STEAK

Ingredient Qty. Recipe Unit Cost Procedure

Beef (Rib Roast) / Sirloin 200g 40
Salt
Pepper
SAUCE
Soy Sauce 5g 0.19
Garlic butter 10g
*Butter 10g 1.8
*Garlic Paste 3g 1.5
Dry Parsley
GARNISH
Corn 1 Spoon 0.75
Fries 3–4 sticks
Cherry Tomato (½ Cut) 1 0.5

Total Cost
Menu Selling Price
Profit
Food Cost
 100 % BEEF HAMBURGER STEAK
Ingredient Qty. Recipe Unit Cost Procedure
①
Minced Beef Makes 1kg 65.00
Ice 10 pcs 90g 26.00/order
150g / order
②
Bread Crumbs (dry) 80g
Onion 160g
Butter 30g 5.4
Egg 2 pcs. 14.16
Salt 12g 0.6
Black Pepper ½ tsp.
Nutmeg ½ tsp.
Milk 3–4 sticks
Cherry Tomato (½ Cut) 200cc
Ice 6g
GARNISH SALAD
Cucumber
Cherry Tomato
Mayonnaise/ Salad Dressing

Rice 200g 10

Total Cost
Menu Selling Price
Profit
Food Cost
 BEEF SAUTE
Ingredient Qty. Recipe Unit Cost Procedure
Beef 100g 20
Vegetable Cuts 200g 20
SAUCE
Salt ½ pinch 0.27
Pepper ½ pinch
SAUCE (Good for 6 Servings)
Sakuyaki Sauce 180cc
Garlic Paste 5g
Doubanjiang 3g
Tenmenjiang 5g
GARNISH
Green Onion
Half boiled egg 3.6
Shredded Chili Pepper

Potato Starch 1tsp 4.5

Total Cost
Menu Selling Price
Profit
Food Cost
 UDON CHICKEN
Ingredient Qty. Recipe Unit Cost Procedure
①
Udon 100g
Chicken Leg Meat 27 slices 300g 43
Green Onion (Toppings) 150g
*Chicken Leg Meat 100g 9 slices per serving
*Green Onion 50 per Serving
② UDON SOUP
Water 600cc
*Water 200cc per serving
Hondashi, bouillon kelp 2g
Soup Stock (Chinese Seasoning) 15g
Salt 3g 0.15
Ajinomoto 1.5g 0.26
Sugar 2g 0.12
Soy Sauce 5g 0.18
Sesame Oil 5g 1.325
Potato Starch 3g
Water 6g

Egg
Green Onion a bit
Yuzu Paste a bit

Total Cost
Menu Selling Price
Profit
Food Cost
 STEWED FISH
Ingredient Qty. Recipe Unit Cost Procedure
Fish whole 400
4slices 112.5
SOUP
Broth 400cc
Soy Sauce 100cc 3.7
Sweet Sake 100cc
Sugar 12- 15g 0.90
Hondashi 5g
GARNISH
Pickles
Ginger

Total Cost
Menu Selling Price
Profit
Food Cost
 SHRIMP MAYO
Ingredient Qty. Recipe Unit Cost Procedure
Tiger Prawn 7-8pcs
Salt ½ pinch 0.27
Pepper
Sesame Oil 1tsp
Egg Relish 1/2
Potato Starch 3tbs
①
Mayonnaise 1 cup 200cm
Ketchup 20g 2.4
Condensed Milk 14g 2.5
Gin 1tbs
Milk 3tbs (20g) 2.0
GARNISH
Mixed Salad
Fried Spring Roll
Parsley

Total Cost
Menu Selling Price
Profit
Food Cost
 ROASTED CHICKEN LEG
Ingredient Qty. Recipe Unit Cost Procedure
Chicken Leg 2pcs.
Salt 2 pinch 1.08
Black Pepper 2 pinch
SAUCE
Soy Sauce 30g 1.12
Sake 30g
Maple / Honey 10g 10
Rosemary 3g
Garlic
GARNISH
Olive Oil 20g 90.6
Cherry Tomato
Lemon
Parsley

