Recipes (Food Service)

• 1.75 oz. dried mung bean vermicelli (glass noodles)
• 6 shell-on shrimp
• 3 oz. squid
• 3 oz. (¹/₅ lb.) ground pork
• ¼ of a red onion
• 1 medium celery stick
• ¼ of a medium carrot
• ¼ cup dried wood ear mushrooms
• 3 stalks of fresh coriander
• 1 scallion stalk
• chopped, dry roasted peanuts to taste for topping
• 3 tbsp. Yuzuya honten shibori yuzu
• 2 tbsp. Thai fish sauce
• 1 tbsp. sugar
• ½ red chili pepper, sliced into rounds (dried or fresh)
• 1 tsp. grated garlic (or garlic paste)

• 9 oz. chicken thigh
• 1 serving of warm, cooked rice
• 1 red lettuce leaf (or lettuce of choice)
• chopped scallions for garnish to taste
• ½ Tbsp. cooking oil

Teriyaki Glaze:

• 2 tsp. Yuzuya honten shibori yuzu
  
• 2 Tbsp. J-Basket original teriyaki sauce

Yuzu Mayonnaise:

• 2 Tbsp. Kewpie Japanese mayonnaise
• 1 tsp. Yuzuya honten shibori yuzu
• 1 tsp. olive oil
• pepper to taste

• 8 boiled shrimp
• 3 lettuce leaves
• ¹/₈ of a red bell pepper
• ¹/₈ of a yellow bell pepper
• 1 tomato
• ½ cup broccoli florets
• ½ of a Japanese cucumber

Gelée Dressing:

• 1 tsp. powdered gelatin
• 1 tbsp. ice-cold water
• 4 tbsp. Yuzuya honten shibori yuzu
• 2 tbsp. olive oil
• 1 tbsp. sugar
• ½ tsp. salt
• black pepper to taste

• 150 mL of Kagome Tomato Juice
• 150 mL of Sapporo beer

• 1 slices Vanilla Orange Mille Crepe
• ¼ tsp matcha powder
• 3 boiled sweet red beans (azuki)
• 2 tsp whipped cream

• 3 Tbsp. J-Basket crunchy furikake nori komi with granola
• 2 to 3 medium potatoes (1 lb.)
• ~½ lb of slab bacon
• ¼ of an onion
• ½ cup of Kewpie mayonnaise

• 1 pc WelPac Colossal Soft Shell Crab
• ½ cup WelPac Tempura Batter Mix
• ½ ice cold water
• 1 pack Myojo Natural Tonkotsu Ramen noodle
• 2 tbs Wakou Tonkotsu Ramen Broth
• Kizami Ginger as garnish
• Green onion as garnish

• 2 pc lychee from Dynasty canned lychee
• 2 Tbs lychee syrup from Dynasty canned lychee
• 2 tsp Okinawa citrus juice
• 1 Tbs simple syrup
• 1 Tbs butterfly pea flowers
• 1/3 cup water

• 2oz Shirataki
• 2oz Kurage
• Green Onion for garnish

• 1 pack J-Basket Sanuki Udon    
• 2 cups napa cabbage    
• ½ cup red cabbage    
• 3 tbs Kewpie sesame dressing    
• 3 tbs Kewpie yuzu dressing    
• Top Taste Crispy Fried Onion(as garnish)    
• Green onion(as garnish)

• ½ cup Nishiki Rice
• ¼ cup Nishiki sushi seasoning vinegar
• 1 soy wrapper (pink)
• 1 strip of tuna
• ¼ avocado
• ¼ cucumber
• Red masago as garnish

• 1 cup Nishiki Rice
• 1/3 cup Nishiki Sushi Seasoning Vinegar
• 4 slices each of sashimi grade tuna, salmon, and hamachi (yellow tail)
• 5 sticks WelPac kanikama (imitation crab)
• 2 tbs Kewpie mayo
• ½ avocado
• 3 Shiso leaves
• Salmon roe as garnish

• 1 pkg. House Foods Bulk Tofu Super Firm
• 3 boxes House Foods Chinese MaboTofu Sauce
• 6 oz ground meat (beef or pork)
• 3 tbsp vegetable oil

Makes about 12 sliders.

