Recipes

• 12 Dynasty Wonton Wrappers

Dressing:

• 1 garlic, smashed
• 1½ tbsp lime juice
• 2 tsp Nishiki Rice Vinegar
• 2½ tsp Dynasty Fish Sauce
• 1 tsp Kikkoman Soy Sauce
• 1½ tbsp canola oil
• 1 tsp sugar
• 2 Thai chilis, deseeded and finely chopped

Chicken Salad:

• 1½ cups shredded cooked chicken
• 1½ cups finely shredded cabbage
• ¾ cup carrot, finely julienned
• ⅓ cup finely chopped shallots
• Fresh cilantro leaves for garnish

For the meat and marinade:

• 8 Oz. J-Basket Amber Ground Pork
• 1 Tbsp. Water
• 2 Tsp. Kikkoman Soy sauce
• ½ Tsp. Dynasty Sesame oil
• ¼ Tsp. White pepper
• 1 Tsp. Vegetable oil
• 1 Tsp. Cornstarch

For the rest of the dish:

• 1 LB Rice cakes
• 8 Oz. Baby bok choy
• 3 Scallions (cut on a diagonal into 1-inch pieces)
• 2 Garlic cloves, coarsely chopped
• 3 Tbsp. Vegetable oil
• 1 Tbsp. Shaoxing wine
• ¾ Cup water
• ½ Tsp. Dynasty Sesame oil
• 2 Tbsp. Kikkoman Soy Sauce
• 2 Tsp. Dynasty Oyster sauce
• ¼ Tsp. Ground white pepper
• ½ Tsp. Sugar
• Salt

• 2 Garlic Cloves, minced
• 2 Tsp. Ginger, minced
• ⅓ Cup Dynasty Hoisin Sauce
• 2 Tbsp. Nishiki Rice Vinegar
• 4 Boneless pork chops
• ¾ Tsp. Salt
• 2 Tbsp. Dynasty Sesame Oil
• 1 cup of Asian Slaw
• Chopped Cilantro, garnish

• 4 lb Pork Shoulder, Skinless & Boneless
• 2½ Tsp Salt
• 1 Tsp Black pepper
• 1 Yellow Onion, chopped
• 1 Jalapeno, deseeded & chopped
• 4 Cloves Garlic, minced
• ¾ Cup Freshly Squeezed Orange Juice
• Cilantro, chopped (garnish)
• Shredded Carrots (garnish)
• Shredded Purple Cabbage (garnish)
• Soft Corn Shell Tacos, slightly charred

Rub:

• 1 Tbsp Dried Oregano
• 2 Tsp Ground Cumin
• 1 Tbsp Dynasty Sesame Oil
• 2 Tbsp Dynasty Chinese Mustard

• 2 Packages J-Basket JAPANESE UDON NOODLE
• ½ Shallot
• 2 Cloves Garlic
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Gochugaru (Korean chili flakes)
• 2 Tbsp. Dynasty Hot Chili Oil
• 1 Tsp. Nishiki Rice Vinegar
• 1 Tsp. Dynasty Sesame Oil
• 1 Tsp. Sugar
• 2½ Tbsp. Oil
• 3 green onions, sliced vertically (garnish)
• 2 green onions, roughly chopped

• 4 Skinless Chicken Thighs
• 3 Cups Buttermilk
• 1 Tbsp. Salt
• 1 Tbsp. Pepper
• 1 Tbsp. Onion Powder
• 1 Tbsp. Garlic Powder
• 1 Tbsp. Paprika
• 1 Tbsp. Cayenne
• 3 Cups Flour
• 4 Cups Frying Oil
• Dynasty Kung Pao Sauce as needed for coating

Sesame Slaw:

• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• ½ cup shredded carrots
• 1 tbsp. red wine vinegar
• 2 tsp. Dynasty Sesame Oil
• 4 Brioche Buns, toasted
• 1 Cup Dill Pickle Chips

• 4 Tbsp. Tahini
• ½ Tbsp. Miso
• 2 Tbsp. Dynasty Chinese Mustard
• 4 Tbsp. Dynasty Sesame Oil
• 4 Tbsp. Lime Juice
• 2 Tbsp. Honey
• 2 Tbsp. Shaoxing Cooking Wine
• ½ Tsp. Salt
• 250 Grams of J-Basket Soba Noodles, Cooked & Rinsed Under Cold Water and Drained
• 1 Cup of Shredded Carrots
• 4 Spring Onions, Finely Sliced
• 150 Grams WelPac Shelled Edamame Beans
• 2 Tbsp. J-Basket Roasted White Sesame Seeds
• ½ Cup of Cilantro, Chopped
• 1 Cup of Pickled Red Onions

