Bang’s Japanese Bistro Treats

The 5 Best Seller Menu

Bacon Carbonara
Japchae
Oyakodon
Chicken Teriyaki
Sushi Rice

Submitted to: Mrs. Maria Luisa V. Alontaga ,RND ,MaEd

Submitted by: Angelica Y. Edullan BSHM2-A
 Bacon Carbonara

Ingredients:

 2 tbsp olive oil

 250 gm bacon, diced

 2 tsp shiro (white) miso

 300 gm dried spaghetti

 3 pcs eggs, lightly beaten

 100 gm parmesan cheese

Cooking Procedure:

 1Heat oil in a wide frying pan over medium-high heat and cook bacon until golden and
crisp (5 minutes). Set bacon aside (leaving fat in the pan). Add miso and stir (2
minutes).

 2

Meanwhile, cook pasta in a saucepan of boiling salted water until al dente (5-6
minutes; reserve pasta water).

 3

Whisk eggs and parmesan in a bowl to combine.

 4

Remove spaghetti using tongs, add to hot pan and toss over medium heat, gradually
adding egg mixture and a few tablespoons of pasta water, tossing to combine and coat
pasta with sauce.

 5To serve, top pasta with parmesan, nori and onion.

 PURCHASE ORDER
GROCERY STORE

To: No: Date:

QUANTITY UNIT DESCRIPTION UNIT COST AMOUNT

100 ml Olive oil P70 P70
1 kg Bacon, diced P100 P100
10 ml Shiro(White)Miso P5 P5
2/150 g Dried spaghetti P150 P300
3 pcs Eggs, lightly P7 P21
beaten
2/50 g Parmesan P100 P200
cheese

Prepared by: Noted by: Verified by: Authorized by:

PURCHASING CLERK PURCHASING HOTEL RESIDENT

MANAGER ACCOUNTANT MANAGER

PAYMENT TERMS: CONFORME:

SHIPPING TERMS:
SUPPLIERS
REPRESENTATIVE
 DATE

PRICING

Chicken katsu (Good for 2 person/per serving)

INGREDIENTS UNIT COST TOTAL COST

2 tbsp olive oil P 70/ 100ml P 30
250 gm bacon, diced P 100/500g P 50

2 tsp shiro (white) miso P 5/10g P3

300 gm dried spaghetti P 150/150g P 300
3 pcs eggs, lightly beaten P 7 /piece P21
100 gm parmesan cheese 100 gm parmesan cheese P 50

TOTAL COST: Php 454

RFC w/10% Buffer

Total + 10% Php 454 + 10%

=Php 454+

SP = 454 x 10% = 499.4 or 500

= 500 / 45% = 1111.11

= 1111.11 / 2 guest = P 555 per serving

 Japchae

Ingredients:

 8 oz. (226 g) sweet potato noodles

 4 oz. (115 g) spinach

 1 1/2 tablespoons oil

 2 cloves garlic, minced

 1/2 small onion, thinly sliced

 3-4 fresh shiitake mushrooms, sliced

 1 small carrot, cut into thin strips

 1 stalk scallion, cut into 1-inch lengths

1/2 tablespoon sesame oil

 1 pc salt to taste

 1 teaspoon toasted white sesame

 4 tablespoons soy sauce

 2 1/2 tablespoons sugar

COOKING PROCEDURE:

1. Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes.
Drain the water and rinse the noodles under cold running water. Cut the noodles
using a pair of scissors into about 6-inch lengths. Set aside.
2. Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted,
about 1 minute. Drain the water and rinse the spinach under cold running water.
 Form the spinach into a ball and squeeze it to discard the remaining water. Cut the
spinach ball into half.
3. Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot
and cook for about two minutes. Add the scallion and stir-fry for another minute.
Turn the heat to low and add the noodles and spinach into the skillet or wok, follow
by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out,
sprinkle with the sesame seeds, and served at room temperature.
 PURCHASE ORDER
GROCERY STORE

To: No: Date:

QUANTITY UNIT DESCRIPTION UNIT COST AMOUNT

300 g sweet potato 100 100
noodles
100 g spinach 30 30
15 ml oil 10 10
2 pcs garlic 2 4
2 pcs onion 2 4
2 pcs fresh shiitake 5 10
mushrooms
1 pc carrot 15 15
1 pc scallion 10 10
10 ml sesame oil 5 5
10 g salt 10 10
10 g toasted white 10 10
sesame
30 ml Soy Sauce 15 15
10 g Sugar 10 10

Prepared by: Noted by: Verified by: Authorized by:

PURCHASING CLERK PURCHASING HOTEL RESIDENT

MANAGER ACCOUNTANT MANAGER
PAYMENT TERMS: CONFORME:
SHIPPING TERMS:
SUPPLIERS
REPRESENTATIVE

DATE
 PRICING

Chicken katsu (Good for 1-2person/per serving)

INGREDIENTS UNIT COST TOTAL COST

8 oz. (226 g) sweet potato P 100 / 300 g P 84
noodles
4 oz. (115 g) spinach P 30 / 100 g P 35
1 1/2 tablespoons oil P 10 / 15 ml P 15
2 cloves garlic, minced P 2 / piece P2
1/2 small onion, thinly sliced P 2 / piece P1
3-4 fresh shiitake mushrooms P 5 / 2 pcs P 10
sliced
1 small carrot, cut into thin P 15 / piece P 15
strips
1 stalk scallion, cut into 1- P 10/ stalk P 10
inch lengths
1/2 tablespoon sesame oil P 5 / 10ml P3
1 pc salt to taste P 10 P 10
1 teaspoon toasted white P 10/ 10g P 15
sesame
4 tablespoons soy sauce P 15 / 30ml P 30
2 1/2 tablespoons sugar P 10 / 10 g P 15
TOTAL COST: Php 245

RFC w/ 10% Buffer

Total + 10% Php 245 + 10%

SP = 245 x 10% = 269.5 or P 270

= 270 / 45% = P 600

= 600 / 2= P 300 per person

 Oyakodon

Ingredients:

 2 cups uncooked jasmine rice

 4 cups water

 4 skinless, boneless chicken thighs,

 1 onion

 2 cups dashi stock,

 ¼ cup soy sauce

 3 tablespoons mirin (Japanese rice wine)

 3 tablespoons brown sugar

 4 pcs eggs

Cooking Procedure:
 Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear,and drain
off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high
heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the
liquid has been absorbed, 20 to 25 minutes.

 Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat
until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir
in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the
stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar.
Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.

 Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover
the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked.
Remove from heat.

 To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl
with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each
bowl.
 PURCHASE ORDER
GROCERY STORE

To: No: Date:

QUANTITY UNIT DESCRIPTION UNIT COST AMOUNT

1 kg Jasmine rice 40 40
250 ml water 25 25
4 pcs Boneless 30 120
chicken
1 pc onions 2 2
2 ml Dashi stock 40 40
100 ml Soy sauce 15 15
50 ml mirin 30 30
5 g Brown sugar 6 6
4 pcs eggs 7 28

Prepared by: Noted by: Verified by: Authorized by:

PURCHASING CLERK PURCHASING HOTEL RESIDENT

MANAGER ACCOUNTANT MANAGER
PAYMENT TERMS: CONFORME:
SHIPPING TERMS:
SUPPLIERS
REPRESENTATIVE

DATE
 PRICING

Chicken katsu (Good for 1-3 person/per serving)

INGREDIENTS UNIT COST TOTAL COST

2 cups uncooked jasmine rice P 40/ kilo(7 cups) P15
4 cups water P 25 / 250ml P90
4 skinless, boneless chicken P 30/ piece P120
thighs
1 pc onion P 2 / piece P2
2 cups dashi stock P 40 / cup P80
¼ cup soy sauce P 15 / cup P3.75
3 tablespoons mirin P 30 / 50 ml P27
(Japanese rice wine)
3 tablespoons brown sugar P 6 / 5 grams P18
4 pcs eggs P7 / piece P28

TOTAL COST: PHP383.75

. RFC W/ 10% BUFFER

Total + PHP 383.75 + 10%

SP = 383.75 x 10 % = 422.125 or P 423

= 423 / 45% = 940

= 940 / 3 = 313.33 or 315 per serving

 Chicken Teriyaki

Ingredients:
 350g/12oz thigh fillets skin on ,
Teriyaki Sauce (note 2)
 1½ tbsp soy sauce 
 1½ tbsp sake 
 1½ tbsp mirin 
 2 tsp sugar
To Serve (note 3)
 2 cups shredded cabbage
 ½ cup shredded carrot
 ¼ cup thinly sliced capsicum
 a sprig of parsley or mint (optional)