Total Cost
Menu Selling Price
Profit
Food Cost
 SPAM AVOCADO BOWL
Ingredient Qty. Recipe Unit Cost Procedure
Avocado 100g 6
Spam Cut into 6 60g
Black Pepper ½ pinch 0.3
Teriyaki Sauce 30 – 35 cc
Rice 200g 10
GARNISH
Dried Seaweed (Nori)
Slow Boiled Egg
Sprout
Cherry Tomato
Teriyaki Sauce
Mayonnaise

Total Cost
Menu Selling Price
Profit
Food Cost
 JAPANESE ALJILLO
Ingredient Qty. Recipe Unit Cost Procedure
① 300g
Oyster
Shrimp
Octopus/ Squid
③
Garlic 5g 1
Yuzu Paste 10g
Soy Sauce 10g 0.37

Olive Oil 20cc – 30cc

Salt 1 pinch
Ajinomoto 1 pinch
TOPPING
Green Onion
Bread Slice 4mm x 6cuts

Total Cost
Menu Selling Price
Profit
Food Cost
 FOUR COULORED JAPANESE MEAT LOAF
Ingredient Qty. Recipe Unit Cost Procedure
Minced Chicken 100g 75
Onion 200g 22.5
Salt 0.25
Sugar 5g 6
Mayonnaise 10g 0.37
Potato Starch 10g 0.74
*12pcs (50g per piece) *4pcs. Per serving
MEATLOAF FLAVORS
Plain 1g/pc 50g
Yukari (Plum Topping 1g/pc 50g
Curry (Gram Masala) 1g/pc 50g
Teriyaki Sauce 1g/pc 50g
TOPPINGS
Green Onion
GARNISH
Salad
Half Boiled Egg 3.5

Total Cost
Menu Selling Price
Profit
Food Cost
 TERIYAKI BOWL
Ingredient Qty. Recipe Unit Cost Procedure
Chicken Meat (Sliced) 5pcs 150g 21.7
Flour 10g
Sake 20cc
Rice 200g 100

Sweet Sake 360cc

Soy Sauce 180cc
Sugar 30g 1.8
*Good for 11 serving (50cc per serving)
GARNISH
Dried Seaweed
Mix Salad
Green Onion
Slow Boiled Egg
Mayonnaise
Shredded chili

Total Cost
Menu Selling Price
Profit
Food Cost
 MINCED KATSU LUNCH PLATTER
Ingredient Qty. Recipe Unit Cost Procedure
Minced Pork 90g 18.00
Salt 200g
Pepper
Ajinomoto 5g
Sauce 10g
Ice 5g
Cabbage 60g 4.21
②
Beef Burger 300g
Flour 10g
Cabbage 10g 0.7
Bread Crumbs
Rice 200g 10
GARNISH
Cabbage
Cherry Tomato
Soup
Sliced Cucumber
Sauce
Mayonnaise Dressing

Total Cost
Menu Selling Price
Profit
Food Cost
 TOKYO PASTA
Ingredient Qty. Recipe Unit Cost Procedure
①
Pasta 100g 10
Tuna Canned ½ can 40 – 50 g
Onion 1/8 35g 3
Shimenji Mushroom 15g
Enoki Mushroom 15g
Shiitake Mushroom 15g
Garlic ½ pc 2g
Hondashi 1pinch
Pasta Soup(used from boiling) 50cc
Olive Oil 10g 46
Butter 10g 1.8
Soy Sauce 5g 0.18
Sal a bit
Ajinomoto a bit
GARNISH
Corn
Nori
Radish Sprout
Shredded Chili

Total Cost
Menu Selling Price
Profit
Food Cost
 TUNA AVOCADO CREAMY SOMEN NOODLES
Ingredient Qty. Recipe Unit Cost Procedure
①
Somen Noodles 100g
②
Avocado 1/2 70g 4.22
Tuna 1can 80g
Cream Cheese 15g
Milk 60cc
Lemon Juice 5g
Salt 1pinch
Ajinomoto ½ pinch