• 1 Pound large shrimp, peeled and deveined
• 6 Tbsp. Dijonnaise
• ¾ Cup Dynasty Panko-Bread Crumb
• 4 Tbsp. extra-virgin olive oil
• 1 Pint cherry tomatoes, halved
• 8 Cups spring-mix greens
• Salt and freshly ground pepper, to taste

Crumble:

• 2 Tbsp. Unsalted Butter, plus 6 tablespoons cubed and chilled 
• 3 Large Gala Apples, peeled, cored, and diced into 1/4-inch pieces 
• 1 Tsp. Ground Cinnamon 
• 3/4 cup sugar 
• Pinch Sea Salt 
• 1 Can of Dynasty Lychees, heavy syrup, ¼ cup syrup reserved 
• 1 Pint Raspberries 
• 1 Cup of Flour 
• ½ Cup of Sugar 

Strawberry Sauce:

• 1 Pint Strawberries, hulled and sliced 
• 3 Tbsp. of Sugar 
• Good-quality Vanilla Ice Cream for serving 
• Mint Sprigs for garnish

• 3 cups cooked Dynasty Jasmine Brown Rice
• 2 tablespoons Nishiki Rice Vinegar
• 1 tablespoon cane sugar
• 1 teaspoon sea salt

Crispy Tofu:

• 1 block extra-firm tofu, 14 to 16 ounces
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt, or to taste
• ½ tsp black pepper

Toppings:

• 2 avocados, sliced
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 2 Persian cucumbers, thinly sliced
• 2 scallions, thinly sliced
• Sliced radishes
• J-Basket Roasted White Sesame Seeds for garnish

Sesame Oil Cake:

• 1¼ cup flour
• ½ tsp. baking powder
• ¼ tsp. baking soda
• ¾ tsp. salt
• ¾ cup sugar
• ¼ cup brown sugar
• ¾ cup milk, room temperature
• 6 Tbsp. Dynasty Sesame Oil
• 2 large eggs, room temperature
• 3 Tbsp. sour cream, room temperature
• 2 Tbsp. orange juice
• 2 tsp. orange zest
• ½ tsp. vanilla extract

Honey Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons honey
• Powdered sugar, for garnish
• Raspberries, for garnish

Boiling Eggs:

• 6 Large Eggs, hard-boiled, room temperature
• 1 Large Eggs, medium boiled, room temperature
• Water
• Ice

Filling & Assembly:

• 2 Tsp. Whole milk
• 3 Tbsp Japanese Mayonnaise
• 1 Tbsp. Dynasty Sriracha
• ½ Tsp. White granulated sugar
• ¾ Tsp. Salt
• ¼ Tsp. Black pepper
• 4 slices Shokupan, crusts removed
• 2 Tbsp. Unsalted butter, softened
• 2 Tbsp. Chives, finely chopped

• 2 lb chicken party wings

Marinade:

• 3/4 cup Dynasty Plum Sauce
• ¼ cup brown sugar
• ¼ cup Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Hoisin Sauce
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced
• 1/2 tsp Dynasty Five Spices Powder
• Finely sliced chives for garnish

• 5 Oz. Rice Noodles, adjust to your liking
• ⅔  Cup Bean Sprouts
• ½  Cup Chopped Lettuce
• ½  Cup Chopped Cucumber
• ½ Cup of Carrot and radish, thinly sliced into matchsticks
• 4 Vegan Egg rolls, cut into 1-inch thick slices
• 2 Tbsp Roasted peanuts
• 2 Tbsp Croutons
• 2 Tbsp Fried onions or shallots
• Cilantro, chopped

Nước Chấm Sauce:

• 2 Tbsp. Dynasty Fish Sauce
• 2 Tbsp. Sugar
• 6 Tbsp. Water
• 2 Cloves of Garlic, finely minced
• 2 Tsp. Lime juice
• 1 Thai Chili, finely chopped

Duck:

• 4 x 8 Oz. Duck Legs, skin on, bone-in
• 25 Oz. Duck fat

Dry cure:

• 4 Tsp. Kosher salt
• ⅓ Cup Thyme sprigs
• ⅓ Cup Sage sprigs
• ⅓ Cup Rosemary sprigs
• ⅓ Cup Oregano sprigs
• 6 Garlic cloves, smashed
• 1 Shallot, peeled and sliced, ⅓ inch thick
• Tbsp. Black peppercorns
• 1 Tbsp. Coriander seeds
• 8 Star anise
• 2 Bay leaves
• 2 Tbsp. Juniper berries
• 8 cloves

Sauce:

• 7 Oz. Dynasty Duck Sauce
• 1 Shallot, diced
• 3 Garlic cloves, minced
• 2 Tbsp. Duck fat
• ¼ Cup Red wine
• 1 Tbsp. Kikkoman Soy Sauce