Recipes (Homecook)

• 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

• 4 small butternut squash
• 1 Tbsp. olive oil
• ¼ tsp. black pepper
• ⅛ tsp. salt

Filling:

• 1 package wild rice mix 6 ounces, with seasoning packet + broth or water for cooking
• 2 Tbsp. butter
• 1 small onion chopped
• 2 ribs celery chopped
• ¼ tsp. dried sage
• ¼ tsp. dried thyme leaves
• 1 small granny smith apple peeled and chopped
• 1 cup fresh cranberries
• ¼ cup pecans chopped, divided
• 2 Tbsp. fresh parsley chopped, divided
• ¼ cup butter melted
• ½ tsp. kosher salt or to taste

• 1 pound Japanese eggplant
• 1/4 cup vegetable oil, plus extra for brushing
• 1-inch knob fresh ginger, grated
• 1 Tbsp. Kikkoman Soy Sauce
• 1 tsp. Dynasty Sesame Oil
• 1 tsp. Nishiki rice vinegar
• Lime wedges, for garnish
• J-Basket Roasted sesame seeds, for garnish
• Chopped cilantro, for garnish

• 4 soft hoagie rolls (not sourdough)
• 2 Tbsp. softened butter - or as needed
• 8 Tbsp. Dynasty Chinese Mustard - or to taste
• 8 slices deli ham
• 8 ounces thinly sliced Swiss cheese
• 8 thin slices (4 oz.) sliced cooked pork roast
• 2 - 3 whole dill pickles thinly sliced lengthwise and patted dry

• 1 lb Large shrimp (tail-on, peeled and deveined)
• Dynasty tempura batter mix
• ½ tsp. White pepper
• ½ tsp. Salt
• 1 cup Dynasty Panko breadcrumbs
• 220 ml Iced water
• Vegetable oil for frying
• Dynasty Chinese Duck Sauce, for serving

• 1 can Dynasty Lychee in Heavy Syrup, undrained
• 1 cup unsweetened pink grapefruit juice
• 1⁄2 cup vodka
• 4 pink grapefruit sections or peels

• 1 Tbsp. oil
• 1 medium onion finely diced
• 1 clove garlic minced
• 1 pound raw jumbo shrimp
• 2 Tbsp. Thai red curry paste
• 1 (13.5 oz) can of J-Basket coconut milk
• 1 Tbsp. Dynasty Fish Sauce
• ½ cup water
• 1 cup pineapple chunks
• Cooked Nishiki rice, for serving
• Lime wedges, for serving
• Basil leaves, for garnish

• 2 cups of JBasket napa kimchi, roughly chopped
• 1/2 pound thinly sliced pork or pork belly, cut into bitesized pieces
• 1/2 onion, thinly sliced
• 2 scallions, thinly sliced
• 1 tsp. grated ginger
• 1 Tbsp. minced garlic
• 1 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. sugar
• 1 Tbsp. Dynasty sesame oil
• 2 - 3 Tbsp. Dynasty Sriracha Chili Sauce
• 1 tsp. J-Basket sesame seeds
• pinch pepper
• 1 18 oz package tofu
• Sesame seeds, for garnish
• Sliced green onion, for garnish

• 1 egg white
• 2/3 cup low-fat plain Greek yogurt, divided
• Zest from 1 lemon plus 2 teaspoons lemon juice, divided
• 1/2 tsp. J-Basket arajio natural sea salt, divided
• Generous pinch celery seed
• 1 cup Dynasty Panko Bread Crumbs
• 1 pound cooked* boneless, skinless salmon, preferably sustainably sourced
• 1 shallot, minced
• 3 tsp. organic canola oil or avocado oil, divided
• 3 Tbsp. mayonnaise
• 2 tsp. chopped dill
• 2 tsp. relish
• 2 Tbsp. chopped capers
• 1 tsp. whole grain or Dijon mustard
• 1/4 tsp. ground pepper
• Red onion slices, for garnish
• Parsley leaves, for garnish

• 1 Tbsp. + 2 tsp. Dynasty sesame oil, divided
• 1 lb. J-Basket ground amber pork
• ½ cup chopped onion (about ½ small onion)
• 1½ cups roughly chopped, shredded carrots, divided
• 1 cup cabbage, divided
• 1 garlic clove, minced
• 1 Tbsp. + 1 tsp. peanut butter
• 1 Tbsp. + 1 tsp. Kikkoman Soy Sauce
• 2 ½  Tbsp. Dynasty Hoisin Sauce
• 3 tsp. honey
• ¼ cup + 1 Tbsp. Nishiki rice vinegar, divided
• 2 green onions, sliced
• 1 cup sliced red cabbage
• 1 tsp. sugar
• 1½ tsp. J-Basket roasted white sesame seeds (optional)
• 4 burger buns, toasted
• ¼ cup chopped peanuts

