Recipes (Homecook)

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

Fish:

• 1½ lb. firm white fish, cut into 2" pieces
• 1 tsp. kosher salt
• ½ tsp. cayenne pepper
• ½ tsp. ground turmeric
• 3 tbsp. vegetable oil

Curry:

• 3 tbsp. vegetable oil
• 1 tsp. brown mustard seeds toasted
• 3–4 fresh or dried curry leaves (optional)
• 1 3" piece ginger, peeled, grated
• 5 garlic cloves, grated
• Kosher salt
• 1 large red onion, chopped
• 1 tsp. ground turmeric
• 1 14-oz. can crushed tomatoes
• 1 13.5-oz. can J-Basket coconut milk
• 1 cup low-sodium chicken broth
• 1 Tbsp. Dynasty Fish Sauce
• Thinly sliced red onion & cilantro leaves; cooked basmati rice or naan; & lime wedges

For the salad:

• ½ Tbsp.  Dynasty Sesame Oil
• 1 can Dynasty Baby Corn
• 2 medium carrots, ribboned
• ¼ red cabbage, shredded
• ½ cup sugar snap peas, halved lengthwise
• 1 cup cilantro leaves whole, stalks chopped
• 4 green onions, thinly sliced
• ½ cup cashews, toasted

Dressing:

• 2 Tbsp.  Kikkoman soy sauce
• 1 Tbsp.  Dynasty Sesame Oil
• 1 Tbsp.  lime juice
• 2 tsp. Kikkoman Manjo Aji Mirin
• 1 tsp. maple syrup
• 1 tsp. J-Basket Roasted White Sesame Seeds
• 1 tsp. ginger paste
• 1 tsp. garlic paste

• 2 cups Dynasty Jasmine Rice, cooked (preferably day-old)
• 2 Tbsp. vegetable oil
• 2 eggs, lightly beaten
• 1 small onion, finely chopped
• 1 carrot, diced
• ½ cup frozen peas
• 2 cloves garlic, minced
• 2 Tbsp. Dynasty Duck Sauce
• 2 Tbsp. Kikkoman Soy Sauce
• Salt and pepper to taste
• Diced cooked chicken, shrimp, or tofu
• Sliced green onions,  J-Basket Roasted White Sesame Seeds

• 1 Tbsp. Dynasty Sesame Oil
• 2 packs of instant ramen noodles
• 2 boneless, skinless chicken breasts, thinly sliced
• 4 cups chicken broth
• 2 Tbsp.  Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Sriracha Chili Sauce
• 2 cloves garlic, minced
• 1 Tbsp.  grated ginger
• 2 green onions, thinly sliced
• 2 boiled eggs, halved
• 1 cup sliced mushrooms
• 1 cup spinach
• Salt and pepper to taste

• 2 large steaks - sirloin, filet mignon, or flank steak
• Salt and pepper to taste
• ¼ cup all-purpose flour
• 1 Tbsp. Dynasty Chinese Five Spices
• 1 large egg whisked
• 1 cup Dynasty panko bread crumbs
• 2 tablespoons oil
• Cooked Nishiki White Rice for serving
• Shredded cabbage for serving
• Cherry tomatoes, for serving
• Dipping sauce of choice

• 1 pound dry spaghetti
• 10 tablespoons unsalted butter, divided
• 1 cup Dynasty Japanese Style Panko Breadcrumbs
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 1 cup grated Parmesan cheese, plus more for topping
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves

• 8 ounces chow mein noodles
• 2 Tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup mushrooms, sliced
• 1 cup cabbage, sliced
• 1 cup bean sprouts
• 2 Tbsp. Dynasty Oyster Sauce
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. cornstarch mixed with 2 tablespoons water, optional
• Salt and pepper
• Optional protein: sliced cooked chicken, beef, shrimp, or tofu

• 2 oz Dynasty Saifun Bean Threads, prepared according to package instructions
• 1 lb J-basket ground amber pork
• 1 shallot, sliced
• 4 tbsp finely chopped cilantro
• 3 tbsp finely chopped green onions
• ¼ cup mint leaves
• Cabbage, snake beans, and green onions to serve

Dressing:

• 2 tbsp raw glutinous rice
• 4 tbsp Dynasty Fish Sauce
• 2 tbsp finely shaved palm sugar
• 2 tsp chilli powder
• 3 tbsp lime juice

• 1 lb pork belly
• 8 brioche burger buns, toasted
• 1 Tbsp. Kikkoman Soy Sauce

Brine:

• ¼ cup brown sugar
• ¼ cup kosher salt
• 2 cups hot water
• 2 tsp fennel seeds
• 2-star anise
• 1 tbsp Dynasty 5 Spice
• 1 tsp red pepper flakes
• 2½ cups cold water

Spread:

• ¼ cup Dynasty Hoisin Sauce
• ¼ cup peanut butter
• 1 Tbsp. Dynasty Chinese Style Mustard Sauce
• 1 tbsp chili paste
• 2 tsp Kikkoman Soy Sauce
• 2 tsp Dynasty Fish Sauce
• 1 tsp Dynasty Sesame Oil

Garnish

• 1 large carrot, thinly sliced into strips
• 1 cucumber, thinly sliced into strips
• ½ cup Nishiki Rice Vinegar
• Lettuce leaves
• 1 red onion, sliced
• 1 jalapeno, sliced

• 12 oz spam
• 2 tbsp butter
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 3 cups cold cooked Dynasty Jasmine Rice
• 3 tbsp Kikkoman Soy Sauce
• 2 tsp Dynasty Sesame Oil
• ½ cup shredded carrots
• ½ cup diced red bell pepper
• 1 egg, fried sunny side up
• 4 green onions, sliced

• 1 package Dynasty Wonton Wrappers
• olive oil spray
• 4 oz sushi grade tuna, finely diced
• 1 garlic clove, minced
• 1 teaspoon ginger, grated
• 2 tbsp Kikkoman Aji-mirin
• 2 tbsp Kikkoman Soy Sauce
• ¼ cup lemon juice
• 1 tbsp Dynasty Sesame Oil
• 1 tbsp Nishiki Rice Vinegar
• 3 scallions, thinly sliced
• ¼ cup pineapples, finely diced
• 1 jalapeño, seeded and thinly sliced
• 1 avocado, diced
• ¼ cup cilantro leaves
• ½ tbsp J-Basket Roasted White Sesame Seeds
• spicy mayo, for drizzle

• 12 oz bag cauliflower florets
• 2 tbsp cornstarch
• 2 tbsp canned J-Basket coconut milk
• 2 tbsp Kikkoman Soy Sauce
• ½ cup Dynasty Kung Pao Sauce
• 2 cloves of garlic, minced
• 1-inch ginger, grated
• 4 green onions, chopped, plus more for serving
• ½ tsp crushed red pepper flakes
• ½ tsp black pepper
• ¼ cup roasted peanuts, chopped, plus more for serving
• 1 cup cooked Nishiki White Rice

• 1 8 oz J-Basket Meijin Soba noodles
• 1 cup shredded carrots
• 4 tsp Dynasty Sesame Oil
• 4 tsp Kikkoman Soy Sauce
• 2 green onions, finely sliced, plus more for garnish
• 3 tbsp fresh cilantro, roughly chopped

‍

• 2 large chicken breasts
• 1 tbsp olive oil
• 1 garlic clove
• 1 teaspoon ginger, grated
• ¼ cup red wine
• 2 tbsp Dynasty Plum Sauce
• 1 tbsp Kikkoman soy sauce
• 1 tsp honey
• Salt and pepper to taste

• 2 packs frozen J Basket Sanuki-Fu Udon Noodles
• 1 lb thinly sliced beef (or protein of your choice)
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 2 Tbsp. vegetable oil
• 1/2 cup Kikkoman Hon Tsuyu Soup Base Koidashi
• 1 Tbsp. Dynasty sesame oil
• Green onions, sliced (for garnish)
• J Basket Crispy Fried Onions (for garnish)

