wagyu shiraz
v1CurrentFinished Product
Yield
~70 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
wagyu juku | 6 | kg | ¥18,000 | — | |
Sautee Onions 50% | 1 | kg | ¥750 | — | |
corn starch | 100 | g | ¥51 | — | |
Dolcie pastry flour | 125 | g | ¥0 | — | |
eggs | 55 | g | ¥3,094 | — | |
dried thyme | 3 | g | ¥21 | — | |
rosemary | 4 | g | ¥16 | — | |
redwine | 750 | ml | ¥1,800 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 75 | g | ¥10 | — | |
celery | 500 | g | ¥440 | — | |
carrot | 1 | kg | ¥370 | — | |
tomato paste | 80 | g | ¥61 | — | |
garlic | 40 | g | ¥160 | — | |
Bay leaf | 4 | each | ¥39 | — | |
soy sauce | 50 | ml | ¥35 | — | |
redwine vinegar | 50 | ml | ¥50 | — | |
| Total batch cost | ¥24,921 | ||||
| Cost per unit | ¥356 | ||||
| Suggested retail (30% food cost) | ¥1,187 | ||||