Recipes (Homecook)

Main Ingredients:

• 1/8 napa cabbage
• 10 oz thinly sliced pork for shabu shabu
• 5 oz. carrots
• 2 stalk of green onion
• 4 pieces of fresh shiitake mushrooms
• Mizuna as desired

Broth:

• 25 Fl. Oz. Kikkoman Unsweetened Soy Milk
• 3 Fl. Oz. Kikkoman Hon Tsuyu soup base

Main Ingredients:

• 7 Oz thinly sliced pork
• 10 Oz silken tofu
• 1/8 napa cabbage
• 1 piece of green onion
• 5 oz of carrots
• 3.5 oz of shimeji mushrooms
• 3 pieces of fresh shiitake mushrooms
• Mizuna as desired

Broth:

• 4 Fl Oz. Kikkoman Shiro Dashi
• 2 cups Kikkoman Unsweetened Soy Milk
• 3½ Fl Oz. Water

• 2 Oz Ozeki Junmai Sake
• 1 Oz lime juice
• 0.75 Oz honey
• 2 Oz sparkling water
• Ice
• lime and mint as garnish

• 7 oz dried or 16 oz frozen J-Basket udon noodles
• Leeks for garnish
• Chili oil as needed
• J-Basket roasted white sesame seeds as needed

Meat:

• 1 tsp vegetable oil
• 1 tsp grated ginger
• 7 oz minced pork
• 2 tbsp Kikkoman aji mirin
• 2 tbsp Kikkoman shiro dashi

Broth:

• 5 fl oz Kikkoman shiro dashi
• 20 fl oz Kikkoman unsweetened soymilk

• 7 oz dried or 16 oz frozen J-Basket udon noodles
• 2 pcs egg, beaten
• Green onion for garnish

Broth

• ½ cup Kikkoman shiro dashi
• 3 cups water

• 7 oz dried or 16 oz frozen J-Basket udon noodles
• 2 oz of ½ thick inch sliced bacon
• 2½ oz thinly sliced onion
• ½ grated parmesan cheese
• Black pepper

Broth:

• 3 Tbsp Kikkoman hon tsuyu
• 1 cup Kikkoman unsweetened soymilk

• 3 cups Nishiki rice
• ½ cup Nishiki sushi seasoning vinegar
• 1lb sashimi grade tuna( you can substitute or add sashimi grade salmon, hamachi, etc)
• 1/3 cup salmon roe
• 2 eggs
• 2 tsp Sugar
• A pinch of Salt
• 1 tsp J-Basket potato starch (or corn starch)
• 2 tsp water
• 10 sticks WelPac Kanikama (imitation crab)
• 3 tbs Kewpie mayo
• 1 avocado
• 1 cucumber

• 1 lb shrimp (peeled and deveined)
• 1/3 cup Dynasty Kung Pao Sauce
• 1 tablespoon Kikkoman Soy Sauce
• 1 tablespoon vegetable oil
• 1 bell pepper, chopped
• 2 green onions, sliced
• 8 small flour tortillas
• Chopped peanuts (for garnish)
• Lime wedges (for serving)

• 1 lb ground chicken
• 3 tablespoons Dynasty Oyster Sauce
• 1 tablespoon Kikkoman soy sauce
• 1 tablespoon Dynasty fish sauce
• 2 teaspoons sugar
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird chiles (optional, sliced thin for heat)
• 1 red bell pepper, sliced thin
• 1 small onion, sliced
• 1 cup fresh Thai basil leaves (or sweet basil)
• Cooked Dynasty jasmine rice (for serving)
• Fried egg, for serving
• Lime wedges (optional, for garnish)

• Ice
• 1 tablespoons syrup from Dynasty Lychee
• 3 oz Hana Awaka Sparkling Sake
• 1 oz lime juice
• Dynasty Lychees for garnish
• Rosemary sprigs for garnish
• Optional: 1 oz of strawberry syrup

‍

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• ½ cup Dynasty Sweet and Sour Sauce (plus extra for serving)
• 1 tablespoon Kikkoman Soy Sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground ginger
• 1 red bell pepper, cut into 1-inch pieces
• Pineapple chunks (fresh or canned), drained
• Salt and pepper, to taste
• Skewers (soaked in water if wooden)
• Green onion, for garnish

• 4 bone-in or boneless pork chops (about 1-inch thick)
• 1/3 cup Dynasty Plum Sauce
• 2 tablespoons Kikkoman soy sauce
• 1 tablespoon Nishiki rice vinegar
• 1 tablespoon Dynasty Sesame Oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon Dynasty fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon J-Basket roasted white sesame seeds
• 2 green onions, sliced (for garnish)

