Recipes (Homecook)

• 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

‍

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

• 1 can Dynasty Water Chestnuts
• 2 teaspoons extra virgin olive oil
• ¼ cup chicken broth
• ½ teaspoon Jbasket sea salt
• ½ teaspoon black pepper
• 1-2 sprigs fresh thyme
• 1 french baguette
• ¼ cup Sun Dried Tomato Bruschetta

• 1 grilled chicken breast, sliced
• 2 Tbsp. J-Basket Ginger Teriyaki Sauce
• 1 large handful of mixed greens
• 1 orange bell pepper, sliced thin
• ½ avocado, sliced
• 1 red onion, shaved
• 2 pineapple sliced, grilled

• ½ head cabbage
• 3 carrots, shredded
• 3 cloves garlic
• 1 tsp fresh ginger
• 1 cup Dynasty shiitake mushrooms finely chopped
• 1 teaspoon Kikkoman soy sauce
• 1 teaspoon Nishiki rice wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 1 tsp sesame oil
• Fresh black pepper
• 1 tablespoon cornstarch, to seal rolls
• ¼ cup water, for sealing rolls
• 1 package Dynasty Spring Roll Wrappers
• ¼ cup Dynasty Sweet & Sour Sauce

• 1 package J-Basket Udon Noodles
• 2 cups shredded purple cabbage
• 1 cup shredded carrot
• 1 cup cucumber, julienned
• ¼ cup sliced green onions
• J-Basket Sesame seeds, for garnish
• 1 cup roughly chopped cilantro
• ⅓ cup J-basket Ginger Dressing

Golden Beetroot Kombu Broth

• 8 inches dashi kombu/kelp
• 9 cups water
• 10–12 dried green onion root (can be replaced w/ fresh green onion)
• ½ cup dried mushroom stems (can be replaced w/ 8 oz. white button mushrooms)
• 2 carrots (peeled & roughly chopped)
• ½ medium/2 cups Korean radish
• 1 medium onion (peeled & roughly chopped)
• 3 golden beetroot (peeled & roughly chopped)
• 3 tbsp Kikkoman mirin
• 2 tsp mushroom seasoning
• Salt & pepper to taste
  

Udon & Topping

• J-Basket Udon (Cooked according to the instructions on the package)​
• 3.5 oz. organic beech mushrooms (lightly blanched)-
• 12 – ¼” slices Korean radish (lightly blanched)
• 12 – ¼” slices golden beetroot (raw or lightly blanched)
• 4 young baby corn
• Sliced green onion & DY chili oil to garnish

• 1 onion
• 1 garlic clove
• ¼ cup white wine
• 2 lbs pre packaged carnitas or pulled pork (I used carnitas)
• 6 bag fresh sesame slider rolls
• ½ cup sweet & sour sauce
• Pre-packaged asian slaw (or make it yourself)

• 1 rack of baby back pork ribs
• 1 cup Dynasty Sweet & Sour Sauce
• Olive Oil
• Salt & Pepper

• 1 lb chicken tenders, cut into small cubes
• ½ onion, sliced
• 2 tablespoons Dynasty Sweet & Sour Sauce
• 5 large kale leaves, washed, de-ribbed and chopped
• ¼ cup cashews
• 2 green onions, thinly sliced
• ½ cup cornstarch
• 1 egg, whites separated

• 5 cups cauliflower florets
• 3 tablespoons sunflower oil
• 1 Tablespoon sesame oil
• ⅓ cup corn starch
• 1 7oz jar Dynasty Sweet and Sour Sauce
• 4 cups steamed Nishiki white rice, for serving
• Thinly sliced green onions for garnish

• Pork loin
• 1 cup Dynasty Chinese Mustard
• ½ raw honey
• ⅓ cup apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon coconut oil
• 1 tablespoon ketchup

• 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 acorn squash
• 1 lb ground pork sausage
• 2 green apples, peeled, cored and diced
• 1 yellow onion, diced
• 1 tablespoon chopped sage
• 2 tablespoons Dynasty Hoisin Sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated parmesan cheese, for garnish
• Fresh chopped sage, for garnish

• 1 chicken breast, sliced
• 3 Tbsp. J-Basket Spicy Teriyaki Sauce
• 2 cups cooked Nishiki white rice
• ½ cumber, chopped
• ½ avocado, sliced
• 1 Tsp. J-Basket black sesame seeds
• 1 Tsp. chopped green onion

• ½ cup J-Basket Coconut Milk
• ¼ cup Chocolate Syrup
• ¼ cup hot cocoa mix (2-3 packets)
• 2 oz vanilla vodka
• 2 oz creme de cocoa
• 3 cups ice
• ½ cup mini marshmallows, for garnish
• ½ teaspoon cacao powder, garnish
• Whipped cream, optional

• 3 lbs whole chicken legs
• ½ cup J-Basket Spicy Teriyaki Sauce
• ¼ cup chopped scallions

• 1 package frozen J-Basket Udon noodles
• 1 Tbsp. olive oil
• ½ yellow onion, sliced
• 1 Orange pepper, sliced
• 2 cloves garlic, smashed
• ½ lb flank steak, sliced thin
• 2 Tbsp. Kikkoman aromatic soy sauce
• 1 Tsp. red chili sauce
• 1 Tsp. red chili sauce
• ½ Tsp red pepper flakes
• ½ Tsp J-Basket black sesame seeds / J-Basket sriracha sesame seed
• 2 green onions, sliced

• 1 package J-Basket Japanese Udon noodles
• 1 ½ lb chuck or stew meat (1 inch cubes)
• 1 small yellow onion, chopped
• 1 piece of ginger, peeled and sliced thin
• 3 garlic cloves
• 1 green onion, sliced thin
• 1 dried chili pepper
• 2 tablespoons of Nishiki rice vinegar
• 2 tablespoons honey
• ½ cup of Kikkoman soy sauce
• 4 cups beef stock
• 2 tablespoons Dynasty Chili Oil
• 1 tablespoon chopped cilantro for topping

• 1 cup Dynasty Shiitake Mushrooms
• 1 cup arborio rice
• 1 teaspoon dried basil
• 2 teaspoons minced garlic
• 1 egg, sunny side up
• 4-6 cups chicken broth
• 2 cups dry white wine
• 1 teaspoon J-Basket arajio sea salt
• 1 teaspoon black pepper
• 2 teaspoons olive oil
• ½ cup parmesan cheese
• 1 teaspoon edible flowers, garnish
• ¼ cup fresh chopped parsley, garnish

• 1 Tbsp. avocado oil (or any high smoke point oil)
• ½ lb salted pork, cubes
• 2 cups bok choy
• ½ cup Dynasty water chestnuts
• 1 Tsp. J-Basket roasted white sesame seeds