Authentic Sanuki-style Udon with Soft Poached Egg and Beef

Authentic Sanuki-style Udon with Soft Poached Egg and Beef

I visited several udon eateries in Kagawa-ken to find the ultimate udon recipe. It's tasty and nutritious.

Ingredients: 4 servings

Sanuki-style udon noodles (frozen noodles are fine)
4 portions
For the beef topping:
A - Water
150 ml
A - Sugar
2 tablespoons
A - Soy sauce
1 and 1/2 tablespoons
A - Mirin
2 tablespoons
A - Sake
1 and 1/2 tablespoons
A - Thinly sliced beef
300-500 g
For the sauce:
B - Japanese dashi stock
400 ml
B - Soy sauce
6 tablespoons (90 ml)
B - Mirin
4 tablespoons (60 ml)
B- Sugar
2 tablespoons
B.- Salt
1/4 teaspoon
For the other toppings:
C - Tempura crumbs
as needed
C - Chopped green onion
as needed
C - Soft poached eggs
C - Grated ginger
to taste
C - Grated daikon radish
as needed (optional)


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...

Story Behind this Recipe

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.