For the Yakitori Chicken:

• 🍚 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 🍚 J Basket Yakitori Sauce

For the Yakitori-don Bowl:

• 🍚 2 cups cooked Nishiki Rice
• 🍚 1/4 cup J Basket Yakitori Sauce
• 🍚 1 Tbsp. vegetable oil
• 🍚 1 onion, thinly sliced
• 🍚 1 cup shishito peppers, whole
• 🍚 2 green onions, chopped
• 🍚 J-Basket Sesame seeds (for garnish)

For the Taiwanese Fried Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup buttermilk
• 2 cups all-purpose flour
• 2 Tbsp. cornstarch
• 1 Tbsp.  baking powder
• 1 tsp.  salt
• 1 tsp.  black pepper
• 2 tsp.  Dynasty Chinese 5 Spice
• Vegetable oil for frying

For the Waffles:

• 2 cups all-purpose flour
• 1 Tbsp.  sugar
• 1 Tbsp.  baking powder
• 1/2 tsp. salt
• 1 3/4 cups milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp.  vanilla extract

For the Syrup:

• 1/2 cup maple syrup
• 1 Tbsp. Kikkoman soy sauce
• 1 tsp.  Dynasty Chinese 5 Spice

• 2 lbs chicken wings, split at joints, tips discarded
• Salt and black pepper, to taste
• 1 cup cornstarch, for coating
• Vegetable oil, for frying
• 1 cup Dynasty Kung Pao Sauce
• 2 Tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 tsp. fresh ginger, minced
• 1/2 cup unsalted dry-roasted peanuts, roughly chopped
• Chopped green onions (for garnish)
• J-Basket roasted white sesame seeds (for garnish)

• ⅓ cup Dynasty Panko Breadcrumbs
• Zest of 1 lemon, plus lemon wedges for serving
• 1 tablespoon finely chopped dill
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon garlic powder
• 1 ¼ pounds center-cut salmon filet, cut into 4 portions
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 4 teaspoons mayonnaise
• Garnish options: parsley, chives, dill

• 1 12-oz box of spaghetti
• 2 tablespoons olive oil
• 4 cloves of garlic, minced
• 6 tablespoons unsalted butter
• 3 tablespoons Kikkoman Soy Sauce
• 1 tablespoon Dynasty Oyster Sauce
• 1 tablespoon garlic powder
• 1 ½ tablespoons sugar
• 2 tablespoons pasta water
• 2 tablespoons scallions, sliced
• 1 pinch of freshly ground pepper to taste

Garlic Shrimp

• 1 pound tiger shrimp
• 1 tablespoon olive oil
• 4 cloves of garlic, minced
• 1 tablespoon Dynasty Oyster Sauce

Ingredients:

• For the Pulled Pork:
• 2 pounds boneless pork shoulder
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup Dynasty Plum Sauce
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. smoked paprika
• Salt and black pepper, to taste

For the Burritos:

• Large flour tortillas, warmed
• Cooked white rice
• Black beans, drained and rinsed
• Shredded lettuce
• Diced tomatoes
• Shredded cheddar cheese
• Sour cream
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• ‍

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup Dynasty Chinese Mustard
• 1/4 cup honey
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. hot sauce (adjust to taste)
• 2 Tbsp. olive oil
• 4 burger buns
• Lettuce leaves, tomato slices, and red onion slices for topping

• 1 ¼ pound Flank steak
• ¾ cup Dynasty Hoisin Sauce
• ¼ cup BBQ sauce
• 2 tablespoons honey
• 2 cloves garlic minced
• 1 tablespoon lime juice
• 1 tablespoon Nishiki rice vinegar
• 1 tablespoon Dynasty sesame oil
• ½ teaspoon black pepper
• Vegetable oil
• One package of 12 Hawaiian Sweet Rolls
• 5 Radishes, sliced
• 5 Green onions, sliced

