Recipes (Homecook)

• 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

• 2 quarts chicken broth
• 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
• 4 kaffir lime leaves
• 1 inch piece fresh galangal or ginger, sliced
• 2 red chilis, sliced
• 2 tablespoons Dynasty Fish Sauce
• 1.5 teaspoons sugar
• 1 pound large shrimp, peeled with tails on
• 2 limes, juiced
• 2 green onions, sliced
• 1/4 cup coconut J-Basket Coconut Milk
• 1 handful fresh cilantro, chopped

• 1 cup olive oil
• 8 oz Jbasket sausage
• 1 lb shrimp, peeled and deveined
• ½ cup butter
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 can, fire roasted chopped tomatoes
• 1 cup chopped celery
• 2 teaspoons minced garlic
• 1 tablespoons creole seasoning
• ½ tablespoon smoked paprika
• 6 cups chicken stock
• ½ cup fresh chopped parsley
• 2 scallions, chopped
• 1 cup sliced okra
• 5 cups cooked Dynasty Brown Rice

• 1 (2-3 pounds) spaghetti squash
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 pound Portobello mushrooms, sliced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• ½ cup Dynasty Foods Shiitake mushrooms, rehydrated
• Pecorino cheese, grated

• 1 butternut squash, cut into small 1 inch cubes
• 4 slices of prosciutto, pulled into small pieces
• Goat cheese, cut into small squares
• Basil leaves, to top them with
• Dynasty Sesame Oil, for squash

• 1 lb extra firm tofu
• 1 egg
• ¼ Tsp salt
• 2 Tbsp J-Basket RoastedWhite + Black Sesame Seeds
• 2 Tbsp Dynasty panko
• Oil for frying
• Green onions, for garnish
• Dynasty Chili sauce, for serving

• 5 cups yellow potatoes, peeled and grated
• 1 ½ cups mild cheddar cheese, and more for topping
• 5 eggs
• ¼ cup milk
• 1 tbsp fresh chopped parsley, plus more for garnish
• 1 pinch J-Basket sea salt
• 1 small pinch black pepper
• Side: bacon, ham, chopped parsley

• 1 large zucchini, cut into ¼ inch slices
• ¼ all purpose flour
• 1 large egg, beaten
• 1 cup Dynasty Panko
• ½ cup shredded parmesan cheese
• ¼ cup olive oil
• 1 tablespoon fresh chopped parsley (garnish)
• Ranch dressing (to dip)

• ½ onion, chopped
• 1 piece of ginger, minded
• 2 garlic cloves, minced
• 2 cups cooked brown rice
• 2 cups crimini mushrooms
• 2 Tbsp. coconut oil
• 1 Tbsp Dynasty Chili Oil
• 1 Tbsp. Dynasty Fish Sauce
• Salt and pepper
• Chopped green onion, garnish
• 1 fried egg, sunny side up for topping
• Fresh chopped cilantro, garnish

• 2 dozen littleneck clams, washed
• 3 tablespoons olive oil
• 1 small onion, diced
• 1 can roasted and diced tomatoes
• 8 jumbo shrimp, heads on
• 1 teaspoon Dynasty Oyster Sauce
• 1 lb cod fish, chopped into large chunks
• 1 teaspoon red pepper flakes
• 4 tablespoons fresh chopped parsley
• 2 tablespoons red wine vinegar
• 1 bay leaf
• 1 cup red wine
• 1 french baguette, sliced and grilled

• 1.5 oz Russian Vodka
• 1 shot Kahlua
• 1 oz J-Basket Coconut Milk
• 1 tablespoon Salted Caramel
• Ice

• 1 lb jumbo shrimp, peeled and deveined
• ⅔ cup all purpose flour
• ⅓ cup Dynasty GF Panko
• ½ teaspoon black pepper
• 2 teaspoons salt
• ½ teaspoon cayenne pepper
• ½ teaspoon lemon pepper
• ½ teaspoon smoked paprika
• ½ cup buttermilk
• 1 egg
• 2 teaspoons tapatio

• 1 large green tomato
• ½ cup flour
• 1 egg, poached
• 1 avocado, mashed
• 1 tablespoon buttermilk
• 1 ½ cup Dynasty GF Panko
• Salt and pepper
• Chives, chopped
• Oil for frying

• ½ cup cooked curry sauce
• 2 medium sized potatoes
• ¼ lb J-Basket ground amber pork
• 1/2 onion
• 1 egg
• Japanese chuno sauce or worcestershire sauce
• panko bread crumbs
• all purpose flour
• vegetable oil

• 1 lb cremini mushrooms, sliced
• 1 clove garlic, minced
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup dry red wine
• 3 tablespoons butter
• 1 tablespoon Dynasty oyster sauce
• Brie cheese, cut into thin slices
• 1 sourdough loaf cut into slices and then in halves.
• Parsley, chopped for garnish