Recipes (Homecook)

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• ½ cup Dynasty Sweet and Sour Sauce (plus extra for serving)
• 1 tablespoon Kikkoman Soy Sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground ginger
• 1 red bell pepper, cut into 1-inch pieces
• Pineapple chunks (fresh or canned), drained
• Salt and pepper, to taste
• Skewers (soaked in water if wooden)
• Green onion, for garnish

• 4 bone-in or boneless pork chops (about 1-inch thick)
• 1/3 cup Dynasty Plum Sauce
• 2 tablespoons Kikkoman soy sauce
• 1 tablespoon Nishiki rice vinegar
• 1 tablespoon Dynasty Sesame Oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon Dynasty fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon J-Basket roasted white sesame seeds
• 2 green onions, sliced (for garnish)

• 8 slices thick-cut bacon, diced
• 2 tablespoons olive or vegetable oil, if needed
• 2 russet potatoes (about 1½ pounds), cut into ½ -inch pieces
• ½ yellow onion, diced
• 1 large red bell pepper, diced
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 Tbsp. Dynasty Sriracha Chili Sauce, plus more for drizzling
• 1 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 cup shredded cheddar cheese
• ¼ cup chives, chopped
• 6 eggs, cooked to your liking
• 6 slices crusty bread, toasted

Broth:

• 2 large garlic heads (cut tops off)
• 2 large yellow onions (unpeeled, halved)
• 10 quarts water (divided)
• 1/4 cup salt, plus more to taste
• 2 lbs oxtail
• 2 lbs pork soup bones
• 2 lbs beef short ribs (bone-in)
• 1 lb beef brisket (trimmed)
• 6 lemongrass stalks (smashed)
• 3 oz rock sugar, plus more to taste

Soup:

• 1 1/2 tsp crushed red pepper
• 1 tsp annatto seeds
• 1/4 cup canola oil
• 1 cup sliced shallots
• 4 lemongrass stalks (finely chopped)
• 1 1/2 tbsp shrimp paste
• 2-4 tbsp Dynasty fish sauce
• 1/2 tsp salt, plus more to taste
• 2 packages rice noodles (pho or vermicelli)
• 1 package Vietnamese pork cake (cha lua), sliced

Optional Toppings:

• Scallions, bean sprouts, Thai basil, mint, cabbage, lime wedges, and chili sauce

Crispy Rice:

• 2 cups cooked Dynasty Jasmine Brown Rice, cooled
• 2 tsp Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Hot Chili Oil
• 1 Tbsp. Dynasty Premium Sesame Oil

Salad:

• 5 cucumbers, thinly sliced
• 1 cup blueberries
• 1 bunch green onions, thinly sliced
• 1 cup shredded lettuce
• ½ cup mint, finely chopped
• 2 avocados, chopped
• 1 cup roasted peanuts, finely chopped

Lemon Tahini Dressing:

• ½ cup olive oil
• ⅓ cup lemon juice
• 3 Tbsp. Tahini
• 1 ½ Tbsp. maple syrup
• 2 cloves garlic, mashed
• 1 tsp cumin
• Salt and pepper to taste

• 2 lb flank steak
• 1 teaspoon salt
• ¼ tsp ground black pepper
• ¼ cup olive oil
• 1 tablespoon Dynasty Fish Sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• ½ teaspoon Dynasty Sesame Oil
• 2 large heads romaine, sliced thin
• 1 cup grape tomatoes, halved
• 1 cup Persian cucumbers, sliced thin
• ½ red onion, sliced thin
• ¼ cup fresh mint leaves
• Lime wedges, for serving

• 2 tablespoons extra virgin olive oil
• 1 medium green cabbage, about 2 pounds
• 2 shallots, peeled and thickly sliced
• ¼ cup bone broth
• ¼ cup extra virgin olive oil
• Salt and pepper to taste
• 1 Tbsp. Dynasty Chinese Five Spices
• Thyme sprig

• 2 lb pork loin
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup beef broth
• 3 garlic cloves, smashed
• ½ cup Dynasty Plum Sauce, divided
• 1 teaspoons Kikkoman soy sauce
• 1 teaspoon Nishiki apple cider vinegar
• 2 cups red and green cabbage, shredded
• ¼ cup shredded carrots
• 1 tablespoon parsley, chopped
• 10 slider buns
• Fries, for serving

Ginger Soy Dressing:

• ¼ cup Nishiki rice vinegar
• 3 ½ Tbsp vegetable or canola oil
• 3 Tbsp Kikkoman soy sauce
• 1 to 2 tablespoons honey (to taste)
• 3 tsp J-Basket Organic Sesame Oil
• 1 tsp grated fresh ginger

Salad:

• 9 ounces J-Basket Japanese Soba Noodle
• 12 ounces shrimp, peeled and deveined
• 1 teaspoon J-Basket Organic Sesame Oil
• ½ teaspoon Kikkoman soy sauce
• ¼ teaspoon black pepper
• 1 cup roughly chopped fresh cilantro
• 1 cup thinly sliced red cabbage
• 1 cup matchstick or thinly sliced carrots
• 3 scallions, thinly sliced (plus more for garnish)
• J-Basket Wakame Seaweed Salad
• J-Basket Roasted White Sesame Seeds, for garnish