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Main ingredients:

• 1 pkg. House Foods Bulk Tofu Super Firm
• 12 brioche slider buns
• ¼ cup toasted sesame seeds

Wet Batter:

• ½ cup flour
• ½ cup potato starch
• 1 cup cold soda water

Dry Batter:

• ½ cup all purpose flour
• ½ cup potato starch
• 3 tsp baking soda

Gochujang Glaze:

• 6 tbsp neutral cooking oil
• ¼ cup low sodium soy sauce
• 6 tbsp sugar
• ¼ cup gochujang paste
• 1 tbsp korean chili flake
• 6 tbsp rice vinegar
• 3 tbsp water
• 4 tsp minced garlic
• 3 shallots, minced

Kimchi Slaw:

• ½ cup vegan kimchi, chopped
• 1 red cabbage, chopped
• ¼ cup vegan mayo
• 1 tsp rice vinegar

Creates 80 pieces

Wrappers:

• 4 cups all-purpose four
• 1 ½ cups hot water
• 2 tsp salt

Filling:

• 1 pkg. House Foods Bulk Tofu Super
• Firm
• 8 garlic cloves
• ¼ cup grated ginger
• ½ cup soy sauce
• ¼ cup sesame oil
• ¼ cup rice vinegar
• 3 tbsp white pepper
• 2 cup napa cabbage, chopped
• 2 cup green onion, chopped

Smoothie:

• ½ cup House Foods Soon Tofu
• ½ cup frozen pineapple
• ½ cup frozen peaches
• ½ cup milk of choice
• 1 tsp blue spirulina powder
• 2 tsp maple syrup

Cloud Cream:

• 1 cup coconut cream
• 1 tsp vanilla extract

• 1 cup of cooked Nishiki rice
• ½ cup of J-Basket gyudon topping
• ¼ cup of cheese sauce

Garnish:

• Shredded red pepper
• J-Basket fried onion
• Green Onion

• 5 pcs J-Basket shrimp wonton

For the chili oil (~12 servings):

• ¾ cup vegetable oil
• ¼ cup J-Basket sesame oil
• ¼ cup red chili pepper powder
• 8 cloves of garlic

For the sauce (~12 servings):

• 1 cup Kikkoman soy sauce
• 4 Tbsp sugar
• ½ cup vinegar
• 1 Tbsp chicken powder

Garnish:

• Ginger
• Cilantro
• Green Onion

• 1 13 ounce tube pizza dough
• Dynasty Premium Sesame Oil, for brushing
• 3 green onions, sliced
• 2 Tbsp WelPac Roasted White Sesame Seeds
• Salt and pepper to taste

Ingredients in an omelet

• 2 packs J-Basket Yondan Natto - including the accompanying sauce
• 25g (0.9oz) Cabbage (finely chopped)
• 10g (0.4oz) Red pickled ginger (finely chopped)
• 2g (0.07oz) Sakura shrimp
• 3g (0.1oz) Tenkasu (tempura scraps)

Egg mixture

• 2 Eggs
• 1 tsp Sugar
• 40g (1.4oz) Soy milk
• Salad oil as needed

Toppings

• Okonomiyaki sauce as needed
• Mayonnaise as needed
• Green onions (finely chopped) as needed
• Red pickled ginger as needed
• J-Basket Bonito flakes as needed

• 4 Green beans
• 350-400g (12.3-14.1oz) Warm cooked Nishiki rice
• Red pickled ginger as needed
• Salad oil as needed

Scrambled Eggs

• 2 Eggs
• 2 tsps Sugar
• A pinch of salt
• 1 tsp sake

Natto Soboro

• 1 piece Ginger (chopped)
• 80g (2.8oz) J-Basket ground amber pork
• 1 Tbsp Sake
• 2½Tbsps J-Basket Unagi sauce
• 2 packs J-Basket Yondan Natto

• 9 Large Brown mushrooms
• 1 Tbsp Olive oil
• A pinch of salt
• A pinch of chopped parsley
• Lemon (cut into wedges) as needed

Filling

• 1 clove Garlic (chopped)
• 2  strips of Bacon (chopped)
• 10g (0.4oz) Dynasty Panko Breadcrumbs
• 2 Tbsps Parsley (chopped)
• 1 Tbsp Powdered cheese
• A pinch of black pepper

• Orange zest from 1 orange
• 1 clove Garlic
• Herbs (parsley, basil, dill, etc.) combined total of 10g (0.4oz)
• 60g (2.1oz) Unsalted butter
• 80g (2.8oz) Dynasty Panko Breadcrumbs
• ½ tsp Salt
• A pinch of pepper

