Recipes (Homecook)

• 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.

‍

(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

• 2 boneless skinless chicken breasts
• 8 oz. baby bella mushrooms, sliced
• salt and pepper to taste
• 2 Tbsp. butter
• 4 garlic cloves, minced
• ½ cup chicken broth
• ½ cup heavy cream
• ¼ cup Jbasket Crispy Onion
• chopped parsley, for garnish

• 1 lb. kabocha squash
• vegetable oil, for frying
• J-basket Natural Sea Salt, to taste

• 1 package firm fried tofu, cut into 2 inch triangles
• 2 Tbsp. dark soy sauce
• 1 tsp. turmeric
• 1 tsp. cumin
• 1 tsp. coriander
• 2 tsp. brown sugar
• 1 tsp. garlic powder
• ¼ cup peanut butter
• ⅓ cup J-Basket coconut milk
• 2 Tbsp. Kikkoman soy sauce
• 1 Tbsp. Nishiki rice wine vinegar
• ½ Tbsp. Jbasket Sesame Oil
• ¼ tsp. grated ginger
• 1 Tbsp. chili garlic sauce
• ⅛ tsp. Thai chili pepper flakes
• sliced green onion, for topping

• 2 Tbsp. J-Basket roasted black sesame seeds
• ½ cup uncooked quinoa
• 1 cup water
• 2 garlic cloves, minced
• 2 Tbsp. Kikkoman soy sauce
• 1 Tbsp. Nishiki rice vinegar
• 2 tsp. maple syrup
• ¼ tsp. ground ginger
• 2 tsp. Dynasty sriracha sauce
• 1 cup shredded carrots
• ½ cup sliced green onion
• 2 cups shelled J-basket Edamame

• 6 oz. Jbasket Udon
• 4 Tbsp. olive oil
• 4 oz. shimeji mushrooms
• ¼ cup diced onion
• 4 garlic cloves, minced
• ½ cup chicken stock
• ¼ cup heavy cream
• salt and pepper to taste
• ⅓ cup frozen peas, thawed
• ¾ cup grated parmesan cheese

• 1 ¼ lbs. chicken breast, thinly sliced
• ¼ cup + 2 tsp. cornstarch
• 3 Tbsp. vegetable oil
• 1 ½ tsp. minced garlic
• 1 tsp. minced ginger
• 1 tsp. Dynasty Sesame Oil
• ½ cup Kikkoman soy sauce
• ⅓ cup water
• ½ cup dark brown sugar
• ½ cup green onions, cut into 1-inch pieces

• ¼ cup extra virgin olive oil
• 3 garlic cloves, smashed
• 2 Tbsp. capers smashed
• 1 lemon zested and juiced
• 1 cup cherry tomatoes, halved
• 1 cup Dynasty Baby Corn
• ¼ cup basil, chopped
• salt and pepper, to taste
• 1 lb. salmon cut into filets

• 4 blackberries
• 4 lychees from Dynasty Canned Lychees
• 1-2 tsp. fresh rosemary
• juice from ½ a lemon
• 1 Tbsp. honey
• 1 Tbsp. juice from Dynasty Canned Lychee
• 1 ½ - 2 oz. tequila
• A couple of dashes of orange bitters
• sparkling water for topping
• rosemary sprig, for garnish
• blackberries, for garnish
• lychees, for garnish

• 1 block extra firm tofu, cut into cubes, salt, and pepper to taste, a pinch of red pepper flakes
• 1 package of J-Basket udon noodles
• 1 ½ Tbsp. tahini
• 1 tsp. maple syrup
• 2 Tbsp. Kikkoman soy sauce
• 1 Tbsp. Dynasty Hoisin Sauce
• juice from ½ a lime
• ½ tsp. Nishiki rice vinegar
• 1 tsp. Dynasty fish sauce
• 1 ½ Tbsp. gochujang
• ⅓ cup and 1 tsp. J-Basket coconut milk
• 1 tsp. minced garlic
• ⅛ tsp. Dynasty sesame oil
• 3 Tbsp. butter
• 1 package of shiitake mushrooms, stems removed and cut in half
• 1 package of green beans, trimmed and cut in half
• ¼ onion, diced
• large carrot, peeled into ribbons
• 1 ½ Tbsp. gochujang
• J-Basket roasted sesame seeds, for garnish
• sliced green onions for garnish

Marinade:

• 1 ½ lbs. boneless skinless chicken thighs
• 1 tsp. coriander
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. turmeric powder
• 1 tsp. cayenne pepper
• ¼ tsp. Dynasty Chinese 5 Spice
• ½ Tbsp. garam masala
• ¾ cup non-fat plain Greek yogurt
• Juice from 1 small lemon
• 3 garlic cloves, minced
• 1 Tbsp. grated ginger
• Salt and pepper to taste

Dish:

• 1 Tbsp. olive oil
• 15 fl. oz. of J-Basket coconut milk
• ½ teaspoon red pepper flakes
• ½ tsp. turmeric
• ½ tsp. cumin
• ⅛ tsp. coriander
• 1 cup uncooked basmati rice
• ¾ cup frozen green peas
• salt and pepper to taste
• cilantro leaves, for garnish
• sliced green onion for garnish

Yakitori Soy Basting Sauce (Tare):

• 1½ Tbsp Kikkoman Soy Sauce
• 1 Tbsp Sugar
• 1½ Tbsp Water

Tsukune ingreidnets:

• 300 g (10.6 oz) skinless chicken thigh
• 1/3 tsp of salt
• 1 egg
• ½ tsp of grated ginger root
• 3 Tbsp of corn starch
• ½ Tbsp of Vegetable oil (or preferred oil)

Yakitori Soy Basting Sauce (Tare)

• 1½ Tbsp Kikkoman Soy Sauce
• 1 Tbsp Sugar
• 1½ Tbsp Water

Yakitori Ingredients:

• 200 g or 7.1 oz of chicken thigh
• 1 stalk (100 g or 3.5 oz) of negi / Japanese long onion
• ½ Tbsp vegetable oil (or preferred oil)

Tendon Sauce:

• 1Tbsp Kikkoman Soy Sauce
• ½ tsp sugar
• 2 Tbsp water
• ½ tsp dashi / Japanese soup stock (granules)

Main Ingredients:

• About 300 g (10.6 oz) of warm cooked Nishiki white rice
• 4 pieces of shrimo (headless, medium)
• 1 small eggplant (about 80 g or 2.8 oz)
• 1/6 carrot (about 30 g or 1.1. oz)
• 1 green pepper (about 40 g or 1.4 oz)
• ¼ egg, beaten
• 110 ml (3.7 fl. oz) water
• 125 ml (4.2 fl. oz) flour
• Oil for deep-frying

Tentsuyu (Tempura dipping sauce):

• 2 Tbsp Kikkoman Soy Sauce
• 2 Tbsp Kikkoman Manjo Mirin or Kotteri Mirin
• 150 ml (5.1 fl. oz.) dashi / soup stock

Main Ingredients:

• 6 pieces of shrimp (headless, medium)
• 2 (about 160 g or 5.6 oz) small eggplants
• ¼ carrots (about 50 g or 1.8 oz)
• ½ onion (about 100 g or 3.5 oz)
• 2 green pepper (about 80g or 2.8 oz)
• ½ beaten egg
• 220 ml (7.4 fl. oz.) cold water
• 250 ml (8.5 fl. of.) flour
• oil for deep frying

(A) Sushi Vinegar:

• 1 Tbsp + 2 tsp Nishiki rice vinegar
• Scant 1 Tbsp sugar
• Heaped 1/5 tsp salt (slightly more than 1 g or 0.04 oz)

Main ingredients:

• 360 g (12.7 oz) freshly cooked Nishiki rice
• 2 Radishes
• 2 fillets of smoked salmon (small)
• 1 egg
• a dash of salt
• 1 tsp of vegetable oil (or preferred oil)
• 2 thing slices of cucumber
• Kikkoman soy sauce as desired for topping

‍

(A) Sushi Vinegar:

• 1 Tbsp + 1 tsp Nishiki rice vinegar
• 2 tsp sugar
• 1/5 tsp salt

Main ingredients:

• 250 g (8.8 oz) freshly cooked Nishiki rice
• 1/3 avocado
• 1 tsp lemon juice (or vinegar)
• 3 to 4 pieces (about 60 g or 2.1 oz) of boiled shrimp (headless, medium)
• 1 egg
• a dash of salt
• 1 tsp ofvegetable oil (or your preferred oil)
• 1 sheet of J-Basket nori seaweed
• 1.5 Tbsp J-Basket Roasted white sesame seeds
• Vinegared water as needed
• Kikkoman Soy Sauce as desired for topping

‍