Recipes (Homecook)

• 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)
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• 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

• 4 cups cooked Ayanishiki rice (short grain)
• 4 eggs
• 2 tsp J-Basket roasted white sesame seeds

Korean Beef and Marinade:

• 8oz beef tenderloin or thick steak, very thinly sliced
• 1/4 green apple, grated
• 3 garlic cloves, minced
• 1 tbsp Kikkoman Soy Sauce
• 1 tbsp honey
• 2 tsp Dynasty Sesame oil

Vegetables:

• 2 carrots, julienned
• 2 zucchini , julienned
• 1 bunch of spinach
• 8 shiitake mushrooms, sliced
• 4 cups bean sprouts
• 2 tsp garlic, minced
• 8 tsp vegetable oil, separated
• 1/2 tsp salt
• 1.5 tsp Kikkoman Soy Sauce
• 1/4 tsp Dynasty Fish Sauce
• 1/4 tsp white sugar
• Dynasty Sesame oil

Bibimbap Sauce:

• 4 Tbsp Dynasty Sriracha
• 2 tbsp Kikkoman Aji-mirin.
• 2 tbsp Nishiki rice vinegar
• 1.5 tsp Kikkoman Soy Sauce
• 3 tsp white sugar
• 1 garlic clove, finely grated
• 2.5 tsp Dynasty sesame oil

Duck:

• 4 duck legs (thigh and drumstick; about 3½ lb. total)
• 6 Tbsp. kosher salt
• 1lb. lard
• 4 morita chiles, halved lengthwise
• 1 bay leaf
• 1 3" cinnamon stick
• 5 whole cloves
• 1 Tbsp. achiote (annatto) seeds
• 1 Tbsp. black peppercorns
• 1 Tbsp. dried oregano
• 1 large navel orange, quartered
• 1 head of garlic, halved crosswise

Escabeche and Assembly:

• ⅓ cup fresh lime juice
• 1 Tbsp. honey
• 1 tsp. kosher salt
• 1 bunch radishes, trimmed, halved, thinly sliced
• ½ small white onion, thinly sliced
• ¼ cup torn mint leaves
• 3 Tbsp. torn tarragon leaves
• 1–3 Fresno chiles, thinly sliced
• 12 6"-diameter flour tortillas, warmed
• Dynasty Duck Sauce, for drizzling

For the Dumplings (Mandu):

• 1 cup J-Basket Ground Amber Pork
• 1 cup firm tofu, drained and crumbled
• 1 cup J-Basket kimchi, finely chopped
• 2 green onions, finely chopped
• 1 Tbsp. Kikkoman Soy Sauce
• 1 tsp. Dynasty sesame oil
• Dynasty Wonton Wrappers

For the Soup (Guk):

• 8 cups beef broth
• 1 cup sliced Korean rice cakes (tteok)
• 2 eggs, beaten
• Salt and pepper, to taste
• Chopped green onions (for garnish)
• J-Basket Roasted seaweed strips (optional, for garnish)
• Red pepper flakes (optional, for added spice)

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• ⅓ cup gluten-free flour
• 1 pinch black pepper
• 1 ½ cups Dynasty Gluten Free Panko Breadcrumbs
• 1 large egg, beaten
• 10 oz. goat cheese
• oil for frying
• Honey, for drizzling
• chopped green onions or chives for serving

Buffalo Sauce:

• 4 Tbsp. salted butter, melted
• 1/4 cup extra virgin olive oil
• ½ cup Buffalo Sauce
• 3/4 tsp. seasoned salt
• 1 pinch black pepper

• 3 cups cooked Dynasty Jasmine Brown Rice
• 1 ½ cups cherry tomatoes, chopped
• 1 cup crumbled feta cheese
• ½ cup red onion, diced
• ½ cup parsley, chopped

Dressing:

• ⅓ cup extra virgin olive oil
• 2 Tbsp. red wine vinegar
• 1 Tbsp. lemon juice
• 1 tsp. maple syrup
• 1 tsp. Dijon mustard
• ½ tsp. sea salt
• ¼ tsp. pepper

• 1 teaspoon Dynasty Sesame Oil
• 2 teaspoons garlic, minced
• 2 teaspoons fresh grated ginger
• 2 cups store-bought ramen broth
• 1 Tablespoon Kikkoman Soy Sauce
• 6 ounces dry ramen noodles
• ramen toppings: pork belly, Dynasty Bamboo Shoots, egg, bean sprouts, scallions, corn, seaweed

• 3 Tbsp. J-Basket Roasted White Sesame Seeds
• 1 Pack Dynasty Saifun Bean Threads
• ½ Pound Beef flank or chuck roast
• 2 green onion, sliced
• ½  tsp. Salt
• ¼ tsp. Pepper
• 1 tsp. Dynasty Fish Sauce
• 1 cup Fresh Bean Sprouts
• ¼ Sliced Yellow Onion
• 1 tsp. Dynasty Sesame Oil
• Cilantro, Thai basil, and Thai chili peppers for garnish
• 1 Tbsp. Dynasty Thai Chili Garlic Sauce

• 1 lb. ground chicken
• 1 Tbsp. peanut oil
• ½ onion minced
• 1 cup red or green pepper diced
• 1 8 oz can Dynasty Water Chestnuts drained and minced

For the Sauce:

• 3 Tbsp. Kikkoman Soy Sauce
• 3 Tbsp. Dynasty Plum Sauce
• 1 Tbsp. Dynasty Sesame Oil
• 1 Tbsp. Nishiki Rice Vinegar
• 1 Tbsp. peanut butter
• 1 Tbsp. honey
• 2 tsp. sweet chili sauce
• ½ tsp. garlic powder
• ¼ tsp. powdered ginger

