Recipes (Food Service)

• 1½ J-Basket Tomoshiraga Somen Noodles
• 50g (1.8oz) Red onion
• 80g (2.8oz) Cucumber
• 10g (0.4oz) Cilantro
• 6g (0.2oz) Chive
• 15g (0.5oz) Lotus root chips
• 6g (0.2oz) Roasted peanuts
• 4 tsp J-Basket sesame oil
• Mint as needed

For beef and tomato stir-fry:

• 120g (4.2oz) Thinly sliced beef
• 4 Cherry tomatoes
• ½ Tbsp Salad oil
• ½ Tbsp Dynasty Fish sauce
• ½ tsp Sugar
• 1g (0.04oz) Grated garlic
• 5g (0.2oz) J-Basket fried onions

For Vietnamese-style sunomono (pickled veggies):

• 50g (1.8oz) Daikon radish
• 15g (0.5oz) Carrot
• 2 tsp Vinegar
• 1/3 tsp Sugar
• ½ piece Red chili pepper (sliced)

For sauce:

• ¼ tsp Chinese paste
• ¼ tsp Sweet chili sauce
• 1 Tbsp Sugar
• 1 Tbsp Yuzu juice
• 1 Tbsp J-Basket sesame oil
• 130ml (4.4fl oz) Hot water
• 1 piece Red chili pepper (sliced)
• 1g (0.04oz) Grated garlic
• 2½ Tbsp Dynasty Fish sauce

• 2 bundles J-Basket Tomoshiraga Somen Noodles
• ½ Avocado
• 30-40g (1.1-1.4oz) Yellowtail
• 30-40g (1.1-1.4oz) Salmon
• 30-40g (1.1-1.4oz) Rolled omelet
• 20g (0.7oz) WelPac frozen peeled edamame
• Radish (thinly sliced) as needed
• 3-4 Shiso leaves
• 1 tsp Tobiko (Flying fish roe)

For soup:

• 4 Tbsp Kikkoman Concentrated Hon Tsuyu (thick soup base)
• 4 Tbsp Water
• 1 tsp J-Basket organic sesame oil
• 1 tsp WelPac roasted white sesame seeds
• ½-1 tsp Prepared wasabi paste

• 2 bundles J-Basket TOMOSHIRAGA Somen Noodles
• 5 Dynaty Baby corn
• 1/2 Red bell pepper
• 60g (2.1oz) Shimeji mushrooms
• 1/4 Onion
• 2 tsp J-Basket organic sesame oil
• 1 tsp J-Basket organic Sesame oil
• 3-5g (0.1-0.2oz) J-Basket Bonito flakes
• Green onion (finely chopped) as needed
• J-Basket roasted white sesame seeds as needed

For the dressing:

• 1 can (75g)(2.6oz) Canned tuna (in oil)
• 3 Tbsp Water
• 1½ Tbsp Kikkoman Kaori Shiro Dashi
• 1 Tbsp Kikkoman Soy sauce
• 1 tsp Yuzu pepper

• 1 piece frozen J-Basket Ramen Noodles
• 60-80g (2.1-2.8oz) Pork (for shabu-shabu)
• ½ Avocado
• ½ Tomato
• 10g (0.4oz) Baby leaf (Mixed Salad)
• ½ Boiled egg
• 40g (1.4oz) Boiled shrimp (for raw consumption)
• 10g (0.4oz) Walnuts
• Broccoli sprouts as needed

For sesame sauce:

• 4 Tbsp J-Basket Sesame dressing
• 2 Tbsp Ponzu soy sauce
• 2 Tbsp Unsweetened soy milk
• A dash of Chili oil

• 2 pieces frozen J-Basket Ramen Noodles
• 30-40g (1.1-1.4oz) Chinese chives
• 1/4 Red onion
• 2 Tbsp WelPac roasted white sesame seeds
• 2 tsp Grated ginger
• 1 Boiled egg
• 10-20g (0.4-0.7oz) Fried garlic
• 10-20g (0.4-0.7oz) Tempura flakes
• Chopped nori seaweed as needed
• Chili oil as needed

For meat miso:

• 150g (5.3oz) J-Basker amber ground pork
• 4 Tbsp J-Basket eel sauce
• 2 Tbsp Water
• 1 Tbsp Doubanjiang (fermented bean paste)
• 1 Tbsp J-Basket organic sesame oil
• 1 tsp WelPac potato starch / katakuriko

• 1 piece frozen J Basket Sanuki Udon Noodles
• 20-30g (0.7-1.1oz) Bacon
• 15-20g (0.5-0.7oz) Mentaiko (spicy cod roe)
• 5g (0.2oz) Grated Parmigiano-Reggiano cheese
• 5g (0.2oz) Unsalted Butter
• A pinch of black pepper (coarsely ground)

For cream sauce:

• 100ml (3.4fl oz) Milk
• 1 tsp Kikkoman Kaori Shiro Dashi
• 20g (0.7oz) Pizza cheese
• ¼ tsp Konbu dashi (granules)
• 1g (0.04oz) Grated garlic

• 2 pieces frozen J Basket Sanuki Udon Noodles
• 150g (5.3oz) Chicken breast
• 1/4 Red onion
• 10-20g (0.4-0.7oz) Broccoli sprouts
• Lime slices as needed
• Frying oil as needed

For tartar sauce:

• 60-80g (2.1-2.8oz) Tartar sauce
• 2 tsp Grainy mustard
• ¼ tsp Paprika powder

For udon broth:

• 100ml (3.4fl oz) Water
• 4 Tbsp Kikkoman Umami Rich White Soy Sauce
• 1 tsp Grated ginger

