Recipes (Homecook)

(For Matcha Cream Puff)

• 1 cup Butter (regular butter)
• 1 cup Boiling water
• 1 cup All purpose flour
• 4 Eggs, unbeaten
• Custard Cream filling (Ingredients and Directions Below)

(For Toppings)

• Powdered sugar
• Matcha Green Tea Powder

(For Custard Cream Filling)

• 8 oz whipping cream
• 1 package (approx. 3 1/2 oz) instant pudding mix
• 1 1/3 cups milk
• 1 1/2 or 2 tsp Matcha Powder

• 1 tbsp (5g) Matcha Green Tea Powder
• 1 1/2 envelope of unflavored gelatin
• 5 tbsp water
• 1 cup milk
• 1.5 cup heavy cream
• 1/2 cup sugar

(For Red Bean Topping)

• 5 tbsp sweetened red bean paste
• whipped cream for garnish

(For the Matcha Sauce)

• 1 tbsp (5g) Matcha Green Tea Powder
• 3 tbsp lukewarm water
• 1.5 tbsp sugar

• 1 Packet Maeda Naked Organic Matcha Tea Powder
• 1 Tbsp. Hot Water
• 1 Scoop Vanilla Ice Cream

• 2 packets/2g Maeda Naked Organic Matcha Tea Powder
• 1/2 cup Blueberries
• 1/2 cup Yogurt
• 1/2 cup Milk
• 1 Tbsp. Sugar
• 1/2 cup Ice Cubes
• Garnish: Matcha Powder, Blueberries and Mint Leaves

• 1 package Sapporo Ichiban Yakisoba
• 1 strip of bacon
• ½ cup cabbage, chopped
• ¼ white onion, thinly sliced
• Nonstick cooking spray
• 3 eggs, beaten
• Salt and pepper to season
• Hot sauce to taste

• 1 package Sapporo Ichiban Tonkotsu Ramen
• 4 lettuce leaves
• ½ teaspoon lemon juice
• 1 teaspoon sesame oil
• ½ teaspoon chili garlic sauce
• 1 pinch of pepper
• 1 Cup Shrimps
• 2 Sliced Garlic
• 1 Tbsp Vegetable Oil
• Sliced green onion for garnish

• 1 bag Sapporo Ichiban Sriracha Yakisoba noodles
• 1 tbsp peanut butter
• ½ tbsp Kikkoman soy sauce
• ½ tbsp Nishiki rice vinegar
• ½ Sapporo Ichiban Sriracha Yakisoba sauce packet
• ½ tbsp crushed peanuts
• Cilantro

• 2 packages Sapporo Ichiban Shrimp Ramen
• ½ tablespoon paprika
• 1 tablespoon flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon crushed chili pepper
• 6 ounces raw shrimp, thawed, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 pineapple
• Sliced green onion to garnish

• 1 package Sapporo Ichiban Shio Ramen
• 4 oz. chicken thigh, skin on
• ½ teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon vinegar
• Oil for cooking
• 1 egg, soft boiled and sliced in half
• Sliced green onion for garnish

• 2 packages Sapporo Ichiban Original Ramen
• 1 green onion, sliced
• 1 cup mixed frozen stir-fry vegetables (we used carrots, mushrooms, water chestnuts and snow peas)
• 6 ounces frozen scallops
• 4 tablespoons J-Basket potato starch (katakuriko)
• Vegetable oil for frying

• 1 package of Sapporo Ichiban Miso Ramen
• 1 tsp J-basket organic sesame oil
• 1 tsp Ground ginger
• 1 tsp Ground Garlic
• ½ tsp Chinese hot sauce
• 2 oz J-basket Ground Amber Pork
• 3 oz Soy milk or milk
• 3 tsp Ground sesame
• Dynasty Chili oil to taste
• Green onion for garnish

• 2 packages Sapporo Ichiban Hot and Spicy Chicken Ramen
• 1 tablespoon olive oil
• ¼ white onion, diced
• 1 clove garlic, minced
• 1 ½ cups cooked carnitas
• 1 jalapeno, deseeded and sliced
• 1 avocado, diced
• ¼ cup cilantro, chopped
• 2 lime wedges

