shika pie
v1CurrentFinished Product
Yield
~72 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
eggs | 1 | each | ¥56 | — | |
packaging and bank fee | 60 | each | ¥3,600 | — | |
corn starch | 200 | g | ¥102 | — | |
garlic | 40 | g | ¥160 | — | |
dried thyme | 2 | g | ¥14 | — | |
black pepper | 10 | g | ¥24 | — | |
salt | 45 | g | ¥6 | — | |
rosemary | 10 | g | ¥40 | — | |
Shiraz | 750 | ml | ¥1,500 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
potato | 1.5 | kg | ¥495 | — | |
redcurrant jelly | 1 | kg | ¥1,450 | — | |
red currant | 150 | g | ¥360 | — | |
shika | 6 | kg | ¥14,400 | — | |
| Total batch cost | ¥22,957 | ||||
| Cost per unit | ¥319 | ||||
| Suggested retail (30% food cost) | ¥1,063 | ||||