Recipes (Homecook)

• 3 corn cobs
• 3-4 Tbsp. Japanese mayo
• ½ Tbsp. Dynasty Sriracha
• 1 ½ Tbsp. oyster sauce
• 1 Tbsp. garlic powder
• ½ Tbsp. Chinese five spice
• ¼ Tbsp. red chili flakes
• pinch of black pepper
• additional Dynasty Sriracha, for drizzling
• sliced green onion, for topping

• 1 cup Dynasty Jasmine White Rice
• 2 Tbsp. vegetable oil
• 1 can spam, cut into ¼ inch thick slices
• 1 onion, finely chopped
• 1 medium carrot, small dice
• 2 green onion, sliced
• 2 garlic cloves, minced
• 1 tsp. Kikkoman soy sauce
• 1 tsp. Dynasty sesame oil
• kosher salt
• white pepper
• 1 large egg, beaten
• 4 oz. frozen peas

• 3 Tbsp. mirin
• 3 Tbsp. sake
• 1 Tbsp. soy sauce
• 2 Tbsp. water
• 2 tsp. potato starch
• 1 Tbsp. toasted sesame oil
• 2 green onions, sliced
• ¾ lb. Jbasket Amber Pork
• 1 knob of ginger, grates
• 4 Tbsp. miso
• 2 Tbsp. granulated sugar
• sliced green onions, for garnish

• 1 cup water
• ⅔ cup granulated sugar
• ½ cup walnuts
• 4 large egg whites
• ⅔ cups mochiko flour
• 1 cup vegetable oil, for frying
• 1 lb. shrimp, peeled and deveined
• ¼ cup mayo
• 2 Tbsp. honey
• 1 Tbsp. sweetened condensed milk
• 1 Tbsp. Jbasket White Sesame Seeds
• sliced green onions, for garnish

• 14 oz. extra firm tofu
• 2 Tbsp. Dynasty sriracha
• 2 Tbsp. honey
• 2 tsp. soy sauce
• ¼ tsp. crushed red pepper
• 2 Tbsp. vegetable oil
• 1 Tbsp. cornstarch
• 2 Tbsp. Jbasket Sriracha Sesame Seeds
• 2 green onions, sliced

• 2 tsp. sake
• 1 Tbsp and 1 tsp. soy sauce
• 1 tsp. cornstarch
• 1 ¼ tsp and. Jbasket Sesame Oil
• 6 oz. salmon cut into bite size pieces
• 10 oz. Japanese eggplant, cut into 3 inch long strips
• ½ tsp. Salt
• 1 Tbsp. Dynasty oyster sauce
• 2 Tbsp. water
• 2 Tbsp. vegetable oil
• 6 okra cut in half

• 4 oz. uncooked elbow macaroni
• 2 tsp. olive oil
• 1 Tbsp. Nishiki rice vinegar
• 1 tsp. granulated sugar
• 2 persian cucumbers, sliced
• ½ tsp. salt
• 1 cup, cherry tomatoes, halved
• ¾ cup corn kernels
• 4 slices deli ham, sliced
• 3 Tbsp. kewpie Mayo
• 2 Tbsp. Jbasket Creamy Miso Dressing
• shredded nori, for topping
• chopped chives, for topping
• toasted white sesame seeds, for topping

• 1 pineapple
• 2 Tbsp Vegetable Oil
• ½ lb shrimp, peeled and deveined
• 1 Tbsp minced garlic
• ½ red onion, cut into 1 inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• ⅓ cup spicy teriyaki sauce or substitute with original flavor
• 2 cups white rice for serving
• ¼ cup sliced green onions for garnish
• J-Basket black and white sesame seeds for garnish
• salt and pepper

