Recipes (Homecook)

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

• 1 pound thinly sliced beef
• 1/4 cup Kikkoman Soy Sauce
• 2 Tbsp. J Basket Yakitori Sauce
• 2 Tbsp. Kikkoman Mirin
• 1 Tbsp. sugar
• 1 Tbsp. vegetable oil
• 1 onion, thinly sliced
• 2 cups cooked Ayanishiki Short-Grain/Nishiki Medium Grain
• Egg yolk, for topping
• J-Basket Sesame White Seeds and chopped green onions for garnish

• 2 cups Cooked Ayanishiki Short-Grain Rice
• 1 cup J Basket Bulgogi Sauce
• 2 Tbsp. Kikkoman Soy Sauce
• 1 pound (about 450g) beef sirloin, thinly sliced
• 1 cup julienned carrots
• 1 cup thinly sliced shiitake mushrooms
• 2 cups fresh spinach
• 1 cup bean sprouts
• 4 fried eggs
• J-Basket Organic Sesame Oil for drizzling
• J-Basket Toasted White Sesame Seeds for garnish
• Sliced green onions for garnish
• J-Basket Napa Kimchi for serving (optional)

• 2 servings J Basket Frozen Udon Noodles, cooked
• 2 Tbsp. Kikkoman Soy Sauce
• 2 Tbsp. Kikkoman Mirin
• 2 tsp. Sugar
• ½ lb. thinly sliced Beef (skip for vegetarian option)
• 1 tsp. Oil
• 1/2 Onion, thinly sliced
• 1 cup Baby Spinach
• 2 Poached Egg (or Onsen Tamago)
• 2 Green Onion, finely chopped

• 1 cup fresh or frozen strawberries
• 1 cup J-Basket Aloe Vera Drink
• 1 banana, peeled and sliced
• 1/2 cup Greek yogurt
• 1 Tbsp. honey
• Ice cubes (optional)
• Fresh mint leaves, for garnish
• ‍

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 Tbsp. vegetable oil
• 1/4 cup Kikkoman Soy Sauce
• 3 Tbsp. honey
• 2 Tbsp. Nishiki Rice Vinegar
• 1 Tbsp. J-Basket Organic Sesame Oil
• 2 cloves garlic, minced
• 1 tsp. ginger, grated
• 2 Tbsp. J Basket Premium Roasted White Sesame Seeds
• Green onions, chopped, for garnish
• Cooked Nishiki White Rice, for serving

• 2 Tbsp. vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 cup shelled J Basket Edamame
• 2 cups cooked and chilled Nishiki rice
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Dynasty Oyster Sauce
• 1 Tbsp. sake
• 2 eggs, lightly beaten
• Salt and pepper to taste
• Green onions, chopped, for garnish
• J-Basket Roasted White Sesame Seeds for garnish

• 2 cups Nishiki Medium Grain Rice, cooked and Nishiki Sushi Seasoning
• Assorted sashimi (salmon, tuna, shrimp, etc.), thinly sliced
• J Basket Wakame Seaweed Salad
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Kikkoman Mirin
• 1 Tbsp. Nishiki Rice Vinegar
• 1 Tbsp. sugar
• J-Basket Roasted White Sesame Seeds, for garnish
• Sliced green onions for garnish
• Pickled ginger for serving

• 1 bag J Basket Shrimp Wontons
• Green onion, for garnish
• J-Basket Roasted White Sesame seeds, for garnish

Dan Dan Sauce:

• 2 Tbsp. sesame paste
• 3 Tbsp. Kikkoman Soy Sauce
• 2 tsp. sugar
• 1/4 tsp. Dynasty Five Spice Powder
• 1/2 tsp. Sichuan peppercorn powder
• 1/2 cup Dynasty Chili Oil
• 2 cloves garlic, very finely minced
• ¼ cup hot water

• 8 oz pasta of your choice, cooked
• 2 Tbsp. vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 Tbsp. miso paste
• 1 cup vegetable broth
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. J-Basket Sesame Oil
• 1 Tbsp. J Basket Organic Sushi Nori, shredded, plus more for garnish
• J-Basket roasted white Sesame seeds and green onions for garnish

Udon:

• 3 Packs of J-Basket Udon Noodles
• 3 tbsp. Salt
• Water

Uni Sauce:

• 1/2 c. warm water
• 2 tsp. Bonito Bouillon
• 3 tbsp Fresh Uni Pieces
• 1 cup heavy cream
• 1/3 c. unsalted butter

Bowl Toppers:

• J Basket Shrimp Tempura
• 5 Fresh Uni Pieces
• 5 Tbsp. Ikura
• 1/2 Green Onion Stalk, chopped
• Nori slices

【Curry-flavored Soy Sauce Pork】

• 450 g of Block of pork belly
• 2 cloves of Garlic
• 100g Onion
• 1/2 Tbsp Vegetable oil

【A】

• 1 Tbsp S&B Oriental Curry Powder
• 2 or 3 Star anise
• 1/2 Cinnamon stick
• 1 (cut in half) Red chili pepper
• 1/2 tsp White pepper (coarsely ground)

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• 3 Tbsp White wine
• 3 Tbsp Soy sauce
• 1 Tbsp Sugar
• 6 Boiled eggs
• 3 stalks of bok choy
• Rice as needed

• 4 cups sliced peaches, frozen1-11.5 fluid ounce can of peach or apricot nectar, chilledjuice of 1 lime
• 4 packets of Yamamotoyama’s Unsweetened Powdered Green Tea
• 3/4 cup tequila
• 2 Tbsp Grand Marnier
• Agave, to taste
• 1 Tbsp of sanding sugar