• 8 chicken tenderloins
• ¾ tsp kosher salt, divided
• Black pepper, to taste
• 2 tsp J-Basket Organic Sesame Oil
• 2 tsp Kikkoman soy sauce
• 3 tbsp J-Basket Roasted White Sesame Seeds
• 3 tbsp J-Basket Roasted Black Sesame Seeds
• 3 tbsp J-Basket Black Sesame Seeds
• ¼ cup J-Basket Panko Bread Crumb
• Olive oil spray

Tangzhong (Water Roux):

• 25g bread flour (about 3 Tbsp.)
• ¼ cup milk
• ¼ cup water

Milk Bread Buns:

• ½ cup whole milk, lukewarm
• 2 tsp active dry yeast
• 1 egg, beaten
• 350g bread flour (about 3 cups)
• ¼ cup sugar
• 2 Tbsp butter, room temperature
• 1 tsp salt
• Tangzhong (prepared earlier)

Toppings:

• 1 egg
• Splash water
• 3 Tbsp butter, melted
• J-Basket Crunchy Furikake Toppers: Nori Komi, Garlic, Sriracha, and Wasabi

• ½ cup mayonaisse
• 5 Tbsp. Dynasty Chinese-Style Mustard Sauce
• 1 Tbsp white wine vinegar
• ½ tsp ground cayenne pepper
• ⅛ tsp salt
• Chicken tenders and fries

• 4 chicken cutlets, boneless
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup all purpose flour
• 1 tablespoons oil
• ¼ cup Dynasty Oyster Sauce
• Basil
• 3 cloves garlic, minced
• ⅔ cup heavy cream
• 2 cups chicken stock
• ¼ cup sundried tomatoes, chopped
• Sliced bread, for serving

• ½ onion, grated
• ½ cup Dynasty Japanese Style Panko Bread Crumbs
• 1 lb ground beef
• 1 garlic clove, minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube , crumbled
• ½ tsp Worcestershire sauce
• 1 tsp dijon mustard
• Cooking oil
• 2 garlic cloves, minced
• ½ onion, finely chopped
• 5 oz mushrooms, sliced
• 1 cup Dynasty Brown Gravy
• Parsley, chopped for garnish
• Mashed potatoes, for serving

• 1 Tbsp. Dynasty stir fry oil
• 1 pound chicken thighs, diced
• 2 tsp. Dynasty stir fry oil
• 1 cup leftover cooked Dynasty Jasmine Rice
• 1 red bell pepper, chopped
• ½ cup Dynasty Kung Pao Sauce
• Salt and pepper to taste
• ¼ cup roasted peanuts, roughly chopped
• Green onions, sliced for garnish

• 2 (8 ounces each) packages cream cheese, softened
• 1 can Dynasty Lychees, drained, ¼ cup syrup reserved
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• ½ cup white chocolate melting wafers, melted
• 1 (16 ounce) container whipped topping, thawed and divided
• 1 cup crushed graham crackers
• 1 cup raspberry jam
• Fresh raspberries, for topping

• 4 Bone-in pork chops
• Salt and pepper to taste
• 1/3 cup whole grain mustard
• 1/3 cup Dynasty Bead Molasses
• Roasted potatoes, for serving
• Steamed green beans, for serving

• 1 medium head cauliflower
• ¾ cup flour
• 3 tablespoons cornstarch
• ¾ cup almond milk
• ¼  teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 cup Dynasty Japanese Style Panko Breadcrumbs
• 1 cup Dynasty Sweet and Sour Sauce, warmed
• J-Basket roasted white sesame seeds, for garnish
• Sliced green onions, for garnish

• 16 ounces fresh udon noodles (2 servings of J-Basket Sanuki Udon), prepared according to package directions
• 1 tablespoon olive oil
• 1 pound chicken breasts, boneless and skinless, cut into small pieces
• 4 white mushrooms, sliced
• 3 green onions, sliced

Sauce:

• 1 tablespoon Dynasty Premium Sesame Oil
• ⅓ cup Kikkoman Soy Sauce
• 1 tablespoon Dynasty Sriracha Chili Sauce
• ½ cup Dynasty Hoisin Sauce
• 2 cloves garlic, minced
• 1 teaspoon ginger, freshly grated
• ½ cup chicken broth
• Black pepper to taste

• 1 pound ground chicken
• 2 green onions, finely chopped, plus more for serving
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• black pepper to taste
• Dynasty Premium Sesame Oil
• ½ cup Dynasty Bead Molasses, plus more for serving  
• Dynasty steamed rice, J-Basket roasted white sesame seeds, green onions, cilantro and pomegranate arils, for serving

• 1 box J Basket Mochi Pancake & Waffle Mix, prepared according to package instructions (https://www.jfc.com/product/item/85259)
• 1 cup powdered sugar
• 1 tbsp milk
• ½ tsp ube extract
• ¼ tsp vanilla extract
• Whipped cream, for serving