• 1 cup plain yogurt ⠀
• 2 Tbsp tahini ⠀
• 2 Tbsp lemon juice⠀
• ½ tsp salt ⠀
• 1 cup grape tomatoes, sliced ⠀
• 2 cucumbers, sliced ⠀
• 1 Tbsp black sesame seeds ⠀
• 1 Tbsp parsley for garnish ⠀
• 1 Tbsp thyme for garnish⠀
• 4 slices thick cut toast⠀

• 1 ½ cups warm water
• 3 tsp active dry yeast
• 2 Tbsp granulated sugar
• 2 Tbsp vegetable oil
• 1 tsp kosher salt
• 3 ½ cups all purpose flour
• 2 Tbsp unsalted butter, melted
• ½ cup black sesame seeds

• 4 cups chicken broth
• 1/4 cup creamy miso dressing
• 2 servings of ramen noodles
• 2 soft-boiled eggs
• ¼ cup shredded carrots
• ½ cup shelled edamame
• ½ cup corn
• ¼ cup sliced green onions for garnish
• black and white sesame seeds for garnish

• ½ cups all purpose flour ⠀
• ⅓ cup sugar ⠀
• ½ cup butter softened ⠀
• 3 large eggs, whites and yolk separated ⠀
• 2 Tbsp milk ⠀
• 1 tbsp honey ⠀
• 1 Tbsp orange zest ⠀
• ⅛ tsp salt ⠀
• 1 cup black sesame seeds⠀
• 4 tbsp water

• 1 lb ground beef ⠀
• 1 Tbsp salt ⠀
• 1 Tbsp black pepper ⠀
• 4 Tbsp spicy teriyaki sauce ⠀
• 4 pineapple rings ⠀
• 4 burger buns ⠀
• 4 slices red onion ⠀
• 4 slices provolone cheese ⠀
• Cilantro for garnish⠀
• ¼ cup honey mustard ⠀
• Cilantro for garnish

• ½ cup pasture butter, softened
• 2 Tbsp. J-Basket Coconut Milk
• 1 cup sugar
• 2 eggs, beaten
• 1 cup coconut flour
• ½ cup oat flour
• ½ tsp salt
• 1 tsp. baking soda
• 1 tsp vanilla extract
• 1 cup roughly chopped walnuts
• 1 cup semi sweet chocolate chips

• 1 ½ cup flour
• 1 tbsp. Honey
• 1 tbsp. Baking powder
• ½ tsp. Salt
• 1 ¼ cup J-Basket Coconut Milk
• 2 tbsp. Coconut oil
• 1 egg
• 1 tsp. Vanilla extract
• Fresh fruit
• Maple syrup

• 1 lb J-Basket Udon Noodles
• 3 green onions, thinly sliced, whites only
• 1 tbsp J-Basket roasted sesame seeds
• 1 cup kimchi, chopped, plus some of the juice
• 1 tbsp sriracha sauce
• 2 tbsp butter
• ½ cup chicken broth
• 2 eggs, sunny side up
• Salt, for finishing

Mousse:

• 1 can DYNASTY Lychees, drained, plus extra for garnish
• 1 ½ teaspoons gelatin
• 1/4 cup cold water
• 3 egg whites
• 1/4 cup maple syrup
• 1/4 cup heavy whipping cream

Berry jam:

• 6 cups assorted berries, plus extra for garnish
• 2 cups sugar
• 2 tablespoons lemon juice
• Mint leaves, for garnish

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• Butter leaf lettuce
• 4.4 ounces Dynasty Maifun noodles
• 1/4 lb. carrots, grated
• 1/4 cucumber, cut into sticks
• 1 avocado, sliced

• 1 can Dynasty Water Chestnuts
• 2 teaspoons extra virgin olive oil
• ¼ cup chicken broth
• ½ teaspoon Jbasket sea salt
• ½ teaspoon black pepper
• 1-2 sprigs fresh thyme
• 1 french baguette
• ¼ cup Sun Dried Tomato Bruschetta

