Recipes (Homecook)

• 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

• 1 lb chicken breast, cut into bite-sized pieces
• 1 cup Dynasty Baby Corn, drained and cut in half
• ½ cup snow peas
• 1 red bell pepper, sliced
• ½ cup cashews, toasted
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• ½ teaspoon fresh ginger, minced
• 3 green onions, chopped, for garnish
• Dynasty Sriracha Chili Sauce, for serving

Sauce:

• 3 tablespoons Kikkoman soy sauce
• 2 tablespoons Dynasty oyster sauce
• 1 tablespoon Nishiki rice vinegar
• 1 tablespoon honey
• 1 teaspoon Dynasty sesame oil

• 1 bag of Frozen hand cut fries
• 1 teaspoon olive oil
• 2 cloves garlic minced
• ½ teaspoon black pepper
• ¼ cup unsalted butter
• ⅛ cup all-purpose flour
• ½ cup water
• 1 cup Dynasty Oyster Sauce

Equipment:

• 1 Large Skillet

• 2 tbsp avocado oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp crushed red pepper flakes
• 1 cup vegetable broth, low sodium
• 1 tbsp brown sugar
• 2 tbsp Dynasty Bead Molasses
• 1 tbsp tamari, low sodium (sub soy sauce)
• 1 tbsp apple cider vinegar
• 1 15 oz can kidney beans, rinsed and drained
• ¼ tsp J-Basket Natural Sea Salt, more to taste
• Fresh cracked pepper to taste
• Parsley, chopped for garnish
• 4 slices rustic bread

• 2 oz vodka, chilled
• ½ oz dry vermouth
• 2 tablespoons Dynasty Lychee juice
• 1 tablespoon lemon juice
• 1 cup ice
• 3 Dynasty Lychees, for garnish

• 1 package Dynasty Bean Threads (Saifun)
• 1 tablespoon olive oil
• ¼ yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons red curry paste
• 2 teaspoons tomato paste
• 1 tablespoon soy sauce
• ¾ cup J-Basket Coconut Milk
• ¼ cup chicken broth
• ½ cup fresh Thai basil leaves
• ¼ cup fresh cilantro leaves
• Lime wedges, for serving

Focaccia dough:

• 250 ml cool water
• 1 tbsp active dry yeast
• 1 tsp granulated sugar
• 300 grams all-purpose flour
• ½ tsp sea salt
• 2 tbsp olive oil, extra for greasing

Toppings:

• 2-3 tbsp Dynasty Hot Chili Oil
• 1 tbsp minced garlic
• 1 JFC Berkshire Pork Coarse Spicy Sausage, thinly sliced
• Basil, for garnish