• ½ tbsp extra virgin olive oil
• 1/8 tsp. kosher salt
• 2 cups chopped shiitake mushrooms
• 1 can Dynasty Sliced Water Chestnuts, drained and finely chopped
• 2 cloves garlic, minced
• 2 tbsp thinly sliced green onions, plus more for garnish
• ½ tsp Kikkoman Soy Sauce, plus more for dipping
• 1 tsp Dynasty Premium Sesame Oil
• ½ tsp sambal oelek
• 20 Dynasty dumpling wrappers
• water
• vegetable oil for frying
• Dynasty Hot Chili Oil, for dipping

• 1 tbsp salt
• 1½ lb baby bok choy, sliced in half, lengthwise

Sauce:

• ¾ cup chicken broth
• 3 tbsp Dynasty Oyster Sauce
• 1 tbsp Kikkoman Soy Sauce
• ½ tsp salt
• 1 tbsp shaoxing wine
• ½ tbsp Dynasty Premium Sesame Oil
• 1 tsp sugar
• 4 cloves garlic, grated
• ½ tbsp cornstarch

• 1 tsp canola oil,
• 2 inch piece of ginger, washed and thinly sliced
• 1½ pounds chicken thigh
• 4 tbsp Dynasty Premium Sesame Oil
• ½ tsp salt
• 14 dried shiitake mushrooms, rinsed and rehydrated with 2 cups hot water
• 1 cup rice cooking wine
• 2 tbsp dried goji berries
• 10 dried dates, leave whole or cut in half vertically
• 4 cups water

optional additions:

• 1 large king trumpet mushroom, thinly sliced on a diagonal
• 3 ounces yu choy, washed and cut in half
• 3 ounces dried Taiwan wheat noodles, cooked according to packet instructions and drained

Chicken:

• 2 large thin boneless, skinless chicken breasts (about 1½ pounds)
• ¾ tsp salt, divided
• ¾ tsp freshly ground black pepper, divided
• 4 thin slices black forest ham
• 1 cup (4 oz) shredded Gruyère, Emmenthal, or Swiss cheese
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 1 cup Dynasty Japanese Style Panko Breadcrumbs
• 3 tbsp unsalted butter, melted and slightly cooled
• ¼ cup grated Parmigiano Reggiano cheese

Sauce:

• 3 tbsp unsalted butter
• 3 tbsp minced shallots
• 2 tbsp all-purpose flour
• 1½ cups chicken stock
• ⅓ cup heavy cream
• ¼ tsp salt
• ⅛ tsp freshly ground black pepper
• 1 tsp Dijon mustard
• 2 tbsp grated Parmigiano Reggiano cheese
• 1 tsp fresh chopped thyme

• 1 box of your favorite pasta
• 1 6 oz can tomato paste
• 2 cloves garlic, chopped
• 1 oz vodka
• 2 tbsp Dynasty Sriracha Chili Sauce
• ½ white onion, diced
• 1 cup heavy cream
• 1 tbsp olive oil
• 2 tbsp butter
• ½  cup pasta water
• Salt and pepper, to taste
• 1 cup parmesan cheese, grated
• Italian parsley, chopped

• large butternut squash (about 3 lbs.), halved and seeded
• 2 tbsp. unsalted butter
• 2 shallots, minced
• 2 tsp. garlic, minced
• 1 tsp. ginger, grated
• 3 cups vegetable stock
• 1 tsp Dynasty Fish Sauce
• 1 tbsp Dynasty Premium Sesame Oil
• 2 tsp Kikkoman Soy Sauce
• 2 tbsp Dynasty Hoisin Sauce
• ½ lime, juiced
• Toppings: cilantro leaves, pumpkin seeds

Nuoc cham dressing:

• 3 tbsp Dynasty Premium Fish Sauce
• 2 tbsp white vinegar
• 3 tbsp sugar
• 1 tbsp lime juice
• 1 long red chili, finely chopped
• 2 garlic cloves, finely chopped

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• 5 oz rice flour
• ½ tsp turmeric
• ¼ tsp sea salt
• ½ cup J-Basket coconut milk
• ½ cup water
• vegetable oil
• 1 cup shredded cooked chicken
• 1 small carrot, julienned into fine strips or coarsely grated
• 4 oz bean sprouts
• 1 bell pepper, julienned
• 3 radishes, julienned
• 2 green onions, finely sliced

For shio broth:

• 1 Tbsp J-Basket ramen soup base paste
• 1.5 cups hot water

For shoyu broth:

• 1 tsp J-Basket ramen soup base paste
• 1.5 Tbsp of Kikkoman original soy sauce
• 1.5 cups hot water

For Miso broth:

• 1 tsp J-Basket ramen soup base paste
• 1.5 Tbsp of miso (we used red miso here)
• 1.5 cups hot water

For mochi pancakes (makes 2 pancakes):

• 1 cup of J-Basket mochi mix.
• 1/3 cup + 1-2 Tbsp of water. You can add a teaspoon of water if the batter is too thick.

For mochi waffles:

• 1 cup of J-Basket mochi mix.
• 1/3 cup + 2 Tbsp of water.

For mochi crepes:

• 1 cup of J-Basket mochi mix.
• 2/3 cup of water