• 5 packages of Sapporo Ichiban Chicken
• 8 cups of water
• 4 tbsp of sake (2 tbsp for chicken and 2 tbsp for nabe base)
• ¼ napa cabbage
• ½ lbs chicken thighs, cut into small pieces
• 5 slices of ginger, thinly cut Maitake mushroom
• 2 baby bok choy
• Japanese Leek (Negi)
• 1 tbsp of Dynasty sesame oil

• 2 packages Sapporo Ichiban Beef Ramen
• 2 tablespoons olive oil
• 6 oz. ground beef or ground turkey
• ½ tablespoon taco seasoning
• 1/3 cup canned corn, drained
• 1/3 cup canned black beans, drained
• 1 Roma tomato, diced
• ½ avocado, diced
• Chopped cilantro to garnish
• Shredded cheese to garnish

• 3.5 oz (100g) granulated sugar
• 3.4 fl oz (100cc) heavy cream
• 1.7 fl oz (50cc) water
• 0.5 oz (15g) butter
• 1 tbsp Hikari Organic Miso White
• 1 tbsp Kikkoman Manjo Mirin
• 10 fl oz (300ml) vanilla ice cream
• Almonds to taste

• 1.3 lb (600 g) Chicken thigh
• 1 tbsp Vegetable oil

[A]

• 3 tbsp Hikari Organic Miso White
• 2 tbsp Maple syrup
• 1 tbsp Mustard

(A)

• 100g/3.5 oz tuna
• 2 mushrooms
• 1/6 onion
• 1 tbsp Hikari Organic Barley Miso or Hikari Organic White Miso
• 2 tbsp olive oil
• 1 tsp grain mustard
• 3 sprigs of Italian parsley
• Some pepper

----

• Some baguette
• 1 garlic clove
• 1 sprig of watercress
• 1/6 lemon
• olive oil to taste
• pepper to taste

• 8 Shrimps
• Pinch of Salt & pepper
• 1/2 tbsp J-Basket Katakuriko (Potato Starch)
• 1/2 Broccoli
• 1 Potato
• 1 tbsp Dynasty Sesame Oil
• Some J-Basket Katsuo Bushi

[A] Miso Mayo Sauce:

• 1 tbsp Hikari Organic Miso Red　
• 2 tbsp Mayonnaise

• 5 oz. canned crab meat, drained
• 4 oz. cream cheese, softened
• 1 green onion, finely sliced
• 1 tsp. Worcestershire sauce
• 1 tsp. Kikkoman soy sauce
• ½ tsp. garlic powder
• ¼ tsp. red pepper flakes
• 18 Dynasty wonton wrappers
• oil for frying
• Dynasty Chinese style mustard (for dipping)
• Dynasty sweet & hot mustard (for dipping)
• Dynasty sweet and sour sauce (for dipping)

• 10.5 oz. cream of mushroom soup
• 4 cups frozen cut green beans, defrosted
• ½ cup milk
• 1 tsp. Kikkoman soy sauce
• ½ tsp. black pepper
• ¼ tsp. salt
• 1 ½ cups Jbasket Crispy Onion

• 16 oz spaghetti
• 1 pack JBasket Original Jumbo Pork Sausage, sliced into rounds (Can be substituted with the spicier flavor)
• 3 Tbsp. Olive oil
• ½ cup onion, diced
• 1 cup cherry tomatoes, sliced in half
• 1 tsp garlic, minced
• 1 cup sliced mushrooms
• 5 cups chicken broth
• 1/2 cup heavy cream
• ½ cup grated parmesan cheese, plus more for topping
• Parsley, chopped for garnish

• ½ Tbsp. ground cinnamon
• 1 Tbsp. granulated sugar
• Maple syrup for rimming
• 3 oz. spiced rum
• 2 oz. rum
• ½ oz. allspice dram
• ½ oz. falernum
• ½ oz. maple syrup
• 4 oz. apple cider
• 2 oz. Jbasket Pineapple Juice
• A few dashes of tiki bitters
• apple slices, for garnish

• 8 oz dry rigatoni
• 2 Tbsp. unsalted butter
• 3 garlic cloves, minced
• 2 Tbsp. gochujang
• 1 cup heavy cream
• ½ cup pasta water
• ¼ cup parmesan
• additional parmesan for topping
• shredded Jbasket Nori for topping
• sliced green onion

