Authentic Sanuki-style Udon with Soft Poached Egg a

Name: Authentic Sanuki-style Udon with Soft Poached Egg and Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put all 'A' ingredients except the beef in a sauce pan and bring to a boil.
2
Add the beef and cook until the colour changes.
3
Turn the heat off.
4
In a separate sauce pan, bring 'B' ingredients to a boil.
5
Turn the heat off.
6
Put the udon noodles into separate pot of boiling water and cook.
7
Transfer one portion of each into individual serving dishes.
8
Pour 2 ladles each the 'B' sauce over each dish.
9
Place the beef and 'C' toppings on top to your liking and serve.
10
Everyone has their own preferences of saltiness.
11
If you follow my recipe exactly, you may find the sauce too salty.
12
You could also use iriko dried sardines to make an authentic stock, or use dashi powder if you don't want to bother.
13
I changed the amount of beef stewing sauce to 1/2 on May 30, 2012.
14
It was too much and I didn't want any waste...

1188

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Authentic Sanuki-style Udon with Soft Poached Egg and Beef falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Authentic Sanuki-style Udon with Soft Poached Egg and Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions