Recipes (Homecook)

• ⅓ cup + 2 tbsp. Dynasty Sesame Oil
• 6 Garlic cloves, thinly sliced
• 1 ½ Tbsp. Crushed Red pepper flakes
• ½ Cup Kikkoman Soy Sauce
• ¼ Cup Dynasty Oyster Sauce
• 1 Tbsp. Honey
• 2 Tbsp. Nishiki Rice vinegar
• 3 Tbsp. Creamy peanut butter
• 8 Oz. Rice noodles
• 2 ½ Cups Low sodium chicken broth
• 2 Cups Fresh baby spinach, roughly chopped
• ½ lb Ground chicken or J-Basket Ground Amber pork
• 2 cups mixed mushrooms, chopped
• Black pepper
• 1 Medium shallot, chopped
• 4 Green onions, chopped

Shrimp patty:

• ½ lb Large Shrimp, half minced and half diced
• 2 Tbsp. Yellow onion, finely diced
• 2 Tbsp. All-Purpose flour
• 1 Tbsp. Water
• Pinch of salt and pepper

Breading:

• ¼ Cup All-Purpose flour
• 1 Large Egg, beaten
• ½ Cup Dynasty Panko Bread crumbs

Dressing:

• 4 Tbsp. Mayonnaise
• 1 Tsp. Ketchup
• ½ Tsp. Yellow Mustard
• 1 Tbsp. Onion Powder
• Pinch of pepper

Assembly:

• 2 Sesame or Brioche buns
• ½ Cup Lettuce, shredded
• 2 Tomato Slices
• 2 Mozzarella cheese slices

For the beef:

• 2 lbs. boneless beef chuck or brisket (cut into 1½-inch chunks)
• 2 Cloves garlic, minced
• 3 Tbsp. ginger, minced
• 5 Tbsp. Dynasty Fish sauce
• 2½ Tsp. Dynasty Chinese Five-spice powder
• 1½ Tsp. brown sugar

For the rest of the stew:

• 3 tbsp. Dynasty Sesame oil
• 1 stalk lemongrass, cut into 3-inch lengths, after removing any tough woody parts
• 2 stalks lemongrass, minced (after removing any tough woody parts)
• 8 cloves garlic, minced
• 1 yellow onion, thinly sliced
• 4 tbsp. tomato paste
• 8 cups water
• 2 cups coconut water
• 2 star anise
• 1 tsp. ground black pepper
• 1 tsp. chili powder
• 1 tbsp. paprika
• 8 large carrots, peeled and cut on the bias into 1½ -inch chunks
• 1 tsp. salt
• 3 tbsp. Kikkoman Soy sauce
• 3 tbsp. Dynasty Hot Chili oil
• Wide rice noodles or egg noodles
• ¼ cup fresh cilantro, coarsely chopped
• 1/2 cup Thai basil leaves
• 1/2 cup white onion, thinly sliced
• Lime wedges

Dressing:

• 1 clove garlic, minced
• 1 jalapeno, halved
• 1 lime juiced
• 1½  tbsp Dynasty Oyster sauce
• ½ tsp Dynasty Fish Sauce
• 2 tbsp minced lemongrass (remove the tough outer leaves and slice the tender white core)
• 1 ¼  tsp brown sugar
• ¼ tsp red chile flakes

Steak:

• ½  tbsp Dynasty Sesame Oil
• 1 1-inch thick New York strip steak (9 to 10 oz)

RIce Powder

• 2 tbsp. uncooked Dynasty Jasmine rice

Salad:

• 2 medium shallots, thinly sliced
• ¼ cup fresh mint leaves, loosely packed and roughly chopped
• 3 tbsp. Cilantro, roughly chopped
• Lettuce of your choosing
• ½ cup Cherry tomatoes, halved
• 1 cup, sliced cucumbers

Ingredients:

• 3 cloves garlic, chopped
• 2 tbsp fresh ginger
• 3 tbsp red curry paste
• 2 tbsp Dynasty Sesame Oil
• 4 cups vegetable or chicken broth
• 4 cups J-Basket coconut milk
• 2 packs of Dynasty Saifun Bean Threads

Garnish:

• Fresh cilantro,
• Fresh thai basil
• Fresh red chilis
• 1 Sprig green onions, garnish

• 1¼ Cup Dynasty Jasmine Rice (cooked the day before and left in the fridge overnight)
• ¼ lb Chinese broccoli, thinly sliced
• ½ lb Prawns/Shrimp, deveined and peeled
• 3 Tomatoes, finely chopped and seeds removed
• 5 Kaffir lime leaves
• 1 Yellow Onion, finely chopped
• 2 Shallots, thinly sliced
• 2 Spring onion sprigs, chopped
• 1 Egg, sunny side up and crispy
• 6 Tbsp. Dynasty Sesame Oil, divided

For The Seasoning:

• 4 Tbsp. Tom yum paste (or to taste)
• 1 Tbsp. Sugar (or to taste)
• ½ Tbsp. Chicken bouillon powder (optional)

For the Tofu:

• 14 Oz. Firm Tofu
• ⅓ Cup Cornstarch
• ¼  Tsp. Garlic Powder
• ¼  Tsp. Onion Powder
• ⅛  Tsp. Dynasty Chinese Five Spice
• ¼  Tsp. Salt
• ¼ Cup Water

For the rest:

• 1 Tbsp. Dynasty Kung Pao Sauce
• 2 Tsp. sugar
• ¼ Tsp. salt
• 1 ½ Tsp. Nishiki rice vinegar
• ½ Tsp. Dynasty Sesame oil
• 2 Tsp. Cornstarch
• ⅔  Cup warm water
• ¼ Cup peanut or vegetable oil
• 1 Cup blanched shelled and skinless peanuts
• 2 medium carrots, chopped into pieces to match the size of the peanuts
• 1 Tbsp. Ginger, minced
• 3-5 Dried chili peppers (de-seeded and cut into segments)
• 3 Garlic cloves, roughly chopped
• 3 Scallions, diced (white parts only)
• 1 Tsp. Sichuan peppercorn powder
• Side of cooked Nishiki white rice

Bulgogi Marinade:

• ½ cup Asian pear, peeled and pureed
• ¼ cup yellow onion, peeled and pureed
• 1 tsp. ginger, minced
• 5 cloves garlic, minced
• 2 tbsp. brown sugar, packed
• 3 tbsp. Kikkoman soy sauce
• 1 tbsp. Dynasty sesame oil
• 1 lb Rib eye steak, thinly sliced

Gochujang Aioli:

• ½ cup mayonnaise
• 1 tbsp. Dynasty Sriracha Sauce
• 1 clove garlic, minced
• 1 tsp. brown sugar
• ¼ tsp. salt

Fries and Toppings:

• 1 bag French Fries, waffle or crinkle
• 1 cup kimchi, roughly chopped
• ¼ cup mozzarella cheese, shredded
• ½ cup green onion, sliced
• ¼ cup cilantro, chopped
• J-Basket roasted white sesame seeds

For the Tuna:

• 2 (4-5oz) ahi tuna fillets
• 1 Tbsp Dynasty Sesame oil
• 1 tsp Kosher salt, divided
• ¼ cup J-Basket roasted black sesame seeds
• ¼ cup J-Basket roasted white sesame seeds

For the Sauce:

• ⅓ cup ponzu sauce
• 2 Tbsp Nishiki Rice vinegar
• 2 tsp ginger paste
• 2 tsp Dynasty Fish sauce
• 2 tsp Dynasty Sesame oil
• 2 tsp granulated sugar
• 2 tsp Dynasty Sriracha Chili sauce
• 2 Tbsp Lime juice
• 4 Tbsp canola oil
• 3 scallions, thinly sliced
• 3 garlic cloves, finely chopped

For the Noodle bowls:

• 6 oz J-Basket soba noodles, cooked according to package instructions
• Thinly sliced scallion,
• 1-2 Thai red chilies
• Fresh cilantro
• J-Basket Roasted Sesame sesame seeds
• Lime wedges
• WelPac Pickled ginger

• Olive oil, as needed
• 1 lb Raw Mild Italian pork sausage
• 4 Tbsp. Unsalted butter
• 1 Small onion, diced
• 2 Small Fennel bulbs, diced
• 1 lb DeLallo Egg Pappardelle
• 6 Garlic cloves, finely chopped
• ¼ cup Tomato paste
• 2 Tbsp. Dynasty Hot Chili Oil
• ½ Cup White wine
• 1 (24 oz) Jar tomato purée
• 1 Cup Heavy cream
• 1 Tbsp. Fresh Oregano, chopped
• ½ Cup Fresh Parmesan cheese, grated (plus more for topping)
• Freshly Cracked black pepper, as needed

For The Chicken:

• 2 Tbsp. Kikkoman Soy sauce
• 1 Tbsp. Rice wine
• 2 Garlic cloves, finely chopped
• 2 Tsp. Sugar
• ½ Tsp. Fine Sea Salt
• ½ Tsp. Ground white pepper
• ½ Tsp. Dynasty Chinese Five-Spice Powder
• 1 lb. Boneless chicken thighs cut into 1-in. pieces
• 2 Tbsp. All-Purpose Flour
• ¼ Tsp. Baking powder
• 1 Cup Thick sweet potato starch
• Vegetable oil for frying
• 1½ Cups Fresh Thai basil leaves, washed and thoroughly dried

For The Seasoning:

• ½ Tsp. Dynasty Chinese Five Spice
• ½ Tsp. Ground white pepper
• ¼ Tsp. Fine Sea salt

• 8 Free Range/Pasteur Raised Eggs
• 4 Slices of bacon, cooked and chopped small
• 2 Tsp. Rosemary, chopped
• 1 Tbsp. Pickle relish
• 1 Tbsp. Dynasty Chinese Mustard
• ¼ Cup Mayonnaise
• 1 Green onion, thinly sliced
• 8 Mini Brioche Rolls

• 10 Oz. Ribeye steak, sliced
• 3 Tbsp. Maille Dijon Originale Mustard
• 3 Tbsp. Dynasty Plum Sauce
• Handful of arugula
• Pickled red onions
• 2 baguettes, sliced
• 1 tsp. Oil
• 1 Tsp. Salt
• ½ tsp. Pepper

• 12 Dynasty Wonton Wrappers

Dressing:

• 1 garlic, smashed
• 1½ tbsp lime juice
• 2 tsp Nishiki Rice Vinegar
• 2½ tsp Dynasty Fish Sauce
• 1 tsp Kikkoman Soy Sauce
• 1½ tbsp canola oil
• 1 tsp sugar
• 2 Thai chilis, deseeded and finely chopped

Chicken Salad:

• 1½ cups shredded cooked chicken
• 1½ cups finely shredded cabbage
• ¾ cup carrot, finely julienned
• ⅓ cup finely chopped shallots
• Fresh cilantro leaves for garnish

For the meat and marinade:

• 8 Oz. J-Basket Amber Ground Pork
• 1 Tbsp. Water
• 2 Tsp. Kikkoman Soy sauce
• ½ Tsp. Dynasty Sesame oil
• ¼ Tsp. White pepper
• 1 Tsp. Vegetable oil
• 1 Tsp. Cornstarch

For the rest of the dish:

• 1 LB Rice cakes
• 8 Oz. Baby bok choy
• 3 Scallions (cut on a diagonal into 1-inch pieces)
• 2 Garlic cloves, coarsely chopped
• 3 Tbsp. Vegetable oil
• 1 Tbsp. Shaoxing wine
• ¾ Cup water
• ½ Tsp. Dynasty Sesame oil
• 2 Tbsp. Kikkoman Soy Sauce
• 2 Tsp. Dynasty Oyster sauce
• ¼ Tsp. Ground white pepper
• ½ Tsp. Sugar
• Salt

• 2 Garlic Cloves, minced
• 2 Tsp. Ginger, minced
• ⅓ Cup Dynasty Hoisin Sauce
• 2 Tbsp. Nishiki Rice Vinegar
• 4 Boneless pork chops
• ¾ Tsp. Salt
• 2 Tbsp. Dynasty Sesame Oil
• 1 cup of Asian Slaw
• Chopped Cilantro, garnish

• 4 lb Pork Shoulder, Skinless & Boneless
• 2½ Tsp Salt
• 1 Tsp Black pepper
• 1 Yellow Onion, chopped
• 1 Jalapeno, deseeded & chopped
• 4 Cloves Garlic, minced
• ¾ Cup Freshly Squeezed Orange Juice
• Cilantro, chopped (garnish)
• Shredded Carrots (garnish)
• Shredded Purple Cabbage (garnish)
• Soft Corn Shell Tacos, slightly charred

Rub:

• 1 Tbsp Dried Oregano
• 2 Tsp Ground Cumin
• 1 Tbsp Dynasty Sesame Oil
• 2 Tbsp Dynasty Chinese Mustard

• 2 Packages J-Basket JAPANESE UDON NOODLE
• ½ Shallot
• 2 Cloves Garlic
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Gochugaru (Korean chili flakes)
• 2 Tbsp. Dynasty Hot Chili Oil
• 1 Tsp. Nishiki Rice Vinegar
• 1 Tsp. Dynasty Sesame Oil
• 1 Tsp. Sugar
• 2½ Tbsp. Oil
• 3 green onions, sliced vertically (garnish)
• 2 green onions, roughly chopped

• 4 Skinless Chicken Thighs
• 3 Cups Buttermilk
• 1 Tbsp. Salt
• 1 Tbsp. Pepper
• 1 Tbsp. Onion Powder
• 1 Tbsp. Garlic Powder
• 1 Tbsp. Paprika
• 1 Tbsp. Cayenne
• 3 Cups Flour
• 4 Cups Frying Oil
• Dynasty Kung Pao Sauce as needed for coating

Sesame Slaw:

• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• ½ cup shredded carrots
• 1 tbsp. red wine vinegar
• 2 tsp. Dynasty Sesame Oil
• 4 Brioche Buns, toasted
• 1 Cup Dill Pickle Chips

• 4 Tbsp. Tahini
• ½ Tbsp. Miso
• 2 Tbsp. Dynasty Chinese Mustard
• 4 Tbsp. Dynasty Sesame Oil
• 4 Tbsp. Lime Juice
• 2 Tbsp. Honey
• 2 Tbsp. Shaoxing Cooking Wine
• ½ Tsp. Salt
• 250 Grams of J-Basket Soba Noodles, Cooked & Rinsed Under Cold Water and Drained
• 1 Cup of Shredded Carrots
• 4 Spring Onions, Finely Sliced
• 150 Grams WelPac Shelled Edamame Beans
• 2 Tbsp. J-Basket Roasted White Sesame Seeds
• ½ Cup of Cilantro, Chopped
• 1 Cup of Pickled Red Onions

• 1 Pound large shrimp, peeled and deveined
• 6 Tbsp. Dijonnaise
• ¾ Cup Dynasty Panko-Bread Crumb
• 4 Tbsp. extra-virgin olive oil
• 1 Pint cherry tomatoes, halved
• 8 Cups spring-mix greens
• Salt and freshly ground pepper, to taste

Crumble:

• 2 Tbsp. Unsalted Butter, plus 6 tablespoons cubed and chilled 
• 3 Large Gala Apples, peeled, cored, and diced into 1/4-inch pieces 
• 1 Tsp. Ground Cinnamon 
• 3/4 cup sugar 
• Pinch Sea Salt 
• 1 Can of Dynasty Lychees, heavy syrup, ¼ cup syrup reserved 
• 1 Pint Raspberries 
• 1 Cup of Flour 
• ½ Cup of Sugar 

Strawberry Sauce:

• 1 Pint Strawberries, hulled and sliced 
• 3 Tbsp. of Sugar 
• Good-quality Vanilla Ice Cream for serving 
• Mint Sprigs for garnish

• 3 cups cooked Dynasty Jasmine Brown Rice
• 2 tablespoons Nishiki Rice Vinegar
• 1 tablespoon cane sugar
• 1 teaspoon sea salt

Crispy Tofu:

• 1 block extra-firm tofu, 14 to 16 ounces
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt, or to taste
• ½ tsp black pepper

Toppings:

• 2 avocados, sliced
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 2 Persian cucumbers, thinly sliced
• 2 scallions, thinly sliced
• Sliced radishes
• J-Basket Roasted White Sesame Seeds for garnish