Broth:

• 2 Tbsp. avocado oil
• 1/2 tsp. J-Basket organic sesame oil
• 1/4 cup white onion, sliced paper thin
• 1 tsp. grated ginger
• 2 cloves garlic, minced
• 2 Tbsp. Hikari Miso white miso paste
• 1-2 Tbsp. chili paste
• 2 Tbsp. Kikkoman Soy Sauce
• 4 cups good chicken broth
• 8 oz J-Basket ramen noodles

For serving:

• J-Basket Fully Cooked Fried Shrimp Panko Breaded
• Radish sprouts
• Fish cake
• Green onion
• J-Basket toasted sesame seeds

Beef marinade:

• 1 lb flank steak
• ½ tsp. baking soda
• 2 Tbsp. water
• 1 Tbsp. Dynasty oyster sauce
• 1 Tbsp. Kikkoman Soy Sauce
• ½ tsp. garlic powder
• ½ tsp. ground black pepper

Sauce:

• 1 Tbsp. cornstarch
• 2 Tbsp. water
• ¼ cup ketchup
• 2 tsp. sugar
• ½ tsp. Jbasket arajio natural sea salt

Stir fry:

• 5 cloves garlic
• ¼ cup chopped shallot
• 5 thin slices ginger, julienned
• 1 lb. roma tomatoes, cut into 6 wedges
• 2 green onions, white and green part separated and chopped
• J-Basket Premium Roasted White Sesame Seeds, for garnish
• Cooked Nishiki rice, for serving

• 2 large eggplants, diced into 1-1.5 inch pieces
• 3 Tbsp. olive oil
• 9 oz. J Basket Ground Amber Pork
• 5 cloves garlic peeled, whole
• 1 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. dark soy sauce
• 1 Tbsp. shaoxing wine
• 1 Tbsp. brown sugar
• ½ tsp. white pepper
• Sliced green onion, for garnish
• A side of cooked Nishiki premium rice

• vegetable oil, plus more for deep frying
• 8 large eggs, hard-boiled and peeled
• 1/4 cup brown sugar
• 1/4 cup Dynasty fish sauce
• 2 Tbsp. prepared tamarind pulp
• 3 Tbsp. water
• J Basket Crispy Fried Onions
• 2 red jalapeño peppers sliced, for garnish
• Fresh cilantro leaves for garnish
• A side of cooked Dynasty Jasmine Rice or Nishiki premium medium grain rice

• 2 Tbsp. unsalted butter
• J-Basket Jalapeno Jumbo Pork Sausage, cut in 1 in. pieces (Can substitute with other flavor for less spicier version)
• 4 garlic cloves, chopped
• 1 onion, chopped
• 1 tsp. J-basket arajio natural sea salt
• black pepper, to taste
• ¼ cup white wine*
• 4 yukon gold potatoes, cut in 1 inch pieces
• 2 carrots, peeled and cut in 1 inch pieces
• ½ cup water
• 1 cup unsalted chicken broth
• ½ box Japanese cream stew mix
• 1 cup whole milk or 2% milk
• 10 cremini mushroom sliced
• 1 head broccoli, cut in small pieces
• Cooked Nishiki Premium Rice for serving

• 6 cups Popped rice cereal
• 10 oz Marshmallows
• 3 Tbsp Butter
• 3 tsp Maeda Matcha Green Tea Powder
• 3 Tbsp Dried raspberries

<Ingredients>

• 2 tbsp (10g) Matcha Green Tea Powder sifted (for a green color)
• 1/4 cup granulated sugar
• 1 1/2 cups powder sugar
• 7 oz egg white
• 1/2 lbs almond powder

(For Matcha Cream Cheese)

• 2/3 tsp (1.1g) Maeda-en Matcha Green Tea Powder (sifted)
• 5.3 oz cream cheese
• 3 tbsp granulated sugar

(For Matcha Cream Puff)

• 1 cup Butter (regular butter)
• 1 cup Boiling water
• 1 cup All purpose flour
• 4 Eggs, unbeaten
• Custard Cream filling (Ingredients and Directions Below)