Total Cost
Menu Selling Price
Profit
Food Cost
 GINGER FRIED PORK BOWL
Ingredient Qty. Recipe Unit Cost Procedure
Pork (thinly sliced) 100 – 120g 24.00
Salt 200g
Pepper
Sliced onion (5mm cut) 5g
Rice 200g 10.00
SAUCE
Noodle Soup 100cc
Sake 50cc
Sweet Sake 20cc
Grated Ginger 15g 1.35
Grated Garlic ½ tsp 2g
Potato Starch 5g
*Good for 4 servings (50cc per serving)
GARNISH
Cabbage
Green Onion
Mayonnaise
Shredded Chili
Cherry Tomato

Total Cost
Menu Selling Price
Profit
Food Cost
 SIZZLING NAPOLITAN PASTA
Ingredient Qty. Recipe Unit Cost Procedure
Pasta 1serving 100g 10
①
Ketchup 300g 17.6
Milk 150cc
Consome 75g
Salt 3g 0.15
Black Pepper 1pinch
*For 6 Serving (90cc per serving)
②
Onion Brown 1/4 50g
Green Pepper (3mm) 1 5g
Porch (Luncheon Meat) 5cm 30g
Butter 10g 1.8

Dry Parsley

Total Cost
Menu Selling Price
Profit
Food Cost
 BUTTERED CHICKEN CURRY
Ingredient Qty. Recipe Unit Cost Procedure
①
Chicken Leg Meat (Cut into 12 pcs) 600g 60.24
Yogurt 100g
Grated Garlic 5g 1
Grated Ginger 5g 0.45
*chicken = 150g per serving = (50g x 3pcs)
②
Butter 50g 22.5
Curry Powder 3g
Sliced Tomato in Can 400g
③
Whipping Cream
Ketchup
Consommé (1block) 5g
Water 100cc
④
Salt 2pinch 1.3
Sugar 10g 0.6
Garam Masala
Chili Pepper
*Curry Soup = 180cc per serving
Butter 5g 2.25
SIDES
Rice 200g 10
Curry 180c
Whipping Cream 5g
Dry Parsley a bit
Mix Salad
Soup

Total Cost
Menu Selling Price
Profit
Food Cost
 FRIED CHICKEN
Ingredient Qty. Recipe Unit Cost Procedure
Chicken Wings 4pcs 200-250g
①MARINATE
Noodle Soup 100cc
Orange Juice 100% pure 100cc 0.85
Milk 50cc 5
Flour 50g 2.25
FRY
Flour 50g 2.25
Black Pepper 4g
Garlic Powder 5g
Japanese Pepper (Sansho) 1g
Salt 1g 0.05
Ajinomoto 0.5g 0.08
GARNISH
Lemon
Parsley
Maple Syrup

Total Cost
Menu Selling Price
Profit
Food Cost
 ORIGINAL SAUCE
Ingredient Qty. Recipe Unit Cost Procedure
① DEMIGLAZE SAUCE
Demiglace 1can 290g
Ketchup 5g
Butter 50g
Sugar 5g
Salt 4g
Onion a bit
Salt a bit
Pepper a bit
② JAPANESE PONZU SAUCE
Ponzu Sauce 10g
Grated Radish 20g
Green Onion 1tbs
③ TERIYAKI SAUCE
Soy Sauce 90cc
Sweet Sake (Mirin) 90cc
Sake 90cc
Sugar 50g
Hondashi 10g

Total Cost
Menu Selling Price
Profit
Food Cost
 BONITO AND KELP STOCK
Ingredient Qty. Recipe Unit Cost Procedure
Water 2L
Kelp 15g
Dried Bonito (Shaved) 35g
Soy Sauce 5g
Garlic butter 10g
*Butter 10g
*Garlic Paste 3g
Corn 1 Spoon
Fries 3–4 sticks
Cherry Tomato (½ Cut) 1

Total Cost
Menu Selling Price
Profit
Food Cost