Recipes (Homecook)

• 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

• 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

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

• 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

• 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

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 

• 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

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

• 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

• 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

• 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

• 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

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

• 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

• 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