Recipes (Homecook)

• 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

‍

(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
• Vinegared water as needed
• Kikkoman Soy Sauce as desired for topping

‍

This recipe uses ingredients for raw or semi-cooked consumption.

To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

(A) Sushi Vinegar:

• 2 Tbsp Nishiki rice vinegar
• 1 Tbsp sugar
• 1/4 tsp salt

Main ingredients:

• 360 g (12.7oz) freshly cooked Nishiki rice
• 6 sheets of J-Basket nori seaweed
• 5 leaves of each leafy vegetables, green kale
• 4 Tbsp. salmon roe
• 4 pieces (about 50g or 1.8 oz.) of tuna sashimi
• 4 pieces (about 50g or 1.8 oz.) of salmon sashimi
• 4 pieces (about 60 g or 2.1 oz.) of boiled shrimp (headless, medium)
• 4 strips (about 50g or 1.8 oz.) of Japanese rolled omelet
• 1/2 cucumber, quartered lengthwise
• Kikkoman Soy Sauce for topping
• Wasabi for topping

This recipe uses ingredients for raw or semi-cooked consumption.

To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

(A) Sushi vinegar for sushi rice:

• 2 Tbsp Nishiki rice vinegar
• 1 Tbsp sugar
• 1/4 tsp salt

Main ingredients

• 400 g (14.1 oz) freshly cooked Nishiki rice
• 80g (2.8 oz) tuna sashimi
• 80g (2.8 oz) salmon sashimi
• 1 Tbsp Kikkoman Soy Sauce
• 1/4 pack daikon radish sprouts (can sub with broccoli sprouts)
• Wasabi for topping

• 3 Tbsp. cold water
• 3 tsp. gelatin powder
• 2 cups heavy cream
• 1 cup lychee juice from Dynasty Lychees
• ¼ cup granulated sugar
• 1 can coconut cream, can chilled overnight
• ½ cup powdered sugar
• ½ tsp. vanilla extract
• toasted coconut flakes, for topping
• mint leaves, for garnish

• 16 oz. linguine
• 2 Tbsp. olive oil
• 2 garlic cloves, sliced
• 1 pint cherry tomatoes, halved
• 1 can Dynasty Baby Corn
• 5 oz. chopped kale
• juice from 1 lemon
• ¼ cup grated parmesan cheese
• red pepper flakes, to taste
• salt and pepper, to taste

• 12 chicken wings
• 2 Tbsp. olive oil
• salt and pepper, to season
• ¼ cup white miso paste
• 2 tsp. lime juice
• 1 tsp. ginger
• 1 tsp. Nishiki rice vinegar
• 1 Tbsp. brown sugar
• 1 tsp. Dynasty Sesame Oil
• 3 Tbsp. water
• JBasket Roasted White Sesame Seeds, for topping
• shredded green onions, for topping

• 2 tsp. Dynasty oyster sauce
• 2 tsp. Dynasty Fish Sauce
• 1 tsp. Kikkoman Soy Sauce
• 1 tsp. dark soy sauce
• 1 tsp. sugar
• 2 Tbsp. water
• 1 ½ Tbsp. vegetable oil
• 2 garlic cloves, minced
• 1 Thai chili
• 1 red bell pepper, julienne
• 7 oz. chicken thighs, cut into bite size pieces
• 1 cup Thai basil leaves
• sliced green onion, for garnish

• vegetable oil, for frying
• 6 oz.  Dynasty Wonton Wrappers, cut in half diagonally
• 1 lb. thinly sliced sirloin
• 4 garlic cloves, minced
• 2 Tbsp. minced ginger
• ½ cup Kikkoman Soy Sauce
• 3 Tbsp. brown sugar
• 1 Tbsp lime juice
• 2 tsp. Dynasty Sesame Oil
• 1 Tbsp. vegetable oil
• 1 cup kimchi
• Kikkoman Sriracha Mayo, for topping
• Dynasty Sriracha sauce, for topping
• sliced green onion, for topping
• J-Basket Roasted White Sesame Seeds, for topping
• 1-2 serrano peppers, sliced

• 6 oz. Jbasket Amber Pork
• 1 Tbsp and ½ tsp. Kikkoman Soy Sauce
• 1 Tbsp and 1 tsp. sake
• 1 tsp. J-Basket katakuriko potato starch
• 2 tsp. Dynasty Oyster Sauce
• 1 tsp. gochujang
• 1 tsp. sugar
• 11 oz. kabocha squash, sliced ⅛ inch thick
• 1 Tbsp. water
• 1 Tbsp. vegetable oil
• 1 clove garlic, sliced
• JBasket roasted white sesame seeds, for topping
• sliced green onion, for topping

• 1 ½ lbs. kabocha squash, cut into 2 inch pieces
• 2 Tbsp. water
• ½ Tbsp. unsalted butter
• ½ onion, small dice
• 3 slices bacon, small dice
• ½ tsp kosher salt
• ⅛ tsp. black pepper
• ¼ cup all purpose flour
• 1 large egg, beaten
• ½ cup Jbasket Panko
• 3 cups vegetable oil
• microgreens, for topping

• 5 shallots, minced 
• 2 oz. Thai yellow curry paste
• 2 cups chicken stock
• ⅓ cup J-Basket coconut milk
• 3 Tbsp. curry powder
• 1 Tbsp. Kikkoman soy sauce
• ⅛ tsp. white pepper
• ⅛ tsp. black pepper
• ¼ tsp. sugar
• 3 packages Jbasket Fried Fish Cake Ball

• 3 Tbsp. JBasket bonito flakes
• ¼ cup boiling water
• 1 bitter melon, ⅛ inch thick slices
• 1 tsp. salt
• 14 oz. medium firm tofu
• 6 slices, pork belly, cut into 1 ½ inch pieces
• 2 large eggs, beaten
• 2 ½ Tbsp. vegetable oil
• 1 Tbsp. Kikkoman soy sauce
• JBasket bonito flakes, for topping
• green onion, for topping
• Jbasket Toasted White Sesame Seeds, for topping

• 5 chicken wings
• 1 Tbsp white wine
• 1 Tbsp. ketchup
• 1 Tbsp. chili bean sauce
• 1 tsp. Nishiki rice vinegar
• ¼ tsp. salt
• 1 tsp. Dynasty oyster sauce
• 1 tsp. garlic paste
• 1 tsp. sugar
• 2 Tbsp. cornstarch
• 2 Tbsp. cake flour

• 2 cups heavy cream
• ⅔ cup granulated sugar
• 1 Tbsp lime zest
• Pinch of salt
• ⅓ cup lime juice
• 1 can of Dynasty Lychees
• Additional lime zest, for garnish
• whipped cream, for topping