauce:.

10. Needed 400 ml : B - Japanese dashi stock.

11. Needed 6 tbsp : B - Soy sauce.

12. Prepare 4 tbsp : B - Mirin.

13. Needed 2 tbsp : B- Sugar.

14. Prepare 1/4 tsp : B.- Salt.

15. Prepare : For the other toppings:.

16. Needed 1 : C - Tempura crumbs.

17. Prepare 1 : C - Chopped green onion.

18. Prepare 4 cup : - Soft poached eggs.

19. Needed 1 : C - Grated ginger.

20. Prepare 1 : C - Grated daikon radish.

If all main ingredients Authentic Sanuki-style Udon with Soft Poached Egg and Beef it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages Cooking 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….

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