• 1 grilled chicken breast, sliced
• 2 Tbsp. J-Basket Ginger Teriyaki Sauce
• 1 large handful of mixed greens
• 1 orange bell pepper, sliced thin
• ½ avocado, sliced
• 1 red onion, shaved
• 2 pineapple sliced, grilled

• ½ head cabbage
• 3 carrots, shredded
• 3 cloves garlic
• 1 tsp fresh ginger
• 1 cup Dynasty shiitake mushrooms finely chopped
• 1 teaspoon Kikkoman soy sauce
• 1 teaspoon Nishiki rice wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 1 tsp sesame oil
• Fresh black pepper
• 1 tablespoon cornstarch, to seal rolls
• ¼ cup water, for sealing rolls
• 1 package Dynasty Spring Roll Wrappers
• ¼ cup Dynasty Sweet & Sour Sauce

• 1 package J-Basket Udon Noodles
• 2 cups shredded purple cabbage
• 1 cup shredded carrot
• 1 cup cucumber, julienned
• ¼ cup sliced green onions
• J-Basket Sesame seeds, for garnish
• 1 cup roughly chopped cilantro
• ⅓ cup J-basket Ginger Dressing

Golden Beetroot Kombu Broth

• 8 inches dashi kombu/kelp
• 9 cups water
• 10–12 dried green onion root (can be replaced w/ fresh green onion)
• ½ cup dried mushroom stems (can be replaced w/ 8 oz. white button mushrooms)
• 2 carrots (peeled & roughly chopped)
• ½ medium/2 cups Korean radish
• 1 medium onion (peeled & roughly chopped)
• 3 golden beetroot (peeled & roughly chopped)
• 3 tbsp Kikkoman mirin
• 2 tsp mushroom seasoning
• Salt & pepper to taste
  

Udon & Topping

• J-Basket Udon (Cooked according to the instructions on the package)​
• 3.5 oz. organic beech mushrooms (lightly blanched)-
• 12 – ¼” slices Korean radish (lightly blanched)
• 12 – ¼” slices golden beetroot (raw or lightly blanched)
• 4 young baby corn
• Sliced green onion & DY chili oil to garnish

• 1 onion
• 1 garlic clove
• ¼ cup white wine
• 2 lbs pre packaged carnitas or pulled pork (I used carnitas)
• 6 bag fresh sesame slider rolls
• ½ cup sweet & sour sauce
• Pre-packaged asian slaw (or make it yourself)

• 1 rack of baby back pork ribs
• 1 cup Dynasty Sweet & Sour Sauce
• Olive Oil
• Salt & Pepper

• 1 lb chicken tenders, cut into small cubes
• ½ onion, sliced
• 2 tablespoons Dynasty Sweet & Sour Sauce
• 5 large kale leaves, washed, de-ribbed and chopped
• ¼ cup cashews
• 2 green onions, thinly sliced
• ½ cup cornstarch
• 1 egg, whites separated

• 5 cups cauliflower florets
• 3 tablespoons sunflower oil
• 1 Tablespoon sesame oil
• ⅓ cup corn starch
• 1 7oz jar Dynasty Sweet and Sour Sauce
• 4 cups steamed Nishiki white rice, for serving
• Thinly sliced green onions for garnish

• Pork loin
• 1 cup Dynasty Chinese Mustard
• ½ raw honey
• ⅓ cup apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon coconut oil
• 1 tablespoon ketchup

• 2 cups crimini mushrooms
• 2 egg yolks
• 2 cups mashed potatoes, cold
• ½ cup grated parmesan cheese
• 2 tablespoons chopped chives
• 4 eggs
• 1 tablespoon flour
• 2 cups Dynasty Panko
• Vegetable oil, for frying

• 2 acorn squash
• 1 lb ground pork sausage
• 2 green apples, peeled, cored and diced
• 1 yellow onion, diced
• 1 tablespoon chopped sage
• 2 tablespoons Dynasty Hoisin Sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated parmesan cheese, for garnish
• Fresh chopped sage, for garnish