Recipes (Homecook)

• 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

• 1 pineapple
• 2 Tbsp Vegetable Oil
• ½ lb shrimp, peeled and deveined
• 1 Tbsp minced garlic
• ½ red onion, cut into 1 inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• ⅓ cup spicy teriyaki sauce or substitute with original flavor
• 2 cups white rice for serving
• ¼ cup sliced green onions for garnish
• J-Basket black and white sesame seeds for garnish
• salt and pepper

• 1 cup plain yogurt ⠀
• 2 Tbsp tahini ⠀
• 2 Tbsp lemon juice⠀
• ½ tsp salt ⠀
• 1 cup grape tomatoes, sliced ⠀
• 2 cucumbers, sliced ⠀
• 1 Tbsp black sesame seeds ⠀
• 1 Tbsp parsley for garnish ⠀
• 1 Tbsp thyme for garnish⠀
• 4 slices thick cut toast⠀

• 1 ½ cups warm water
• 3 tsp active dry yeast
• 2 Tbsp granulated sugar
• 2 Tbsp vegetable oil
• 1 tsp kosher salt
• 3 ½ cups all purpose flour
• 2 Tbsp unsalted butter, melted
• ½ cup black sesame seeds

• 4 cups chicken broth
• 1/4 cup creamy miso dressing
• 2 servings of ramen noodles
• 2 soft-boiled eggs
• ¼ cup shredded carrots
• ½ cup shelled edamame
• ½ cup corn
• ¼ cup sliced green onions for garnish
• black and white sesame seeds for garnish

• ½ cups all purpose flour ⠀
• ⅓ cup sugar ⠀
• ½ cup butter softened ⠀
• 3 large eggs, whites and yolk separated ⠀
• 2 Tbsp milk ⠀
• 1 tbsp honey ⠀
• 1 Tbsp orange zest ⠀
• ⅛ tsp salt ⠀
• 1 cup black sesame seeds⠀
• 4 tbsp water

• 1 lb ground beef ⠀
• 1 Tbsp salt ⠀
• 1 Tbsp black pepper ⠀
• 4 Tbsp spicy teriyaki sauce ⠀
• 4 pineapple rings ⠀
• 4 burger buns ⠀
• 4 slices red onion ⠀
• 4 slices provolone cheese ⠀
• Cilantro for garnish⠀
• ¼ cup honey mustard ⠀
• Cilantro for garnish

• ½ cup pasture butter, softened
• 2 Tbsp. J-Basket Coconut Milk
• 1 cup sugar
• 2 eggs, beaten
• 1 cup coconut flour
• ½ cup oat flour
• ½ tsp salt
• 1 tsp. baking soda
• 1 tsp vanilla extract
• 1 cup roughly chopped walnuts
• 1 cup semi sweet chocolate chips

• 1 ½ cup flour
• 1 tbsp. Honey
• 1 tbsp. Baking powder
• ½ tsp. Salt
• 1 ¼ cup J-Basket Coconut Milk
• 2 tbsp. Coconut oil
• 1 egg
• 1 tsp. Vanilla extract
• Fresh fruit
• Maple syrup

• 1 lb J-Basket Udon Noodles
• 3 green onions, thinly sliced, whites only
• 1 tbsp J-Basket roasted sesame seeds
• 1 cup kimchi, chopped, plus some of the juice
• 1 tbsp sriracha sauce
• 2 tbsp butter
• ½ cup chicken broth
• 2 eggs, sunny side up
• Salt, for finishing

Mousse:

• 1 can DYNASTY Lychees, drained, plus extra for garnish
• 1 ½ teaspoons gelatin
• 1/4 cup cold water
• 3 egg whites
• 1/4 cup maple syrup
• 1/4 cup heavy whipping cream

Berry jam:

• 6 cups assorted berries, plus extra for garnish
• 2 cups sugar
• 2 tablespoons lemon juice
• Mint leaves, for garnish

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• Butter leaf lettuce
• 4.4 ounces Dynasty Maifun noodles
• 1/4 lb. carrots, grated
• 1/4 cucumber, cut into sticks
• 1 avocado, sliced