Recipes (Homecook)

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)

• 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

• 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

• 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

• 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

• 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