Cooking Procedure:
1. Combine the Teriyaki Sauce ingredients in a small bowl or cup and mix well
until the sugar dissolves (note 4).
2. If the thickness of the chicken is uneven place a fillet on a cutting board, skin
side down, make a cut horizontally and outward where the meat is thick and
butterfly it (see the Video).
Poke the skin with the tip of the knife in several places so that the sauce will
get through to the flesh better.
3. Heat a non-stick frying pan over medium heat. Place the chicken in the pan,
skin side down. Cook for 3-4 minutes until the skin gets cooked to a golden
brown. Turn the chicken over and cook for about 3 minutes (Note 5). If a lot of
 oil comes out of the chicken fat and skin, absorb excess oil with a paper towel
(Note 6).
4. When the chicken is nearly cooked, add the sauce, shake the pan to even out
the sauce, and put the lid on. Cook for 30 seconds.
5. Remove the lid and cook until the sauce thickens and reduces to about 1-1.5
tablespoons (Note 7). Turn the chicken over and coat the skin side with the
sauce.
6. Remove the pan from the heat and place the chicken on the cutting board, skin
side up. Cover with foil for few minutes to let it cook further. Slice the chicken
into 1.5-2cm/⅝-¾” thick pieces.
7. Place mixed cabbage, carrot and capsicum salad on a plate and then arrange
the sliced chicken. Pour the sauce over the chicken and add a sprig of
parsley/mint if using. Serve immediately.
 PURCHASE ORDER
GROCERY STORE

To: No: Date:

QUANTITY UNIT DESCRIPTION UNIT COST AMOUNT

90 ½ kg Thigh fillets skin 90 90
15 ml Soy sauce 5 5
10 ml sake 15 10
5 ml mirin 10 10
10 g sugar 5 5
1 pcs Shredded 20 20
cabbage
1 pcs Shredded carrots 10 10
1 pcs Thinly sliced 10 10
capsicum
1 pc parsley 15 15

Prepared by: Noted by: Verified by: Authorized by:

PURCHASING CLERK PURCHASING HOTEL RESIDENT

MANAGER ACCOUNTANT MANAGER
PAYMENT TERMS: CONFORME:
SHIPPING TERMS:
SUPPLIERS
REPRESENTATIVE

DATE
PRICING

Chicken katsu (Good for 1-3person/per serving)

INGREDIENTS UNIT COST TOTAL COST

350/12 oz thigh fillet skin P 90/ half kg P 70
1 ½ tbsp soy sauce P 5/ 15ml P 7.5
1 ½ tbsp sake P 15/ 10 ml P 25
1 ½ tbsp mirin P 10/ 5 ml P 35
2 tsp sugar P 5/ 10 g P5
2 cups shredded cabbage P 20/ whole P 20
½ cup shredded carrots P 10/ pc P 20
¼ cup thinly sliced capsicum P 10/ pc P 10
1 pc a sprig of parsley or mint P 15/ P 15
TOTAL COST : PHP 207.5

RFC w/ 10% buffer

Total + 10% PHP 207.5 + 10%

SP = 207.5 x 10 % = 228.25 or P 229

= 229 / 45% = 508.88 or P 509
= 509 / 3 = P 169 per person
 Sushi Rice

Ingredients:

 1 cup rice (using 240ml cup)

 1 1/4 cup water (300ml)
 3 Tbsp rice vinegar
 3/4 Tbsp sugar
 1/2 tsp salt

Cooking Procedure

1. Cook rice in rice cooker or make it as instructed in the Steamed Rice recipe. If you are
using the Steamed Rice recipe, make sure to use 1/4 cup (60ml) less water for sushi
rice.
2. Mix rice vinegar, sugar, and salt in a small bowl.
3. Put hot rice in a big bowl, and cut vinegar mixture into the rice.
 PURCHASE ORDER
GROCERY STORE

To: No: Date:

QUANTITY UNIT DESCRIPTION UNIT COST AMOUNT

1 kg rice 37 37
250 ml water 18 18
15 ml Rice vinegar 10 10
1 kg sugar 10 10
5 g salt 5 5

Prepared by: Noted by: Verified by: Authorized by:

PURCHASING CLERK PURCHASING HOTEL RESIDENT

MANAGER ACCOUNTANT MANAGER

PAYMENT TERMS: CONFORME:

SHIPPING TERMS:
SUPPLIERS
REPRESENTATIVE

DATE

PRICING

Chicken katsu (Good for 1-2 person/per serving)

INGREDIENTS UNIT COST TOTAL COST

1 cup rice ( using 240 ml cup) P 37 kilo (7 cups) P 15
1 ¼ cup water (300 ml) P 18/ 250 ml P 20
3 tbsp rice vinegar P 10/ 15 ml P 30
¾ tbsp sugar P 10/ tbsp P8
½ tsp salt P 5/5 g P 2.5
TOTAL COST : PHP 65.5

RFC w/10% BUFFER

Total + 10% PHP 65.5 +10%

SP = 65. 5 x 10% = 72.05 ot P 73

= 73 / 45% = 162.22 or P 163
= 163 / 2 = P 81 per person