For sweet and spicy sauce:

• 2 Tbsp Dynasty Sriracha sauce
• 10g (0.4oz) J-Basket Fried onions
• 1 tsp Dynasty hot chili oil
• 1 tsp J-Basket sesame oil
• 1 tsp Sugar

For tempura batter:

• 1 Beaten egg
• 70g (2.5oz) WelPac Katakuriko / Potato starch
• 2 Tbsp Carbonated water

• 100g (3.5oz) Frozen octopus
• 30g (1.1oz) Red onion
• 30g (1.1oz) Yellow bell pepper
• 1 Cherry tomato
• 15g (0.5oz) Chives
• 3 Shiso leaves
• Olive oil, as needed

Marinade/Dressing:

• ½ tsp Kikkoman Soy sauce
• 1½ tsp Yuzu pepper
• 2 tsp Sugar
• 2 tsp Yuzu juice
• 1½ Tbsp Olive oil
• Ground black pepper, a pinch

• 180g (6.3oz) Frozen octopus , including the head
• 1/4 Onion
• 1-2 stalks Green onions
• 1/4 bag Bean sprouts
• Pizza cheese, as needed (optional)
• Tteokbokki (rice cakes), as needed (optional)

Marinade Sauce:

• 1 Tbsp Gochujang (Korean red pepper paste)
• 1 Tbsp J-Basket sesame oil
• ½ Tbsp Sugar
• ½ Tbsp Kikkoman soy sauce
• 1 tsp Kikkoman aji mirin
• 1 tsp Sake
• 2 tsp Kimchi base
• ½ tsp Dynasty Oyster sauce

• 100g (3.5oz) Frozen octopus
• 80g (2.8oz) Broccoli
• Frying oil, as needed
• Mayonnaise, as needed
• 1 Shiso leaves
• Shichimi togarashi (Japanese seven spice), as needed
• Lemon, as needed

Marinade

• 3 Tbsp Kikkoman Concentrated Hontsuyu
• 3 Tbsp Water
• 1 Tbsp Kimchi base

Batter:

• 1 Egg
• 2 Tbsp Ajishima Furikake (Nori Komi or your favorite flavor)
• 2 Tbsp WelPac Potato starch (katakuriko)
• 2 Tbsp Cake flour

• 60g (2.1oz) Welpac Frozen crab sticks
• 40g (1.4oz) Frozen scallops
• 1 serving J-Basket frozen udon noodles
• 2 Shiitake mushrooms
• 2 Baby corn
• 1 Beaten egg
• 50ml (1.7fl oz) Milk
• 1 tsp Salmon roe (Soy sauce marinated)
• Trefoil (Mitsuba), as needed
• Water and Flour mixture, as needed (1:1 mixture of water and flour)

Broth:

• 350ml (11.8fl oz) Water
• 50ml (1.7fl oz) Kikkoman umami-rich fragrant white dashi
• 1 tsp Yuzu pepper

‍

• 9 sheets Dynasty Spring roll wrappers (Mini Size)
• 20g (0.7oz) Pizza cheese
• 2-3g (0.07-0.1oz) Umeboshi (Pickled Plum)
• 3 Shiso leaves (Perilla)
• Curry powder, a small amount
• Water and Flour mixture, as needed (1:1 mixture of water and flour)
• Frying oil, as needed
• Baby leaf lettuce, as needed
• Chervil, as needed

Tartar sauce:

• 50g (1.8oz) Welpac Frozen crab sticks
• 50g (1.8oz) Shrimp (peeled and deveined)
• 30 beans boiled Welpac shelled edamame
• 60g (2.1oz) Mayonnaise
• A pinch of salt
• A pinch of pepper

Yuzu mayonnaise:

• 30g (1.1oz) Mayonnaise
• 1/2 tsp Yuzu juice

• 9 Frozen scallops
• 4-5 Prosciutto (Cured or uncured bacon can also be used)
• 6 Mushrooms
• Basil, as needed
• Ground black pepper, as needed
• 3 Tbsp Cake flour
• 1 Tbsp Olive oil
• 45g (1.6oz) Unsalted butter
• 80ml (2.7fl oz) White wine
• 30ml(1.0fl oz) Water  
• Salt, a pinch
• Pepper, a pinch
• Mashed potatoes, as needed (Roast potatoes can also be used)
• Baby leaf lettuce, as needed (Butter-sautéed green beans or asparagus can also be used)
• Lemon, as needed

• 80g (2.8oz) Frozen scallops
• ¼ Avocado
• 2 Baby corn
• 50-70g (1.8-2.5oz) WelPac panko breadcrumbs
• Frying oil, as needed
• Mustard seeds, as needed
• Worcestershire sauce, as needed
• Topping ingredient, as needed, see additional Notes.

Batter:

• 50g (1.8oz) Cake flour
• 70ml (2.4fl oz) Cold water (Warm water can make the mixture sticky)

• 6 Frozen scallops
• 6 Shrimp (peeled and deveined)
• 6 Mushrooms
• 6 Cherry tomatoes
• 12 pieces Boiled edamame  (can use frozen)
• 1 Camembert cheese
• Dill, as needed
• Baguette, as needed

Ajillo Oil:

• 150g (5.3oz) Salad oil
• 100g (3.5oz) Olive oil
• 50g (1.8oz) Garlic
• 20g (0.7oz) Anchovies (can use Takanotsume chili peppers)

Mayo-Doubanjiang Sauce

• 30g (1.1oz) Mayonnaise
• 2g (0.07oz) Doubanjiang (bean paste with chili)
• ½ tsp Kikkoman Soy sauce