Recipes (Homecook)

• 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
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• 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

• 1 cup long grain rice, washed
• 4 cups water
• 4 Genmaicha tea bags
• 2 cups almond milk
• 1/3 cup agave, or to taste
• 1 Tbsp cinnamon, plus more for garnish
• 1 Tbsp vanilla bean past

• 2 (28-ounce) cans whole tomatoes
• ½ cup Dynasty Sriracha Chili Sauce
• 3 Tbsp. vegetable oil
• 2 medium red onions, thinly sliced
• 4 cloves garlic, minced
• 1 pound thick tortilla chips
• Salt and freshly ground black pepper
• 2 cups shredded cooked chicken
• ½ cup crumbled cotija or feta cheese
• Chopped fresh cilantro for garnish
• Fried egg, optional

• 3 servings of fresh ramen noodles
• 2 cups shredded cooked chicken from a rotisserie chicken
• 2 large handful of Thai basil leaves
• 2 small red chili, finely diced
• 1 tsp. chili flakes
• Roasted salted peanuts to serve
• Dynasty Chili Oil, to serve

Black Sesame and Ginger Sauce:

• 1 cup J-Basket Roasted Black Sesame Seeds
• ½ cup chicken stock
• ¼ cup sake
• 4 Tbsp. Kikkoman Soy Sauce
• 1 tsp. extra dark soy sauce
• 1 ½ tbsp grated ginger
• 2 cloves garlic, peeled
• 1 Tbsp. smooth peanut butter
• 2 ½ Tbsp. Dynasty Premium Sesame Oil,
• ¾ tsp. sugar
• ½ tsp. Ground white pepper

Sweet and Sour Sauce (If in a rush, substitute with Dynasty sweet and sour sauce):

• ½ cup honey
• 6 Tbsp. Nishiki Rice Vinegar
• 4 Tbsp. Kikkoman Soy Sauce
• 3 Tbsp. tomato paste
• 1 Tbsp. cornstarch
• 2 Tbsp. water

Pork:

• 2 cups plus 1 Tbsp. vegetable oil for frying
• 1 bundle Dynasty Saifun Bean Threads
• 1 ½ lb. pork tenderloin cut into 1-inch cubes
• 1 tsp. kosher salt, divided
• ½ tsp. black pepper, divided
• ¾ cup all-purpose flour
• ⅓ cup cornstarch
• 2 large eggs
• 1 Tbsp. minced garlic
• 1 cup chopped white onions, ¾-inch-sized pieces
• 1 cup chopped red bell pepper, ¾-inch sized pieces
• 1 cup chopped green bell pepper, ¾-inch-sized pieces
• 1 cup pineapple chunks, ¾-inch-sized pieces
• 2 Tbsp. sliced green onion
• ½ tsp. J-Basket Roasted Sesame Seeds

• 1 Tbsp. vegetable oil
• ½ cup thinly sliced shallots
• 1 Tbsp. minced fresh ginger
• 2 Tbsp. Thai green curry paste
• 1 can Dynasty Bamboo Shoots
• 4 cups low sodium chicken broth
• 1 (13.5 oz) can J-Basket coconut milk
• 2 Tbsp. Dynasty Fish Sauce
• 4 packed tsp. dark brown sugar
• 2 Tbsp. fresh lime juice from 1 lime
• ½ tsp. Turmeric

For Serving:

• 4 oz. thin rice noodles
• 2 cups shredded cooked chicken from a rotisserie chicken
• Handful chopped fresh cilantro
• 3 scallions, light and dark green parts, thinly sliced
• Dynasty Sriracha sauce
• Lime wedges

• 1 lb chicken wings
• ¼ tsp. kosher salt
• ⅛ tsp. freshly ground black pepper
• 1 Tbsp. extra virgin olive oil
• 1 stalk celery
• 2 cloves garlic
• 1 bay leaf
• J-basket roasted white sesame seeds for garnish

Seasonings:

• ½ cup sake
• ⅓ cup water
• 1 Tbsp. Dynasty Fish Sauce
• ¼ cup Kikkoman Soy Sauce
• ¼ cup orange marmalade

Crust:

• 1 box refrigerated pie crusts (2 Count), softened as directed on the box

Filling:

• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ¾ cups chicken broth
• ½ cup milk
• 2 ½ cups shredded cooked chicken
• 2 cups frozen peas and carrots, thawed
• 1 can Dynasty Baby Corn, drained and cut into bite-size pieces

• 2 cans  Dynasty Lychee
• 2 Tbsp. honey
• Mint leaves, garnish

• Lamb Chops
• ¼ cup olive oil
• 1 tsp. Dynasty 5 Spice Powder
• ½ tsp. ground cinnamon
• 8 lamb loin chops, about 1 ½ inches thick
• Salt and pepper

Couscous:

• 2 tbsp butter
• 1 onion, finely chopped
• ¼ tsp. Dynasty 5 Spice Powder
• 1 red bell pepper, seeded and finely diced
• 1 zucchini, finely diced
• 2 cloves garlic, finely chopped
• 1 1/2 cups chicken broth
• 2 Tbsp. dried currants
• 1 1/2 cups couscous
• 1/4 cup parsley or cilantro, chopped

• 1 tablespoon olive oil
• 🍛 1 large yellow onion, chopped
• 🍛 1 red bell pepper, chopped
• 🍛 4 to 5 teaspoons curry powder
• 🍛 2 inches freshly minced ginger (about 2 tablespoons)
• 🍛 2 garlic cloves, minced
• 🍛 1 can J-Basket Coconut Milk
• 🍛 1 (14 oz.) can pumpkin puree
• 🍛 1 pound cauliflower florets, cut into small pieces
• 🍛 1 (15 oz.) can chickpeas, rinsed and drained
• 🍛 fine sea salt, plus more to taste
• 🍛 1 teaspoon lemon juice
• 🍛 Cilantro, for garnish