• 8 slices thick-cut bacon, diced
• 2 tablespoons olive or vegetable oil, if needed
• 2 russet potatoes (about 1½ pounds), cut into ½ -inch pieces
• ½ yellow onion, diced
• 1 large red bell pepper, diced
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 Tbsp. Dynasty Sriracha Chili Sauce, plus more for drizzling
• 1 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 cup shredded cheddar cheese
• ¼ cup chives, chopped
• 6 eggs, cooked to your liking
• 6 slices crusty bread, toasted

Broth:

• 2 large garlic heads (cut tops off)
• 2 large yellow onions (unpeeled, halved)
• 10 quarts water (divided)
• 1/4 cup salt, plus more to taste
• 2 lbs oxtail
• 2 lbs pork soup bones
• 2 lbs beef short ribs (bone-in)
• 1 lb beef brisket (trimmed)
• 6 lemongrass stalks (smashed)
• 3 oz rock sugar, plus more to taste

Soup:

• 1 1/2 tsp crushed red pepper
• 1 tsp annatto seeds
• 1/4 cup canola oil
• 1 cup sliced shallots
• 4 lemongrass stalks (finely chopped)
• 1 1/2 tbsp shrimp paste
• 2-4 tbsp Dynasty fish sauce
• 1/2 tsp salt, plus more to taste
• 2 packages rice noodles (pho or vermicelli)
• 1 package Vietnamese pork cake (cha lua), sliced

Optional Toppings:

• Scallions, bean sprouts, Thai basil, mint, cabbage, lime wedges, and chili sauce

Crispy Rice:

• 2 cups cooked Dynasty Jasmine Brown Rice, cooled
• 2 tsp Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Hot Chili Oil
• 1 Tbsp. Dynasty Premium Sesame Oil

Salad:

• 5 cucumbers, thinly sliced
• 1 cup blueberries
• 1 bunch green onions, thinly sliced
• 1 cup shredded lettuce
• ½ cup mint, finely chopped
• 2 avocados, chopped
• 1 cup roasted peanuts, finely chopped

Lemon Tahini Dressing:

• ½ cup olive oil
• ⅓ cup lemon juice
• 3 Tbsp. Tahini
• 1 ½ Tbsp. maple syrup
• 2 cloves garlic, mashed
• 1 tsp cumin
• Salt and pepper to taste

• 2 lb flank steak
• 1 teaspoon salt
• ¼ tsp ground black pepper
• ¼ cup olive oil
• 1 tablespoon Dynasty Fish Sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• ½ teaspoon Dynasty Sesame Oil
• 2 large heads romaine, sliced thin
• 1 cup grape tomatoes, halved
• 1 cup Persian cucumbers, sliced thin
• ½ red onion, sliced thin
• ¼ cup fresh mint leaves
• Lime wedges, for serving

• 2 tablespoons extra virgin olive oil
• 1 medium green cabbage, about 2 pounds
• 2 shallots, peeled and thickly sliced
• ¼ cup bone broth
• ¼ cup extra virgin olive oil
• Salt and pepper to taste
• 1 Tbsp. Dynasty Chinese Five Spices
• Thyme sprig

• 2 lb pork loin
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup beef broth
• 3 garlic cloves, smashed
• ½ cup Dynasty Plum Sauce, divided
• 1 teaspoons Kikkoman soy sauce
• 1 teaspoon Nishiki apple cider vinegar
• 2 cups red and green cabbage, shredded
• ¼ cup shredded carrots
• 1 tablespoon parsley, chopped
• 10 slider buns
• Fries, for serving

Ginger Soy Dressing:

• ¼ cup Nishiki rice vinegar
• 3 ½ Tbsp vegetable or canola oil
• 3 Tbsp Kikkoman soy sauce
• 1 to 2 tablespoons honey (to taste)
• 3 tsp J-Basket Organic Sesame Oil
• 1 tsp grated fresh ginger

Salad:

• 9 ounces J-Basket Japanese Soba Noodle
• 12 ounces shrimp, peeled and deveined
• 1 teaspoon J-Basket Organic Sesame Oil
• ½ teaspoon Kikkoman soy sauce
• ¼ teaspoon black pepper
• 1 cup roughly chopped fresh cilantro
• 1 cup thinly sliced red cabbage
• 1 cup matchstick or thinly sliced carrots
• 3 scallions, thinly sliced (plus more for garnish)
• J-Basket Wakame Seaweed Salad
• J-Basket Roasted White Sesame Seeds, for garnish