(For Toppings)

• Powdered sugar
• Matcha Green Tea Powder

(For Custard Cream Filling)

• 8 oz whipping cream
• 1 package (approx. 3 1/2 oz) instant pudding mix
• 1 1/3 cups milk
• 1 1/2 or 2 tsp Matcha Powder

• 1 tbsp (5g) Matcha Green Tea Powder
• 1 1/2 envelope of unflavored gelatin
• 5 tbsp water
• 1 cup milk
• 1.5 cup heavy cream
• 1/2 cup sugar

(For Red Bean Topping)

• 5 tbsp sweetened red bean paste
• whipped cream for garnish

(For the Matcha Sauce)

• 1 tbsp (5g) Matcha Green Tea Powder
• 3 tbsp lukewarm water
• 1.5 tbsp sugar

• 1 Packet Maeda Naked Organic Matcha Tea Powder
• 1 Tbsp. Hot Water
• 1 Scoop Vanilla Ice Cream

• 2 packets/2g Maeda Naked Organic Matcha Tea Powder
• 1/2 cup Blueberries
• 1/2 cup Yogurt
• 1/2 cup Milk
• 1 Tbsp. Sugar
• 1/2 cup Ice Cubes
• Garnish: Matcha Powder, Blueberries and Mint Leaves

• 1 package Sapporo Ichiban Yakisoba
• 1 strip of bacon
• ½ cup cabbage, chopped
• ¼ white onion, thinly sliced
• Nonstick cooking spray
• 3 eggs, beaten
• Salt and pepper to season
• Hot sauce to taste

• 1 package Sapporo Ichiban Tonkotsu Ramen
• 4 lettuce leaves
• ½ teaspoon lemon juice
• 1 teaspoon sesame oil
• ½ teaspoon chili garlic sauce
• 1 pinch of pepper
• 1 Cup Shrimps
• 2 Sliced Garlic
• 1 Tbsp Vegetable Oil
• Sliced green onion for garnish

• 1 bag Sapporo Ichiban Sriracha Yakisoba noodles
• 1 tbsp peanut butter
• ½ tbsp Kikkoman soy sauce
• ½ tbsp Nishiki rice vinegar
• ½ Sapporo Ichiban Sriracha Yakisoba sauce packet
• ½ tbsp crushed peanuts
• Cilantro

• 2 packages Sapporo Ichiban Shrimp Ramen
• ½ tablespoon paprika
• 1 tablespoon flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon crushed chili pepper
• 6 ounces raw shrimp, thawed, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 pineapple
• Sliced green onion to garnish

• 1 package Sapporo Ichiban Shio Ramen
• 4 oz. chicken thigh, skin on
• ½ teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon vinegar
• Oil for cooking
• 1 egg, soft boiled and sliced in half
• Sliced green onion for garnish

• 2 packages Sapporo Ichiban Original Ramen
• 1 green onion, sliced
• 1 cup mixed frozen stir-fry vegetables (we used carrots, mushrooms, water chestnuts and snow peas)
• 6 ounces frozen scallops
• 4 tablespoons J-Basket potato starch (katakuriko)
• Vegetable oil for frying

• 1 package of Sapporo Ichiban Miso Ramen
• 1 tsp J-basket organic sesame oil
• 1 tsp Ground ginger
• 1 tsp Ground Garlic
• ½ tsp Chinese hot sauce
• 2 oz J-basket Ground Amber Pork
• 3 oz Soy milk or milk
• 3 tsp Ground sesame
• Dynasty Chili oil to taste
• Green onion for garnish

• 2 packages Sapporo Ichiban Hot and Spicy Chicken Ramen
• 1 tablespoon olive oil
• ¼ white onion, diced
• 1 clove garlic, minced
• 1 ½ cups cooked carnitas
• 1 jalapeno, deseeded and sliced
• 1 avocado, diced
• ¼ cup cilantro, chopped
• 2 lime wedges

• 5 packages of Sapporo Ichiban Chicken
• 8 cups of water
• 4 tbsp of sake (2 tbsp for chicken and 2 tbsp for nabe base)
• ¼ napa cabbage
• ½ lbs chicken thighs, cut into small pieces
• 5 slices of ginger, thinly cut Maitake mushroom
• 2 baby bok choy
• Japanese Leek (Negi)
• 1 tbsp of Dynasty sesame oil