• 6 pieces Pork (thinly sliced)
• Salt as needed
• Pepper as needed
• 30g (1.1oz) Rolled omelet (store-bought)
• ¼ sheet J-Basket roasted seaweed
• 1 WelPac Kanikama (Crab sticks )
• 2 Shiso leaves
• 2 Sliced cheese (melting type)
• 2/3 stalks Green asparagus (thick)
• Frying oil as needed
• Mint leaves as needed
• Lemon (cut into wedges) as needed

Coating

• 5g (0.2oz) Cake flour
• ½ Beaten egg
• 20g (0.7oz) Dynasty panko breadcrumb

Curry Mayo Sauce

• ½ Tbsp Mayonnaise
• 1/6 tsp Kikkoman Soy sauce
• 1/6 tsp Curry powder

Spicy Mayo Sauce

• 20g (0.7oz) Mayonnaise
• 10g (0.4oz) Ketchup
• 2g (0.07oz) Chili sauce
• ½ tsp Yuzu juice  - or substitute with lemon juice

Chili Sauce

• 30g (1.1oz) Chili sauce
• 10g (0.4oz) Thick sauce
• 1 tsp Yuzu juice  - or substitute with lemon juice)

• ¼ bag Dynasty maifun rice stick
• 80-100g (2.8-3.5oz) Smoked salmon
• 1/8 Red onion
• 10g (0.4oz) Watercress
• Cracked black pepper as needed

Marinade mixture

• 3 Tbsp Japanese-style wasabi dressing (store-bought)
• 1 Tbsp Olive oil

• 1/4 bag Dynasty Maifun Rice Stick
• 100g (3.5oz) rotisserie chicken (store-bought) or substitute with boiled chicken breast
• ½ Cucumber
• ¼ Red bell pepper
• 2 sheets J-Basket Nori
• Dynasty La-Yu (Japanese chili oil) as needed
• WelPac Roasted white sesame seeds　as needed

Dressing

• 3 Tbsps Mayonnaise
• 1 Tbsp Kikkoman Soy sauce
• 1-2 tsps Ume paste (tube)
• ½ tsp Grated garlic

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• ½ bag Dynasty Maifun Stick
• 200g (7.1oz) Pork belly (block)
• 20g (0.7oz) Mizuna greens
• 1 Boiled egg
• Ginger (julienned) as needed
• J-Basket Katsuo Bushi (Bonito flakes) as needed

Ramen Soup

• 1L (33.8fl oz) Water
• 100ml (3.4fl oz) Kikkoman Umami Rich White Soy Sauce
• 10g (0.4oz) Ginger (julienned)
• 1 stalk Scallions (green part)
• 1 tsp Nishiki Rice vinegar
• 1 tsp Yuzu pepper
• Black pepper a little

• 80g (2.8oz) Oceanus Unagi Kabayaki
• 2 pieces Pizza dough (store bought or self made) - approximately 17cm (6.7in) in diameter
• 10-15g (0.4-0.5oz) Arugula
• 1/8 Red onion
• 60-80g (2.1-2.8oz) Baby mozzarella cheese
• 1 tsp Olive oil
• Arugula (for garnish) as needed

Pizza sauce

• 50g (1.8oz) Canned chopped tomatoes
• 2 Tbsps Ketchup
• ½ tsp Grated garlic
• A pinch of Salt
• A pinch of black pepper
• A pinch of chili pepper

• 80-100g (2.8-3.5oz) Oceanus Unagi Kabayaki
• 15g (0.5oz) Watercress
• 120-150g (4.2-5.3oz) Potato salad - or mashed potatoes
• 2 each Mini tomatoes (red and yellow)
• J-Basket roasted white sesame seeds as needed
• Baguette as needed

Dressing

• 1 Tbsp Olive oil
• 1 Tbsp Nishiki Rice vinegar
• 1 Tbsp Kikkoman Soy sauce
• 1 tsp Prepared wasabi paste

• 100-120g (3.5-4.2oz) Oceanus Unagi Kabayaki
• 250g (8.8oz) Warm cooked Nishiki rice
• 100g (3.5oz) Rolled omelette (homemade basic omelette is also fine)
• 4 sheets J-Basket Roasted seaweed (cut into 1cm strips)
• 4 Shiso leaves

Gochujang Sushi Vinegar

• 2 Tbsps J-Basket Roasted white sesame seeds
• 1 Tbsp Gochujang (Korean red pepper paste)
• 2 tsps Nishiki Rice vinegar

Sushi Vinegar (Can substitute with Nishiki Sushi Seasoning)

• 2 tsps Nishiki Rice vinegar
• 2 tsps Sugar
• ½ tsp Salt