Sesame Oil Cake:

• 1¼ cup flour
• ½ tsp. baking powder
• ¼ tsp. baking soda
• ¾ tsp. salt
• ¾ cup sugar
• ¼ cup brown sugar
• ¾ cup milk, room temperature
• 6 Tbsp. Dynasty Sesame Oil
• 2 large eggs, room temperature
• 3 Tbsp. sour cream, room temperature
• 2 Tbsp. orange juice
• 2 tsp. orange zest
• ½ tsp. vanilla extract

Honey Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons honey
• Powdered sugar, for garnish
• Raspberries, for garnish

Boiling Eggs:

• 6 Large Eggs, hard-boiled, room temperature
• 1 Large Eggs, medium boiled, room temperature
• Water
• Ice

Filling & Assembly:

• 2 Tsp. Whole milk
• 3 Tbsp Japanese Mayonnaise
• 1 Tbsp. Dynasty Sriracha
• ½ Tsp. White granulated sugar
• ¾ Tsp. Salt
• ¼ Tsp. Black pepper
• 4 slices Shokupan, crusts removed
• 2 Tbsp. Unsalted butter, softened
• 2 Tbsp. Chives, finely chopped

• 2 lb chicken party wings

Marinade:

• 3/4 cup Dynasty Plum Sauce
• ¼ cup brown sugar
• ¼ cup Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Hoisin Sauce
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced
• 1/2 tsp Dynasty Five Spices Powder
• Finely sliced chives for garnish

• 5 Oz. Rice Noodles, adjust to your liking
• ⅔  Cup Bean Sprouts
• ½  Cup Chopped Lettuce
• ½  Cup Chopped Cucumber
• ½ Cup of Carrot and radish, thinly sliced into matchsticks
• 4 Vegan Egg rolls, cut into 1-inch thick slices
• 2 Tbsp Roasted peanuts
• 2 Tbsp Croutons
• 2 Tbsp Fried onions or shallots
• Cilantro, chopped

Nước Chấm Sauce:

• 2 Tbsp. Dynasty Fish Sauce
• 2 Tbsp. Sugar
• 6 Tbsp. Water
• 2 Cloves of Garlic, finely minced
• 2 Tsp. Lime juice
• 1 Thai Chili, finely chopped

Duck:

• 4 x 8 Oz. Duck Legs, skin on, bone-in
• 25 Oz. Duck fat

Dry cure:

• 4 Tsp. Kosher salt
• ⅓ Cup Thyme sprigs
• ⅓ Cup Sage sprigs
• ⅓ Cup Rosemary sprigs
• ⅓ Cup Oregano sprigs
• 6 Garlic cloves, smashed
• 1 Shallot, peeled and sliced, ⅓ inch thick
• Tbsp. Black peppercorns
• 1 Tbsp. Coriander seeds
• 8 Star anise
• 2 Bay leaves
• 2 Tbsp. Juniper berries
• 8 cloves

Sauce:

• 7 Oz. Dynasty Duck Sauce
• 1 Shallot, diced
• 3 Garlic cloves, minced
• 2 Tbsp. Duck fat
• ¼ Cup Red wine
• 1 Tbsp. Kikkoman Soy Sauce

• ½ cup Dynasty Hoisin Sauce
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Nishiki Rice Vinegar
• 2 Tbsp. Shaoxing wine
• 2 garlic cloves, minced
• 3 Tbsp. avocado oil
• 2 Tbsp. Dynasty Sriracha Chili Sauce
• 1½ lbs chicken thighs (boneless, skinless), seasoned lightly with salt and pepper, cut into cubes for skewers, avocado oil spray
• Green onions, sliced for garnish
• J-Basket Roasted White Sesame Seeds for garnish
• Cooked Nishiki White Rice for serving

• 1 tbsp vegetable oil
• 4 Eggs
• 4 slices sourdough bread, toasted
• 2 avocados, sliced
• 2 tsp Kikkoman Soy Sauce
• 4 tsp Dynasty Hot Chili Oil
• 1 green onion, sliced for garnish
• 1 bunch of dill for garnish