Recipes (Homecook)

• 2 oz Yuzu Omoi Sake
• 4 oz dry sparkling wine or Champagne, chilled
• 1 oz fresh-squeezed yuzu or citrus juice (grapefruit works well as a substitute)
• Ice (optional, for pre-chilling the glass)
• 1 thin yuzu or lemon wheel, for garnish

• 3 oz Matcha Omoi Sake
• 4 oz Kikkoman Soy Milk Unsweetened
• 1/2 tsp matcha powder, plus more for garnish
• 1/2 oz simple syrup (adjust to taste)
• 1/2 cup ice cubes

• 3 Tbsp Pietro Lemon Dressing
• 1/2 cup Wel-Pac Shelled Edamame
• 2 Tbsp J-Basket Fried Onion
• 8 oz Shrimp, peeled and deveined
• 1/2 cup Canned Chickpeas
• 1/3 cup Canned Corn
• 1/2 cup Romaine lettuce
• 1/3 cup Red bell pepper
• 1/3 cup Tomatoes
• 2 Tbsp Feta cheese
• 2 Tbsp Olives

• 3 Tbsp Pietro Ginger Dressing
• 1/2 can Dynasty Baby Corn
• 8 oz Steak
• 1 heaping cup Arugula
• 1/3 cup Cucumber
• 1/3 cup Cherry tomatoes
• 2 Tbsp Feta cheese

• 3 Tbsp Pietro Sesame Miso Dressing
• 1/2 portion J-Basket Meijin Soba Frozen
• 8 oz Salmon fillet
• 1/2 can Dynasty Sliced Water Chestnuts
• 1 heaping cup Baby spinach
• 1/3 cup Cucumber
• 1/3 cup Matchstick carrots
• 1/3 cup Zucchini
• 1/3 cup Red onion

• 3 Tbsp Pietro Shoyu Dressing (jfc.com/product/item/89320)
• 8 sticks Kanikama (imitation crab)
• 1/2 cup Wel-Pac Shelled Edamame (jfc.com/product/item/18468)
• 1 portion Dynasty Maifun Rice Sticks (jfc.com/product/item/03188)
• 1/3 cup red cabbage, julienned1
• /3 cup matchstick carrots
• 1/3 cup cucumber, julienned
• 1/2 cup Napa cabbage, thinly sliced
• Green onion, sliced (as garnish)

• 7 oz J-Basket Udon Noodles (Dried) or 16 oz (Frozen/Cooked)
• 5 oz cabbage
• 2.5 oz asparagus, boiled
• 2.5 oz onion
• 2.5 oz yellow bell pepper
• 5 oz thin sliced pork belly
• 1 tablespoon vegetable oil
• 6 tablespoons Kikkoman Hon Tsuyu Soup Base — Item# 43800
• 1 tablespoon Kikkoman Saku Saku Crunchy Soy Sauce Flake
• Ground black pepper, as desired

• 6 oz J-Basket Chuka Soba / Ramen Noodle (Dried) or 9.5 oz (Frozen/Cooked)
• 4 teaspoons Kikkoman Saku Saku Crunchy Soy Sauce Flake
• 2 teaspoons Kikkoman Soy Sauce
• 2 teaspoons J-Basket Ramen Soup Base
• 2 oz chashu
• 1 oz bamboo shoots
• Leeks (green onions), thinly sliced on the bias, as desired
• Shredded nori seaweed, as desired
• 1 seasoned ramen egg

• 2 tablespoons cooking oil
• 1/4 pc sweet yellow onion, sliced
• 1/4 pc red bell pepper, sliced
• 1/2 cup broccoli florets
• 3.5 oz J-Basket Udon Noodles (Dried) or 8 oz (Frozen/Cooked)
• 3 oz Kikkoman Teriyaki BBQ Sauce, Original
• 2 tablespoons chopped green onion

• Nishiki white rice
• Nishiki seasoning vinegar
• Topping such as: raw tuna, raw yellowtail, raw salmon, cucumber, avocado, or any of your favorite / unique topping.

• 5 Chicken Wings
• ¼ tsp White pepper
• ¼ tsp garlic powder
• ¼ tsp salt
• ½ cup All-purpose flour
• 2 cups Oil
• Drizzle of Kewpie Mayonnaise
• Drizzle of Dynasty Sriracha sauce
• Drizzle of J-Basket sushi sauce
• Green onion as garnishment

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