• 8 chicken tenderloins
• ¾ tsp kosher salt, divided
• Black pepper, to taste
• 2 tsp J-Basket Organic Sesame Oil
• 2 tsp Kikkoman soy sauce
• 3 tbsp J-Basket Roasted White Sesame Seeds
• 3 tbsp J-Basket Roasted Black Sesame Seeds
• 3 tbsp J-Basket Black Sesame Seeds
• ¼ cup J-Basket Panko Bread Crumb
• Olive oil spray

Tangzhong (Water Roux):

• 25g bread flour (about 3 Tbsp.)
• ¼ cup milk
• ¼ cup water

Milk Bread Buns:

• ½ cup whole milk, lukewarm
• 2 tsp active dry yeast
• 1 egg, beaten
• 350g bread flour (about 3 cups)
• ¼ cup sugar
• 2 Tbsp butter, room temperature
• 1 tsp salt
• Tangzhong (prepared earlier)

Toppings:

• 1 egg
• Splash water
• 3 Tbsp butter, melted
• J-Basket Crunchy Furikake Toppers: Nori Komi, Garlic, Sriracha, and Wasabi

• ½ cup mayonaisse
• 5 Tbsp. Dynasty Chinese-Style Mustard Sauce
• 1 Tbsp white wine vinegar
• ½ tsp ground cayenne pepper
• ⅛ tsp salt
• Chicken tenders and fries

• 4 chicken cutlets, boneless
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup all purpose flour
• 1 tablespoons oil
• ¼ cup Dynasty Oyster Sauce
• Basil
• 3 cloves garlic, minced
• ⅔ cup heavy cream
• 2 cups chicken stock
• ¼ cup sundried tomatoes, chopped
• Sliced bread, for serving

• ½ onion, grated
• ½ cup Dynasty Japanese Style Panko Bread Crumbs
• 1 lb ground beef
• 1 garlic clove, minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube , crumbled
• ½ tsp Worcestershire sauce
• 1 tsp dijon mustard
• Cooking oil
• 2 garlic cloves, minced
• ½ onion, finely chopped
• 5 oz mushrooms, sliced
• 1 cup Dynasty Brown Gravy
• Parsley, chopped for garnish
• Mashed potatoes, for serving

• 1 Tbsp. Dynasty stir fry oil
• 1 pound chicken thighs, diced
• 2 tsp. Dynasty stir fry oil
• 1 cup leftover cooked Dynasty Jasmine Rice
• 1 red bell pepper, chopped
• ½ cup Dynasty Kung Pao Sauce
• Salt and pepper to taste
• ¼ cup roasted peanuts, roughly chopped
• Green onions, sliced for garnish

• 2 (8 ounces each) packages cream cheese, softened
• 1 can Dynasty Lychees, drained, ¼ cup syrup reserved
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• ½ cup white chocolate melting wafers, melted
• 1 (16 ounce) container whipped topping, thawed and divided
• 1 cup crushed graham crackers
• 1 cup raspberry jam
• Fresh raspberries, for topping

• 4 Bone-in pork chops
• Salt and pepper to taste
• 1/3 cup whole grain mustard
• 1/3 cup Dynasty Bead Molasses
• Roasted potatoes, for serving
• Steamed green beans, for serving

• 1 medium head cauliflower
• ¾ cup flour
• 3 tablespoons cornstarch
• ¾ cup almond milk
• ¼  teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 cup Dynasty Japanese Style Panko Breadcrumbs
• 1 cup Dynasty Sweet and Sour Sauce, warmed
• J-Basket roasted white sesame seeds, for garnish
• Sliced green onions, for garnish

• 16 ounces fresh udon noodles (2 servings of J-Basket Sanuki Udon), prepared according to package directions
• 1 tablespoon olive oil
• 1 pound chicken breasts, boneless and skinless, cut into small pieces
• 4 white mushrooms, sliced
• 3 green onions, sliced

Sauce:

• 1 tablespoon Dynasty Premium Sesame Oil
• ⅓ cup Kikkoman Soy Sauce
• 1 tablespoon Dynasty Sriracha Chili Sauce
• ½ cup Dynasty Hoisin Sauce
• 2 cloves garlic, minced
• 1 teaspoon ginger, freshly grated
• ½ cup chicken broth
• Black pepper to taste

• 1 pound ground chicken
• 2 green onions, finely chopped, plus more for serving
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• black pepper to taste
• Dynasty Premium Sesame Oil
• ½ cup Dynasty Bead Molasses, plus more for serving  
• Dynasty steamed rice, J-Basket roasted white sesame seeds, green onions, cilantro and pomegranate arils, for serving