Recipes (Homecook)

(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

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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

• ⅓ cup Nishiki Rice Vinegar
• 3 Tbsp granulated sugar
• 1 Tbsp Kikkoman Soy Sauce
• 2 tsp fish sauce
• 2 garlic cloves, minced
• 1 thai chili pepper, chopped
• 1 green papaya, shredded
• 1 large carrot, julienne
• 1 english cucumber, julienne
• 1 bunch of mint leaves, for garnish
• 3 tsp J-Basket Roasted White Sesame Seeds, for garnish

• 1½ lbs. J-Basket Amber Ground pork ⠀
• 2 green onions, thinly sliced ⠀
• 1 Tbsp fresh ginger, grated ⠀
• 1 ½ tsp Dynasty Sesame oil ⠀
• 1 Tbsp Dynasty Oyster Sauce ⠀
• ½ tsp kosher salt ⠀
• ½ tsp black pepper ⠀
• 4 hamburger buns, optional: use brioche bun.
• 2 cups coleslaw mix ⠀
• 2 tsp rice wine vinegar ⠀
• 1 tsp Kikkoman soy sauce⠀

• 2 cups cold mashed potatoes
• 1 eggs, beaten
• 2 tbsp. Chopped parsley
• 1 tsp salt
• ½ tsp pepper
• ¼ cup Dynasty Panko Breadcrumbs
• Frying oil
• Maldon salt, for finishing

• 1.5 lb J-Basket ground amber pork
• ½ onion, diced
• 2 garlic cloves, minced
• 1 tablespoon Dynasty Chinese Mustard
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon hot sauce
• 1 tablespoon fresh thyme
• Salt and pepper
• 6 eggs, plus 1 for wash
• 3 cups Dynasty Panko Bread Crumbs
• All purpose flour, for coating
• Vegetable oil, for frying
• Aioli or mustard for serving

• 1 ¼ cup flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon
• ½ teaspoon JBasket roasted white sesame seeds
• ½ cup coconut oil
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ¼ teaspoon celtic salt
• ½ cup raw honey
• 1 egg
• ½ cup brown sugar
• ¾ cup water

• 2 cups crimini mushrooms
• 2 egg yolks
• 2 cups mashed potatoes, cold
• ½ cup grated parmesan cheese
• 2 tablespoons chopped chives
• 4 eggs
• 1 tablespoon flour
• 2 cups Dynasty Panko
• Vegetable oil, for frying

• 2 lbs chicken wings
• 1 cup J-Basket Spicy Teriyaki Sauce
• Cilantro for garnish

• 10-12 okra
• 2 eggs, beaten
• pinch of salt
• pinch of sugar
• 1 Tbsp. water
• 1 tablespoon vegetable oil
• 1 slice ginger, julienne
• 1 red chili pepper, sliced
• ½ Tbsp. Kikkoman Soy Sauce
• ½ Tbsp. Dynasty Sesame Oil
• sliced green onion, for topping

• ¼ cup Dynasty Hoisin Sauce
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Nishiki Rice Vinegar
• 2 tsp. minced ginger
• 1 ½ tsp. minced garlic
• 1 ½ tsp. Dynasty Sesame Oil
• ¾ tsp. Chinese Five Spice
• 4 boneless skinless chicken breast
• sliced green onion, for topping
• Optional: 2 cups Dynasty Jasmine Rice to serve

• 3 corn cobs
• 3-4 Tbsp. Japanese mayo
• ½ Tbsp. Dynasty Sriracha
• 1 ½ Tbsp. oyster sauce
• 1 Tbsp. garlic powder
• ½ Tbsp. Chinese five spice
• ¼ Tbsp. red chili flakes
• pinch of black pepper
• additional Dynasty Sriracha, for drizzling
• sliced green onion, for topping

• 1 cup Dynasty Jasmine White Rice
• 2 Tbsp. vegetable oil
• 1 can spam, cut into ¼ inch thick slices
• 1 onion, finely chopped
• 1 medium carrot, small dice
• 2 green onion, sliced
• 2 garlic cloves, minced
• 1 tsp. Kikkoman soy sauce
• 1 tsp. Dynasty sesame oil
• kosher salt
• white pepper
• 1 large egg, beaten
• 4 oz. frozen peas

• 3 Tbsp. mirin
• 3 Tbsp. sake
• 1 Tbsp. soy sauce
• 2 Tbsp. water
• 2 tsp. potato starch
• 1 Tbsp. toasted sesame oil
• 2 green onions, sliced
• ¾ lb. Jbasket Amber Pork
• 1 knob of ginger, grates
• 4 Tbsp. miso
• 2 Tbsp. granulated sugar
• sliced green onions, for garnish

• 1 cup water
• ⅔ cup granulated sugar
• ½ cup walnuts
• 4 large egg whites
• ⅔ cups mochiko flour
• 1 cup vegetable oil, for frying
• 1 lb. shrimp, peeled and deveined
• ¼ cup mayo
• 2 Tbsp. honey
• 1 Tbsp. sweetened condensed milk
• 1 Tbsp. Jbasket White Sesame Seeds
• sliced green onions, for garnish

• 14 oz. extra firm tofu
• 2 Tbsp. Dynasty sriracha
• 2 Tbsp. honey
• 2 tsp. soy sauce
• ¼ tsp. crushed red pepper
• 2 Tbsp. vegetable oil
• 1 Tbsp. cornstarch
• 2 Tbsp. Jbasket Sriracha Sesame Seeds
• 2 green onions, sliced

• 2 tsp. sake
• 1 Tbsp and 1 tsp. soy sauce
• 1 tsp. cornstarch
• 1 ¼ tsp and. Jbasket Sesame Oil
• 6 oz. salmon cut into bite size pieces
• 10 oz. Japanese eggplant, cut into 3 inch long strips
• ½ tsp. Salt
• 1 Tbsp. Dynasty oyster sauce
• 2 Tbsp. water
• 2 Tbsp. vegetable oil
• 6 okra cut in half

• 4 oz. uncooked elbow macaroni
• 2 tsp. olive oil
• 1 Tbsp. Nishiki rice vinegar
• 1 tsp. granulated sugar
• 2 persian cucumbers, sliced
• ½ tsp. salt
• 1 cup, cherry tomatoes, halved
• ¾ cup corn kernels
• 4 slices deli ham, sliced
• 3 Tbsp. kewpie Mayo
• 2 Tbsp. Jbasket Creamy Miso Dressing
• shredded nori, for topping
• chopped chives, for topping
• toasted white sesame seeds, for topping