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Black Sesame and Ginger Chicken Noodle Salad
Black Sesame and Ginger Chicken Noodle Salad
  • 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
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  • Thai
  • /
  • Appetizer
Sweet and Sour Pork with Crispy Fried Bean Threads
Sweet and Sour Pork with Crispy Fried Bean Threads

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
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  • Chinese
  • /
  • Main Dish
Thai Chicken and Rice Noodle Soup
Thai Chicken and Rice Noodle Soup
  • 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
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  • Thai
  • /
  • Soup
Orange Teriyaki Chicken Wings
Orange Teriyaki Chicken Wings
  • 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
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  • Fusion
  • /
  • Appetizer
Chicken Pot Pie
Chicken Pot Pie

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
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  • American
  • /
  • Main Dish
Lychee Sorbet
Lychee Sorbet
  • 2 cans  Dynasty Lychee
  • 2 Tbsp. honey
  • Mint leaves, garnish
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  • Thai
  • /
  • Dessert
Five Spices  Lamb Chops and Couscous Pilaf
Five Spices Lamb Chops and Couscous Pilaf
  • 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
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  • Fusion
  • /
  • Main Dish
Pumpkin Curry with Pomegranate Rice
Pumpkin Curry with Pomegranate Rice
  • 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
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  • Fusion
  • /
  • Main Dish
Shrimp and Vegetable Wonton Soup
Shrimp and Vegetable Wonton Soup

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)
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  • Fusion
  • /
  • Soup
Beef Tomato Stew
Beef Tomato Stew
  • 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
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  • Fusion
  • /
  • Main Dish
Roasted Mushrooms and Burrata with Herbed Panko
Roasted Mushrooms and Burrata with Herbed Panko
  • 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
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  • Fusion
  • /
  • Appetizer
Ginger Chicken Meatballs
Ginger Chicken Meatballs
  • 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
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  • Fusion
  • /
  • Main Dish
Miso and Shrimp Soba Noodle Soup
Miso and Shrimp Soba Noodle Soup
  • 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
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  • Japanese
  • /
  • Soup
Ground Pork Ramen
Ground Pork Ramen
  • 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
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  • Japanese
  • /
  • Main Dish
Tsukemen
Tsukemen

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
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  • Japanese
  • /
  • Main Dish
Menchi Katsu
Menchi Katsu
  • 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
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  • Japanese
  • /
  • Main Dish
Steamed Chicken and Sausage
Steamed Chicken and Sausage
  • 1 pound boneless skinless chicken thighs, cut into chunks
  • 1 cup shimeji mushrooms
  • 1/3 cup water
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon J-Basket Organic Sesame Oil
  • 1 teaspoon Shaoxing cooking wine
  • 1 tablespoon Dynasty Oyster Sauce
  • 1/4 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon grated ginger
  • 1 scallion, chopped, white and green parts divided
  • 1 tablespoon tapioca starch
  • 2 links JBasket Original Jumbo Pork Sausage, sliced
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  • American
  • /
  • Main Dish
Sapporo Soup Curry
Sapporo Soup Curry

Soup curry:

  • 1 onion, cut into large chunks
  • 1 carrot, cut into large chunks
  • 1 package of shimeji mushrooms
  • 3 cloves garlic
  • 1 knob ginger, grated
  • 2.5 lb bone-in skin-on chicken thighs
  • ½ Tbsp extra virgin olive oil
  • 1 Tbsp unsalted butter
  • 3 cups chicken stock/broth
  • 1 Tbsp basil
  • 1 bay leaf
  • 1 tsp. Kikkoman Soy Sauce
  • 1 piece Japanese curry roux
  • 1 Tbsp Japanese curry powder
  • 1 tsp garam masala
  • 1 Tbsp tomato paste
  • 1 Tbsp honey
  • 1½ Tbsp mango chutney
  • 1 package JBasket Fully Cooked Shrimp Wonton, prepared according to package directions

Fried vegetables:

  • 1 russet potato, cut into wedges
  • ½ red bell pepper, cut into wedges
  • 2 okra, cut in half lengthwise
  • 2 Japanese eggplants, cut in half lengthwise
  • 2 inches lotus root, thinly sliced
  • 2 oz kabocha squash, thinly sliced
  • 1 cup neutral oil
  • Cooked Nishiki rice for serving
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  • Japanese
  • /
  • Soup
Beef and Kabocha Stew
Beef and Kabocha Stew
  • 2 pounds boneless chuck, cut into 1 inch chunks
  • 2 cups chicken stock
  • ¼ cup Kikkoman soy sauce
  • ¼ cup Kikkoman mirin
  • 1 knob of ginger, sliced
  • Black pepper to taste
  • 1 lemon
  • 1 pound kabocha, cut into 1-inch chunks
  • JBasket Natural Sea Salt to taste
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  • Japanese
  • /
  • Main Dish
Bone in Chicken and Sausage Curry
Bone in Chicken and Sausage Curry
  • 4 bone-in skin-on chicken thighs
  • 1 package of cooked J-Basket Spicy Jumbo Pork Sausage
  • ½ tsp salt
  • ground black pepper
  • 2 onions, cut into wedges
  • 1 red bell pepper, cut into 1 inch chunks
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • ¼ cup green peas
  • 2 Tbsp neutral oil

For the Curry Sauce:

