Recipes (Homecook)

• 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

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• 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

• 2 teaspoons Kikkoman® Oyster Sauce
• 3 Tablespoons Kikkoman® Soy Sauce
• 3 teaspoons rice wine
• 1 teaspoon sugar
• 2 Tablespoons + 1 Tablespoon + 1 teaspoon vegetable oil, divided
• 2 teaspoons Dynasty fish sauce
• 3 eggs, beaten
• 6 cups of cooked Dynasty rice, cooled
• 3 scallions, finely chopped

• 2 salmon fillets
• 3 shiitake mushrooms
• 3 ½ ounces shimeji mushrooms
• 1 ¾ ounces maitake mushrooms
• 2 ¼ cups uncooked Nishiki rice
• 4 fluid ounces Kikkoman® Hon Tsuyu
• 1 tablespoon Sake
• 1 sprig green perilla or Japanese parsley, for garnishing

• 2 cups Nishiki premium medium grain rice
• 2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
• 1 tablespoon light brown sugar

Main Ingredients:

• 1 3/4 cups vegetable or reduced-sodium chicken broth
• 1 cup Dynasty jasmine rice
• 1/2 cup coarsely shredded carrots
• 1/3 cup Kikkoman® Teriyaki Takumi, Original
• 1/4 cup frozen peas, thawed
• 2 tablespoons Kikkoman® Sesame Oil
• 2 teaspoons minced ginger or 1/8 teaspoon ground
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 2 green onions, sliced and coarsely chopped
• 2 eggs, beaten
• Vegetable oil

Toppings:

• Additional Kikkoman® Teriyaki Takumi, Original
• Diagonally sliced green onions

‍

• 2 cups chicken stock or broth*
• 1 cup Dynasty jasmine white rice
• 1 tablespoon vegetable oil
• 2 teaspoons Kikkoman® Sesame Oil
• ½ pound boneless, skinless chicken thighs or breasts, cut into ½-inch squares
• ¾ cup frozen peas and carrots, thawed
• 1 tablespoon fresh ginger root, minced
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1 egg, beaten
• 2 tablespoons Kikkoman® Less Sodium Soy Sauce

*Chicken stock or broth may be substituted with water.

• 2 tablespoons +2 tablespoons vegetable oil, divided
• ½ cup minced yellow onion
• ½ cup chopped carrots
• ½ pound boneless skinless pork chops, cut into ½-inch cubes
• 2 large eggs, beaten
• 4 cups cooked and chilled Dynasty jasmine white rice
• ½ cup frozen peas
• ¼ cup chopped Dynasty water chestnuts
• ½ cup Kikkoman Teriyaki Takumi, Korean BBQ
• 2 tablespoons chopped cilantro

(A) Ponzu Sauce:

• 150 ml (5.1 fl oz.) of Kikkoman soy sauce
• 75 ml (2.5 fl oz.) of citrus juice (lemon, lime, yuzu, etc.)
• 1 tsp of brown sugar (or honey, any sugar)

Main Ingredients:

• 400 g (14.1 oz.) of beef (red meat, for steak)
• 4 (about 160 g or 5.6 oz.) green peppers
• Vegetable oil (or preferred oil) as needed

*The sauce can be stored in a refrigerator for up to 2 weeks.

*Since extra ponzu sauce can be prepared, feel free to add your preferred oil and use with grilled vegetables and boiled pork dishes as well.

‍

(A) Yakiniku Sauce:

• 150 ml (5.1 fl oz.) of Kikkoman Soy Sauce
• 2 Tbsp of brown sugar (or honey or any sugar)
• 1 clove (about 10 g or 10.4 oz.) of garlic, thinly sliced
• 1 knob (about 10 g or 10.4 oz.) of ginger, thinly sliced
• 1 piece (about 80 g or 2.8 oz.) of apple (peeled, cored and roughly chopped)
• 1 Tbsp of J-basket organic sesame oil
• 1 Tbsp of vegetable oil (or preferred oil)

Main ingredients:

• 4 (about 250 g or 8.8 oz.) lamb chops
• 2 (about 80 g or 2.8 oz.) green peppers
• ½ each (about 200 g or 7.1 oz.) red and yellow bell peppers
• 1 corn on the cob (boiled)
• Vegetable oil (or preferred oil) as needed

*The sauce can be stored in a refrigerator for up to 2 weeks.

*Since extra classic sauce can be prepared, it can be used as seasoning for noodles or as a raw vegetable dip.

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(A) Teriyaki Sauce:

• 150 ml (5.1 fl oz.) of Kikkoman soy sauce
• 4 Tbsp of brown sugar (or honey, or any sugar)
• 4 Tbsp of water

Main ingredients:

• 4 pork spare ribs (about 500g or 17.7 oz)
• 1 (about 200g or 7.1 oz.) onion
• Vegetable oil (or preferred oil) as needed for grilling

‍

The sauce can be stored in a refrigerator for up to 2 weeks.

* Since extra sauce can be prepared, it can be used for chicken and pork stir-fry dishes as well as for grilled rice balls.

• 10 Dynasty Egg Roll Wrappers
• ¾ cup pumpkin puree
• ¼ cup granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. pumpkin pie spice
• 4 oz. cream cheese, softened
• 1 tsp. lemon zest
• ½ tsp. lemon juice
• 3 Tbsp. granulated sugar
• vegetable oil, for frying
• ⅓ cup cinnamon sugar
• whipped cream, for serving

• 1 Tbsp unsalted butter
• 8 large eggs, beaten
• salt and pepper, for seasoning
• 8 Dynasty Egg Roll Wrappers
• 4 stalks green onion, green parts only cut into 2 inch pieces
• 8 strips bacon, cooked
• 1 cup shredded cheddar cheese
• vegetable oil, for frying
• shredded green onion for garnish

(A) Broth Seasoning:

• 4 Tbsp of Kikkoman soy sauce
• 2 tsp of J-Basket organic sesame oil

Main Ingredients:

• 200 g total of vegetable scraps (onion (with peel), carrot (with peel), garlic, ginger root (cabbage (with core), mushrooms, etc.)
• 2 servings of Chinese noodles
• 1/2 stalk (about 15cm or 6 in.) of negi / Japanese long onion

(A) Pork Marinade:

• 120 ml (4.1 fl oz.) of Kikkoman soy sauce
• 2 tsp of sugar
• 2 slices of ginger (thinly sliced)
• 1 clove of garlic (small, thingly sliced)
• 60 ml (2 fl oz.) of water

(B) Egg Marinade:

• 2 Tbsp of Kikkoman soy sauce
• 4 Tbsp of water

Main ingredients:

• 400 g (14.1 oz) of pork shoulder (block)
• 2 servings of Chinese noodles
• 2 boiled eggs
• 2 leaves of cabbage
• ½ sheet of nori seaweed
• Pepper to taste

* Feel free to prepare a large portion of braised pork and soy sauce eggs. These both can be kept in a refrigerator for 4-5 days. The braised pork can also be sliced thinly and enjoyed with mustard or in sandwiches.

(A) - Chicken marinade:

• 120 ml (4.1 fl oz.) of Kikkoman soy sauce
• 2 tsp of sugar
• 2 slices of ginger root (thinly sliced)
• 1 clove of garlic (small, thingly sliced)
• 60 ml (2 fl oz.) of water

Main ingredients:

• 1 Bone-in chicken thigh
• 2 servings of Chinese noodles
• 1 bunch (divided into 4) bok choy
• 20g (0.7 oz.) of carrots, julienned
• 1 small pack of broccoli sprouts
• Pepper to taste