• 2 large eggs
• 114 ml. canned coconut milk, full-fat
• 125 ml. almond milk
• 80 g coconut sugar
• ½ Tbsp. vanilla extract
• ¼ cup Jbasket Black Sesame, finely ground
• ½ box mochiko flour
• ½ tsp. baking powder
• 1 Tbsp. Jbasket Black Sesame Seeds,  for topping

• For the Marinade:
• 3 large stalks fresh lemongrass, peeled and white parts minced
• 1 Thai chili pepper, finely chopped
• 1 tsp. minced garlic
• ½ tsp. ground black pepper
• 1 tsp. salt
• 1 Tbsp. palm sugar
• 2 Tbsp. Dynasty Fish Sauce
• 1 Tbsp. lemon juice
• 1 Tbsp. dark soy sauce
• 4 (8 oz.) lamb chops, about 3/4-inch thick

For the Sauce and Cooking:

• 2 Tbsp. lemon juice
• 2 Tbsp. brown sugar
• 2 Tbsp. white wine vinegar
• 1 Thai chili pepper, thinly sliced
• 2 large cloves garlic, crushed
• 2 Tbsp. canola oil
• 2 large cloves garlic, crushed
• 2 Tbsp. brown sugar

To Make the Kale Slaw:

• ⅓ cup tahini
• 1 tsp. lemon zest
• 2 Tbsp. lemon juice
• 1 garlic clove, minced
• 1 tsp. olive oil
• 1 tsp. Dijon mustard
• 1 tsp. maple syrup
• salt and ground black pepper, to taste
• ¼ cup + 1 Tbsp. ice cold water
• 2 cups shredded kale
• 2 cups shredded red cabbage

To Make the Sweet Potato Cakes:

• ½ cup quinoa, rinsed and drained
• 1 cup water
• pinch of salt
• 1 cup mashed cooked sweet potato flesh
• 2 Tbsp. hemp seeds
• 1 Tbsp. nutritional yeast
• 1 tsp. Old Bay seasoning
• ¼ cup parsley, roughly chopped
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ½ tsp. sweet paprika
• ½ tsp. lemon zest
• 2 Tbsp. Dynasty Panko
• lemon wedges for serving
• dill, for garnish

To Make the Shrimp:

• 2 bay leaves
• 1 tsp. black peppercorns
• 1lb. shrimp peeled and deveined with tails on
• Lemon wedges, for garnish

To Make the Sauce:

• ½ cup ketchup
• 2 Tbsp. prepared horseradish
• 1 Tbsp.lemon juice
• 1 tsp. Thai sweet chile sauce
• ½ tsp. Worcestershire sauce
• 2 tsp. Dynasty Sriracha
• lemon wedges, for serving

• ¼ cup extra virgin olive oil
• 1 yellow onion, chopped
• 6 carrots, chopped
• 4 celery stalks, chopped
• 3 cloves garlic, minced
• 2 Tbsp. fresh thyme leaves
• 1 Tbsp. dried basil
• 1 Tbsp. dried oregano
• 1 ½ tsp. fennel seeds
• 1 tsp. smoked paprika
• kosher salt and black pepper, to taste
• 2 Tbsp. tomato paste
• ½ cup dry white wine
• 6 cups vegetable broth
• 1 pinch of crushed red pepper flakes
• 1 can Dynasty Baby Corn, drained
• 5 cups roughly chopped kale
• ½ cup whole milk
• ⅓ cup grated parmesan cheese
• 1 lb. fresh cheese tortellini
• heavy cream for topping
• chopped chives for garnish

• ¼ cup Dynasty Gluten Free Panko
• 1 egg
• 2 Tbsp. unsalted butter
• 1 shallot, minced
• 4 garlic cloves, minced
• 1 tsp. Italian seasoning
• ½ tsp. garlic powder
• ¼ tsp. crushed red pepper flakes
• ¼ cup grated parmesan cheese
• 1 ½ Tbsp. fresh sage, minced
• ½ Tbsp. fresh rosemary, minced
• 2 Tbsp. fresh parsley, minced
• ½ tsp. salt
• ⅛ tsp. black pepper
• 1 lb. ground chicken

• 2 tablespoons Kikkoman® Teriyaki Takumi, Original
• 1 teaspoon Kikkoman® Tamari Soy Sauce
• 2 cups cooked Dynasty rice
• 6 Dynasty dried shiitake mushroom
• 2  teaspoons dried shrimp
• ¼ teaspoon ground white pepper
• ½ teaspoon Kikkoman® Sesame oil