  • ¼ cup sake
  • 2 cups chicken stock
  • ½ cup water
  • ½ package Japanese curry roux
  • 1 Tbsp Kikkoman mirin
  • 1 Tbsp Kikkoman soy sauce
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  • American
  • /
  • Main Dish
Pineapple Pork with Coconuts Rice
Pineapple Pork with Coconuts Rice

Pork:

  • 1/2 cup teriyaki sauce 
  • 1 pound thinly sliced pork tenderloin
  • 2 cups pineapple chunks
  • olive oil 

Rice:

  • one 14-ounce can full-fat coconut milk
  • 1 1/2 cups water
  • 2 cups Dynasty Jasmine Rice
  • Salt to taste 

Toppings:

  • lime zest
  • cilantro
  • thinly sliced jalapeño
  • J-Basket Crispy Fried Onions 
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  • Thai
  • /
  • Main Dish
Ochazuke (Green Tea Over Rice)
Ochazuke (Green Tea Over Rice)
  • Cooked Nishiki rice
  • Salmon, cooked & flaked
  • Hot Yamamotoyama Gyokuro Japanese tea, steeped strong
  • Rice cracker balls
  • Green onion, sliced
  • J-Basket Organic Nori, cut into small strips
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  • Japanese
  • /
  • Appetizer
Aloha Tea Smoothies
Aloha Tea Smoothies

Base Layer:

  • 1 cup frozen pineapple
  • 1 cup frozen mango
  • 2 cups frozen banana
  • 1 cup pineapple juice
  • 1/2 cup greek yogurt

Middle Layer:

  • 1 Tbsp red beet powder

Top Layer:

  • 1 cup baby spinach
  • 2 packets of Yamamotoyama Iced Matcha Green Tea, Sweetened

Garnishes

  • Extra cut fruit
  • Drink umbrellas
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  • Fusion
  • /
  • Drinks
Matcha Green Tea Salted Caramel Cookies
Matcha Green Tea Salted Caramel Cookies
  • 2 cups of all-purpose flour
  • 1 tbsp of Yamamotoyama Iced Matcha Green Tea, Unsweetened
  • ½ tsp of baking soda
  • ½ tsp of salt
  • 1 cup of brown sugar
  • ¾ cup of melted butter
  • ½ cup of granulated sugar
  • 1 tbsp of vanilla extract
  • 1 egg
  • 1 ½ cups of salted caramel chocolate chips
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  • Fusion
  • /
  • Snack
Hojicha Green Tea Muffins
Hojicha Green Tea Muffins
  • 3 large eggs
  • 1/2 cup of sugar
  • 1 cup of flour
  • 1 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1 1/2 tbsp. of Yamamotoyama Organic Hojicha Tea Bag Powder
  • 1/4. cup of fresh milk
  • 2 tbsp of vegetable oil
  • 1 tbsp of honey
  • Butter
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  • American
  • /
  • Snack
Ginger Yuzu Moscow Mule
Ginger Yuzu Moscow Mule
  • 1.5 oz shot of vodka or tequila
  • 3 oz (2 shots) of Yamamotoyama Green Tea with Ginger Yuzu
  • 3 oz (2 shots) of Ginger Beer
  • Quarter cut of juicy lime
  • Splash of yuzu citrus (lemon juice to substitute)
  • Ice
  • Mint for garnish
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  • Fusion
  • /
  • Drinks
Ginger Yuzu Margarita
Ginger Yuzu Margarita
  • 1 shot of Yamamotoyama Ginger Yuzu Green Tea
  • 1 shot of Tequila
  • 1 shot of orange liquor
  • 3/4 ounce yuzu juice
  • juice of one freshly squeezed lime
  • 1 teaspoon of agave (optional)
  • 1 teaspoon of chopped ginger
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  • Fusion
  • /
  • Drinks
Matcha Pound Cake
Matcha Pound Cake

Cake:

  • 2 cups of flour
  • 1 tsp. salt
  • 2 tbsp. Yamamotoyama Unsweetened Iced Matcha Green Tea
  • 1 cup unsalted butter
  • 1 ¼ cup of sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 cup milk

Glaze:

  • 1 cup powdered sugar
  • 5 tsp. milk
  • ½ almond extract

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  • Fusion
  • /
  • Dessert
Chinese Braised Pork Belly
Chinese Braised Pork Belly
  • 1 Tbsp. vegetable oil
  • 2 lbs lean pork belly, cubed
  • 1/4 cup Kikkoman Soy Sauce
  • 1/8 cup dark soy sauce
  • 3 Tbsp. brown sugar
  • 3/4 cup rice wine
  • 1/2 tsp Dynasty Chinese Five Spices Powder
  • 4 cloves garlic
  • 1 3/4 cups water more if needed
  • 5-6 red potatoes cubed
  • Cooked Nishiki premium Rice, for serving
  • bok choy, steamed
  • J-Basket Roasted Black and white sesame seeds, for garnish
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  • Chinese
  • /
  • Main Dish
Butternut Squash and Broccolini Rice Bowl with Chorizo
Butternut Squash and Broccolini Rice Bowl with Chorizo
  • 2 Tbsp. olive oil, divided
  • 1 lb. Chorizo, casings removed
  • 1 lb. Butternut Squash, cut into small cubes
  • 1 bunch Broccolini
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 3 cups Dynasty Jasmine Rice, cooked and kept warm
  • Lime wedges and cilantro leaves, for serving
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  • Fusion
  • /
  • Main Dish
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