Name: Emerson S.

Salvador Date: February 14, 2023

Section: BSHM 205

Homework: Menus and Recipes

I. Short Answer: Identify two (2) restaurants where you’ve dined before and examine their menus.
Elaborate on how these menus fall into the identified types. Respond in no more than 10 sentences. You
will be graded based on the following rubric:

Categories Performance Criteria Points

Content Provided pieces of evidences, supporting details, and factual scenarios. 10
Organization of ideas Expressed points in a clear and logical arrangement of ideas 5
Total Points 15

I choose this two (2) kind of restaurant as one of my best favourite since I
dined and taste their different menu’s and dishes, Gerry’s Grill MOA branch and
Marugame Udon MOA branch. We all know that if I’m not mistaken that Gerry’s
Grill is one of the best restaurant when it comes on different and unique flavours
of foods. Eating in this kind of restaurant was not my first time but many more
times, one of my favourite dishes was the grilled boneless bangus I know that so
simple and easy to make but they have different aroma and taste even sauce or
soy sauce was not needed. I also like the different and classic kind of beef kare-
kare it was so nice and amazing flavours for me, a tender and soft beef with a
creamy and sweet sauce, nice and safe place to dine with accommodating staff.
Marugame udon was my second choice as a best restaurant with a good dish, a
good place to dine and with accommodating staff. We all know that we Filipino’s
most likely to appreciate other dishes, other cuisine’s and most especially it was
new for our taste. I’m a fan of Japanese noodles cuisine also that is why I tried
and dined here at marugame udon and there’s no regret and money was not
wasted. This 2 kinds of restaurants has similarities when it comes to kitchen
brigade that they both assigned and organized their employee’s and staff so well.
This type of menu’s down fall as the identified dishes in their restaurant for them
to be known and to make them famous.
 BEEF ONTAMA BUKKAKE UDON
II.
Recipe/Ingredients:
 1 raw sunny side up eggs
 8oz thinly sliced beef ribeye or sirloin
 1 1/2 Tbsp soy sauce
 1 1/2 Tbsp sugar
 1 1/2 Tbsp mirin
 1 1/2 Tbsp sake, rice wine
 2 tsp vegetable oil
 1/2 medium size onion, sliced
 1/2 cup dash broth
 1 serving portion of fresh frozen udon or dry udon noodles
 Tsuyu, Japanese soup base
 4 green onions, chopped
 Shichimi togarashi

 Cook the beef with other topping ingredients until only a small amount of liquid is left
over (takes about 5 minutes).
 Boil udon noodles (takes about 10 minutes) or warm up if using cooked udon.
 Mix all the ingredients for the broth and bring it to a boil (takes 5 minutes).
 Transfer the noodles and the broth to a serving bowl, then place the beef on top.
Scatter the shallots/scallion over the beef.

The way I cook the beef is very simple too. You don’t even sauté the beef. Just bring all the
topping ingredients, except beef, to a boil then add ginger and beef.