Category: Area:
Ichiban Dashi
Batch Size 7000 ml
Serving Size 200 ml
Recipe Yield 100%
Number of Servings 35
Ingredients: Cost per Sub Unit Recipe Cost
7.2 L Water $
120 g Kombu $
200 g Katsuobushi $
Total Cost
Cost Per Serving
Preparation Method:
1. Place kombu and water in a put heat until just before boiling.
2. Place Katsuoboshi in the water for 10-15 seconds and then remove.
3. Let the dashi set overnight before use.
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
Category: Area:
Suiji (Clear Soup Broth)
Batch Size 400 ml
Serving Size 200 ml
Recipe Yield 100%
Number of Servings 2
Ingredients: Cost per Sub Unit Recipe Cost
400 ml Ichiban Dashi $ $0.08
1 Tbsp Usukuchi Shoyu Light $ $0.02
0.5 tsp Salt $ $0.02
Total Cost
Cost Per Serving
Preparation Method:
1. Heat the dashi, then add the shoyu and salt.
2. Add more shoyu and salt to your taste or depending on the finished soup.
3. Used as a flavor soup base for many dishes
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
Category: Area:
Happoji (Clear Soup Broth)
Batch Size 350 ml
Serving Size 175 ml
Recipe Yield 100%
Number of Servings 2
Ingredients: Cost per Sub Unit Recipe Cost
360 ml Ichiban Dashi $ $0.08
1 Tbsp Usukuchi Shoyu Light $ $0.02
0.5 tsp Salt $ $0.02
Total Cost
Cost Per Serving
1. Heat the dashi, then add the shoyu and salt.
2. Add more shoyu and salt to your taste or depending on the finished soup.
3. Used to flavor vegetables or seafood
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
Category: Area:
Uma Dashi
Batch Size 600
Serving Size 150
Recipe Yield 100%
Number of Servings 4
Ingredients: Cost per Sub Unit
600 ml Ichiban Dashi $
1 Tbsp Usukuchi Shoyu Light $
0.5 tsp Salt $
1.5 tsp Mirin $
50 g Katsuobushi $
Total Cost
Cost Per Serving
Preparation Method:
1. Heat the dashi, then add the shoyu, salt and mirin.
2. When the liquid boils, remove from the heat and add the katsuobushi. Let cool then
strain.
3. Add more shoyu and salt to your taste or depending on the finished soup.
4. Used in Deep-fry or somen noodle dishes
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
ml
ml
100%
Recipe Cost
the katsuobushi. Let cool then
on the finished soup.
efrigeration.
ness
Category: Area:
Gin-an Sauce (Slightly Thickened Dashi)
Batch Size 400
Serving Size 200
Recipe Yield 100%
Number of Servings 2
Ingredients: Cost per Sub Unit
400 ml Ichiban Dashi $
1 Tbsp Usukuchi Shoyu Light $
0.5 tsp Salt $
1.5 tsp Mirin $
2 tsp Kuzu starch Slurry $
Cost Per Serving
Preparation Method:
1. Heat the dashi, then add the shoyu, salt and mirin.
2. When the liquid boils, remove from the heat and add the kuzu starch.
3. Add more shoyu and salt to your taste or depending on the finished soup.
4. Often used for steamed or simmered dishes
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
ened Dashi)
ml
ml
100%
Recipe Cost
starch.
ished soup.
n.
Category: Area:
Kuzu Starch Slurry
Batch Size 800
Serving Size 20
Recipe Yield 100%
Number of Servings 40
Ingredients: Cost per Sub Unit
500 g Kuzu $
900 ml Water $
Total Cost
Cost Per Serving
Preparation Method:
1. Place all the ingredients in a bowl and mix well.
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
rry
ml
ml
100%
Recipe Cost
efrigeration.
ness
Category: Area:
Bekko-an Sauce
Batch Size 400
Serving Size 50
Recipe Yield 100%
Number of Servings 8
Ingredients: Cost per Sub Unit
400 ml Ichiban Dashi $
1 Tbsp Koikuchi Shoyu Dark $
1 Tbsp Mirin $
1 Tbsp Kuzu Starch Slurry $
Total Cost
Cost Per Serving
Preparation Method:
1. Place all the ingredients in a pot and mix well.
2. Boil once and add the kuzu starch slurry.
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
ce
ml
ml
100%
Recipe Cost
efrigeration.
ness
Category: Area:
Soused Spinach
Batch Size 300
Serving Size 50
Recipe Yield 100%
Number of Servings 6
Ingredients: Cost per Sub Unit
200 g Blanched Spinach chilled $
180 ml Ichiban Dashi $
1 Tbsp Usukuchi Shoyu $
1 Tbsp Mirin $
5g Katsuobushi $
1 tsp Sesame Seeds $
Total Cost
Cost Per Serving
Preparation Method:
1. Combine all ingredients except for the blanched spinach in a pot and simmer.
2. Add the spinach and let sit for 2 hours
3. Place as appropriate and garnish with katsuobushi and sesame seeds.
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
ch
g
g
100%
Recipe Cost
h in a pot and simmer.
sesame seeds.
efrigeration.
ness
Category:
Konsai-marine (Marinade of Vegetables
Batch Size
Serving Size
Recipe Yield
Number of Servings
Ingredients: Cost per Sub Unit
500 g Seasonal Vegetable of Choice blanched if needed $
6g Myoga blanched $
100 ml Ama-zu $
75 ml Rice Vinegar $
1 Tbsp Sesame Seeds $
4 Tbsp Usukuchi Shoyu Light $
40 g Sugar $
10 g Salt $
Total Cost
Cost Per Serving
Preparation Method:
1. Place shoyu, sugar, salt and rice vinegar in a pot and heat until the sugar and salt dissolv
2. Pickle the myoga in the ama-zu for 2 hours.
3. Marinate the vegetables the shoyu, salt, sugar and rice vinegar mixture for 2 hours.
4. Drain and arrange on a plate as desired. Garnish with sesame seeds.
Storage: Store covered under refrigeration.
Shelf Life: 3 days, check for freshness
Area:
of Vegetables)
1300 ml
20 ml
100%
65
Cost per Sub Unit Recipe Cost
Total Cost
Cost Per Serving
he sugar and salt dissolve.
mixture for 2 hours.
eeds.
rigeration.
ness
