Steak and creamy pepper
v1CurrentComponent
Yield
~60 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
soy sauce | 20 | g | ¥14 | — | |
Bouillon | 25 | g | ¥125 | — | |
garlic powder | 15 | g | ¥90 | — | |
Onion powder | 100 | g | ¥160 | — | |
COLFLO67 | 150 | g | ¥135 | — | |
brandy | 500 | ml | ¥650 | — | |
water | 500 | ml | ¥0 | — | |
CG Chuck | 8 | kg | ¥14,800 | — | |
cream, heavy 42 | 1,000 | ml | ¥1,400 | — | |
garlic powder | 4 | g | ¥90 | — | |
eggs | 1 | each | ¥56 | — | |
black pepper | 50 | g | ¥120 | — | |
salt | 60 | g | ¥8 | — | |
| Total batch cost | ¥17,582 | ||||
| Cost per unit | ¥293 | ||||
| Suggested retail (30% food cost) | ¥977 | ||||