To serve

• ¼ cup peanuts crushed.
• Bibb Lettuce leaves

6-7 large Yukon gold potatoes

• ¾ cup whole milk
• 1 ¼ tsp. salt - divided
• 2 eggs
• ⅔ cup all purpose flour
• 1 cup cooked corn beef finely chopped
• ½ cup Dynasty Water Chestnuts, chopped
• 1 Tbs chopped scallions
• freshly ground black pepper

To serve:

• Sour cream, Thousand Island dressing, and fresh chives

• For the panna cotta:
• 3 tablespoons cold water
• 3 teaspoons powdered gelatin
• 2 cups heavy cream
• 1 cup lychee syrup from a can of Dynasty Lychees
• ¼ cup granulated sugar

For the topping:

• 9 oz. fresh strawberries, trimmed and cut into quarters
• ¼ cup granulated sugar
• 1 teaspoon vanilla bean paste
• 3.5 oz. Dynasty Lychees,  cut into quarters.

• 2 lbs. Beef Stew meat cut into 2” chunks
• 2 Tbsp. neutral cooking oil
• 2 onions, sliced
• 1 thumb-sized ginger, smashed
• 1 tsp. Dynasty Chinese 5 Spice
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. dark soy sauce
• 1 Tbsp. Shaoxing rice wine
• 600 ml hot water
• ¼ tsp. salt - or to taste
• 3 medium potatoes, peeled and cut into chunks
• 1 medium carrot, cut into chunks
• cilantro, for garnish

• 1.5 lbs. Boneless chicken tenderloin,
• 2 cups Dynasty panko breadcrumbs
• 1 cup parmesan cheese, grated
• 2 large eggs, beaten
• 1 Tbsp. Dijon mustard
• ½ cup AP flour, all-purpose
• 1 tsp. garlic powder
• ½ tsp.  onion powder
• ½ tsp. Salt
• ½ tsp. black pepper
• ½ tsp. Paprika

Hot Chili Honey Sauce:

• ¼ cup honey
• ¼ cup Dynasty hot chili oil
• ¼ cup salted butter, four tablespoons
• 1 Tbsp. Kikkoman Low-sodium soy sauce
• 2 tsp. Lemon juice, freshly squeezed

For serving:

• Waffles

• 12 Dynasty Gyoza Wrappers
• 2 Tbsp. butter melted
• 1/3 cup sugar
• 1 tsp. cinnamon
• 4 oz cream cheese, softened
• 3 Tbsp. powdered sugar
• 1 tsp. orange zest
• 3 cups sliced strawberries
• mint, for garnish

• 7 oz. feta, room temperature
• 3.5 oz. full-fat ricotta, room temperature
• 1.5 oz. full-fat sour cream, room temperature
• salt + black pepper, to taste
• 5 Tbsp. honey
• 1 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1 garlic clove, finely minced
• 2 tsp. Dynasty Sriracha Chili Sauce
• chopped chives for topping
• 1 tsp. za’atar, for topping
• 1 tsp. black & white sesame seeds for topping
• Red chili flakes for topping
• pita chips, naan, or raw veggies for serving

• 1-2 bananas
• 12 Dynasty Egg Roll / Spring Roll Wrappers
• 6 Tbsp. Chocolate Hazelnut Spread
• 1 egg
• Caramel sauce for drizzling
• Powdered sugar for sprinkling

• 12 oz. peeled and deveined shrimp, cut into small pieces
• 1/2 teaspoon grated ginger
• 1/2 cup shredded cabbage
• 1 Tbsp. chopped scallion
• 2 tsp. Kikkoman Mirin
• 1/2 tsp. salt
• 1 tsp. Dynasty Sesame Oil
• 20 Dynasty Gyoza Wrappers
• 1 Tbsp. oil for pan-frying
• 1/2 cup water
• Ponzu sauce for dipping
• J-Basket white sesame seeds for garnishing

• 4 slices of your favorite bread, toasted
• 4 Tbsp. mentaiko (spicy cod roe)
• 2 Tbsp. mayonnaise
• J Basket Crispy Fried Onion, as desired for topping
• 4 Soft-boiled eggs
• Chopped green onions for garnish

Breading:

• ¼ cup all-purpose flour
• 1 large egg beaten
• ½  cup J Basket Panko Breadcrumbs

Shrimp Patties:

• ½ lb 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

Sauce:

• ¼ cup gochujang
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. honey
• 1 Tbsp. Nishiki rice vinegar
• 1 tsp. J-Basket sesame oil
• 2 cloves garlic, minced
• 1 tsp. grated ginger

Burger Assembly:

• 2 Burger buns
• Lettuce leaves
• Sliced tomatoes
• Sliced cucumbers
• Optional toppings: sliced green onions, sesame seeds

• 2 packs (approx. 14 oz) J Basket Udon Noodles
• 2 J Basket Spicy Jumbo Pork Sausages, sliced (replace with Jalapeno version for spicier meal, or original for non spicy)
• 1 cup sliced cabbage
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 cups broccoli florets
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Oyster Sauce
• 1 Tbsp. Kikkoman Aji Mirin
• 1 Tbsp. J-Basket Organic Sesame Oil
• 1 Tbsp. vegetable oil
• 1 tsp. sugar
• Green onions, chopped, for garnish
• J-Basket Roasted White Sesame Seeds, for garnish