• 1 cup Dynasty Jasmine White Rice
• 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
• 2 Chinese sausages (lap cheong), sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 3 cloves garlic, minced
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Dynasty oyster sauce
• 1 Tbsp. dark soy sauce
• 1 Tbsp. Dynasty sesame oil
• 2 cups chicken broth
• 2 Tbsp. vegetable oil
• Green onions, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)

Sizzling Rice:

• 1 cup Dynasty jasmine rice
• 1 cup water
• 1 tbsp Dynasty sesame oil
• ¼ tsp salt
• 3 cups canola oil

Soup:

• 3 tbsp canola oil, divided
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 8 cups vegetable broth
• 3 tbsp Kikkoman Soy Sauce
• 2 tsp Dynasty oyster sauce
• 2 tsp Dynasty sesame oil
• ½ lb jumbo shrimp
• ½ lb bay scallops
• 1 tsp salt, divided
• ¼ tsp ground black pepper
• 1 cup Dynasty Baby Corn
• 8 oz shiitake mushrooms, sliced
• 2 carrots, julienned
• 1 cup snow peas
• 2 heads of baby bok choy, chopped
• chopped green onions for garnish
• J-Basket roasted white sesame seeds, for garnish

Meatballs:

• 3 garlic cloves, roughly chopped
• 2 shallots, roughly chopped
• 2 red chilies, roughly chopped
• 3 coriander roots, roughly chopped
• 3.5 ounces peeled and deveined shrimp, half finely minced, half coarsely chopped
• 8.5 ounces ground chicken
• 1 Tbsp. white pepper
• 1 Tbsp. Dynasty Fish Sauce
• 1 Tbsp. Kikkoman Soy Sauce
• 1 tsp Dynasty sesame oil

For the Thai Glass Noodle Soup:

• 3 garlic cloves, roughly chopped
• 3 red chilies, roughly chopped
• 2–3 shallots, thinly sliced
• 1 lemongrass stalk, outer tough layers removed and finely minced
• 3 kaffir lime leaves, destemmed and finely minced
• 2 Tbsp. canola oil
• 5 cups water
• 1 Tbsp. Dynasty fish sauce
• 1.5 Tbsp. Kikkoman Soy Sauce
• ½ tsp white pepper
• ½ tsp kosher salt
• ½ tsp Thai chili powder
• 4 ounces Dynasty Saifun Bean Threads, prepared according to package instructions
• ¼ cup roughly chopped coriander
• 2 green onions, cut into 1.5-inch pieces

For the Noodles:

• 400g ramen noodles
• 1 Tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 Tbsp. ginger, grated
• 1/4 cup Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Hot Chili Oil
• 2 Tbsp. Nishiki rice vinegar
• 1 Tbsp. Dynasty sesame oil
• 1 Tbsp. sugar

Toppings:

• 1 cup J-Basket Ground Amber Pork or protein of choice
• 1 cup green onions, chopped
• 1 cup cabbage, finely shredded
• 4 soft-boiled eggs, halved
• J-Basket Nori seaweed, shredded (optional)
• J-Basket roasted white sesame seeds seeds for garnish

Pork Chops:

• 5 bone-in pork chops (about 3 lbs)
• 3 tablespoons Dynasty Fish Sauce
• 2 tablespoons Dynasty oyster sauce
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• ½ teaspoon ground black pepper
• ¼ cup minced lemongrass
• 1 tablespoon finely minced garlic
• 2 green onions (thinly sliced; whites/greens separated)
• 2 tablespoons vegetable oil (divided)

Vietnamese Dipping Sauce (Nuoc Cham)

• 1 cup hot water
• 3/4 cup granulated sugar
• 3 tablespoons lime juice
• 1 cup coconut soda
• 3/4 cup Dynasty Fish Sauce
• 6 garlic cloves, thinly sliced
• 2 Thai chili peppers, thinly sliced

To serve:

• Cooked Nishiki white rice (or Dynasty jasmine rice)
• 1 tomato, sliced
• 1 cucumber, sliced
• 1 fried egg
• Vietnamese dipping sauce