For the Shrimp Wontons:

• 1/2 pound raw peeled and deveined shrimp (tails removed)
• 1/2 cup small diced shiitake mushrooms
• 1/2 cup small diced celery
• 1/2 cup small diced carrots
• 1/2 cup small diced yellow onion
• 3 cloves garlic minced
• 1 tsp. Nishiki Rice Vinegar
• 1 tsp. Dynasty Premium Sesame Oil
• 1 tsp. Kikkoman Soy Sauce
• 1/2 tsp. sambal oelek
• 1 tsp. cornstarch
• 25-27 Dynasty Wonton Wrappers

For the Broth:

• 1 Tbsp. olive oil
• 3 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 6 cups less-sodium chicken broth
• 1 Tbsp. Kikkoman Soy Sauce
• 1 tsp. Dynasty Fish Sauce
• 1/2 tsp. kosher salt
• 1/4 tsp. ground white pepper
• 2 cups packed chopped kale
• Thinly sliced green onions for garnish (optional)

• 7-8 medium fresh tomatoes
• 2 tbsp Oil
• 5 Slices of ginger, Divided
• 1 onion, medium diced
• 2 tbsp Ketchup
• 2 lbs. Beef chuck, cut into 1 in. cubes
• 1 Cinnamon stick
• 2 Star anise
• 2 Bay leaves
• 1 tsp Salt
• 1 tbsp Kikkoman soy sauce
• 1-2 tbsp, adjust to taste
• ½ tbsp Dark soy sauce
• 1 tbsp Dynasty Oyster Sauce
• 2 cups Potatoes, large diced
• 2 Fresh Tomatoes, large diced
• 2 green onions sliced

• 1 lb. mixed mushrooms such as shiitake, trumpet, oyster, and button
• 3-4 shallots, thinly sliced
• 2 garlic cloves, finely minced
• Zest of one large lemon divided
• ½ tsp ground coriander
• ½ tsp chili flake
• 3 tbsp olive oil, plus more for finishing
• ½ cup Dynasty Panko Bread Crumbs
• ¼ cup flat leaf parsley, plus more for garnish
• ¼ cup chives, sliced, plus more for garnish
• ¼ cup dill fronds, plus more for garnish
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 oz burrata
• Flaky sea salt, for finishing

• 1 (5 ounce) can Dynasty Water Chestnuts, drained
• 5 cloves garlic, coarsely chopped
• 2 inches fresh ginger, peeled and coarsely chopped
• 6-8 green onions, coarsely chopped
• 2 tsp. Dynasty Premium Sesame Oil
• 2 Tbsp. Kikkoman Soy Sauce
• ½ cup plain bread crumbs
• 1 1⁄4 lbs ground chicken breast
• 1 egg
• 2 Tbsp. vegetable oil
• Cooked Nishiki rice for serving

• 4 Tbsp. white miso
• 6 tsp. Kikkoman Mirin
• 3 Tbsp. Nishiki Rice Vinegar
• 1 ½ cups diagonally sliced snow peas
• 9 oz peeled cooked jumbo shrimp (Can substitute with J-Basket fully cooked shrimp wonton if preferred)
• 1 ½ tsp. dried wakame
• 1 package JBasket Japanese Green Tea Noodles, cooked and drained
• 3 Tbsp. thinly sliced scallions
• 1 (3 inch) square dried kombu, snipped into 3 equal strips
• 3 cups very hot water, divided

• 2 lbs JBasket Amber Pork
• 8 cups low-sodium chicken broth
• 1 cup enoki mushrooms, trimmed
• 1 cup shimeji mushrooms, trimmed
• 6 Tbsp. Kikkoman Soy Sauce
• 2 Tbsp. ginger paste
• 2 Tbsp. garlic paste or fresh chopped garlic
• 5 scallions (green parts only), sliced on the diagonal
• 2 tsp Dynasty Sriracha
• 6 oz J-Basket Ramen Noodles, cooked and drained
• Garnish: boiled egg, nori, green onions, sprouts, cayenne pepper

For the Dipping Soup Broth:

• ½ tsp grated ginger
• 2 cloves garlic, minced
• 1.8 oz shimeji mushrooms, trimmed and separated
• 2 shiitake mushrooms, sliced
• 2 green onions, thinly sliced, whites and greens separated
• ½ lb sliced pork belly
• 1 Tbsp Dynasty Premium Sesame Oil
• ⅛ tsp freshly ground black pepper
• 1 Tbsp doubanjiang
• 1 tsp Kikkoman Soy Sauce
• 1 tsp miso
• ⅓ cup mentsuyu
• 1 cup water
• 1½ Tbsp Nishiki Rice Vinegar
• ⅛ tsp kosher salt

For the Ramen Noodles:

• 1 package JBasket Japanese Ramen Noodles

Toppings:

• 6 cooked shrimp
• 4 slices narutomaki (fish cakes)
• 2 Boiled eggs, sliced in half lengthwise
• 1 sheet J-Basket Nori, cut into quarters
• ⅓ oz J-Basket Bonito Flakes

• 1package JBasket Mini Meat Patties
• 1 tbsp flour
• 1 egg beaten
• 1 cup Dynasty Panko Bread Crumbs
• Oil for deep frying

Sauce:

• 4 tbsp ketchup
• 4 tbsp Worcestershire sauce
• Shredded cabbage for serving
• Nishiki Cooked Rice for serving