Authentic Sanuki-style Udon with Soft Poached Egg and Beef

• 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...

noodles, water, sugar, a soy sauce, a mirin, a sake, sugar, salt, crumbs, green onion, eggs, ginger, radish

Taken from cookpad.com/us/recipes/153334-authentic-sanuki-style-udon-with-soft-poached-egg-and-beef (may not work)