Recipes (Homecook)

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• ½ cup Dynasty Sweet and Sour Sauce (plus extra for serving)
• 1 tablespoon Kikkoman Soy Sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground ginger
• 1 red bell pepper, cut into 1-inch pieces
• Pineapple chunks (fresh or canned), drained
• Salt and pepper, to taste
• Skewers (soaked in water if wooden)
• Green onion, for garnish

• 4 bone-in or boneless pork chops (about 1-inch thick)
• 1/3 cup Dynasty Plum Sauce
• 2 tablespoons Kikkoman soy sauce
• 1 tablespoon Nishiki rice vinegar
• 1 tablespoon Dynasty Sesame Oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon Dynasty fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon J-Basket roasted white sesame seeds
• 2 green onions, sliced (for garnish)

• 8 slices thick-cut bacon, diced
• 2 tablespoons olive or vegetable oil, if needed
• 2 russet potatoes (about 1½ pounds), cut into ½ -inch pieces
• ½ yellow onion, diced
• 1 large red bell pepper, diced
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 Tbsp. Dynasty Sriracha Chili Sauce, plus more for drizzling
• 1 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 cup shredded cheddar cheese
• ¼ cup chives, chopped
• 6 eggs, cooked to your liking
• 6 slices crusty bread, toasted

Broth:

• 2 large garlic heads (cut tops off)
• 2 large yellow onions (unpeeled, halved)
• 10 quarts water (divided)
• 1/4 cup salt, plus more to taste
• 2 lbs oxtail
• 2 lbs pork soup bones
• 2 lbs beef short ribs (bone-in)
• 1 lb beef brisket (trimmed)
• 6 lemongrass stalks (smashed)
• 3 oz rock sugar, plus more to taste

Soup:

• 1 1/2 tsp crushed red pepper
• 1 tsp annatto seeds
• 1/4 cup canola oil
• 1 cup sliced shallots
• 4 lemongrass stalks (finely chopped)
• 1 1/2 tbsp shrimp paste
• 2-4 tbsp Dynasty fish sauce
• 1/2 tsp salt, plus more to taste
• 2 packages rice noodles (pho or vermicelli)
• 1 package Vietnamese pork cake (cha lua), sliced

Optional Toppings:

• Scallions, bean sprouts, Thai basil, mint, cabbage, lime wedges, and chili sauce

Crispy Rice:

• 2 cups cooked Dynasty Jasmine Brown Rice, cooled
• 2 tsp Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Hot Chili Oil
• 1 Tbsp. Dynasty Premium Sesame Oil

Salad:

• 5 cucumbers, thinly sliced
• 1 cup blueberries
• 1 bunch green onions, thinly sliced
• 1 cup shredded lettuce
• ½ cup mint, finely chopped
• 2 avocados, chopped
• 1 cup roasted peanuts, finely chopped

Lemon Tahini Dressing:

• ½ cup olive oil
• ⅓ cup lemon juice
• 3 Tbsp. Tahini
• 1 ½ Tbsp. maple syrup
• 2 cloves garlic, mashed
• 1 tsp cumin
• Salt and pepper to taste

• 2 lb flank steak
• 1 teaspoon salt
• ¼ tsp ground black pepper
• ¼ cup olive oil
• 1 tablespoon Dynasty Fish Sauce
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• ½ teaspoon Dynasty Sesame Oil
• 2 large heads romaine, sliced thin
• 1 cup grape tomatoes, halved
• 1 cup Persian cucumbers, sliced thin
• ½ red onion, sliced thin
• ¼ cup fresh mint leaves
• Lime wedges, for serving

• 2 tablespoons extra virgin olive oil
• 1 medium green cabbage, about 2 pounds
• 2 shallots, peeled and thickly sliced
• ¼ cup bone broth
• ¼ cup extra virgin olive oil
• Salt and pepper to taste
• 1 Tbsp. Dynasty Chinese Five Spices
• Thyme sprig

• 2 lb pork loin
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup beef broth
• 3 garlic cloves, smashed
• ½ cup Dynasty Plum Sauce, divided
• 1 teaspoons Kikkoman soy sauce
• 1 teaspoon Nishiki apple cider vinegar
• 2 cups red and green cabbage, shredded
• ¼ cup shredded carrots
• 1 tablespoon parsley, chopped
• 10 slider buns
• Fries, for serving

Ginger Soy Dressing:

• ¼ cup Nishiki rice vinegar
• 3 ½ Tbsp vegetable or canola oil
• 3 Tbsp Kikkoman soy sauce
• 1 to 2 tablespoons honey (to taste)
• 3 tsp J-Basket Organic Sesame Oil
• 1 tsp grated fresh ginger

Salad:

• 9 ounces J-Basket Japanese Soba Noodle
• 12 ounces shrimp, peeled and deveined
• 1 teaspoon J-Basket Organic Sesame Oil
• ½ teaspoon Kikkoman soy sauce
• ¼ teaspoon black pepper
• 1 cup roughly chopped fresh cilantro
• 1 cup thinly sliced red cabbage
• 1 cup matchstick or thinly sliced carrots
• 3 scallions, thinly sliced (plus more for garnish)
• J-Basket Wakame Seaweed Salad
• J-Basket Roasted White Sesame Seeds, for garnish

• 8 chicken tenderloins
• ¾ tsp kosher salt, divided
• Black pepper, to taste
• 2 tsp J-Basket Organic Sesame Oil
• 2 tsp Kikkoman soy sauce
• 3 tbsp J-Basket Roasted White Sesame Seeds
• 3 tbsp J-Basket Roasted Black Sesame Seeds
• 3 tbsp J-Basket Black Sesame Seeds
• ¼ cup J-Basket Panko Bread Crumb
• Olive oil spray

Tangzhong (Water Roux):

• 25g bread flour (about 3 Tbsp.)
• ¼ cup milk
• ¼ cup water

Milk Bread Buns:

• ½ cup whole milk, lukewarm
• 2 tsp active dry yeast
• 1 egg, beaten
• 350g bread flour (about 3 cups)
• ¼ cup sugar
• 2 Tbsp butter, room temperature
• 1 tsp salt
• Tangzhong (prepared earlier)

Toppings:

• 1 egg
• Splash water
• 3 Tbsp butter, melted
• J-Basket Crunchy Furikake Toppers: Nori Komi, Garlic, Sriracha, and Wasabi

• ½ cup mayonaisse
• 5 Tbsp. Dynasty Chinese-Style Mustard Sauce
• 1 Tbsp white wine vinegar
• ½ tsp ground cayenne pepper
• ⅛ tsp salt
• Chicken tenders and fries

• 4 chicken cutlets, boneless
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup all purpose flour
• 1 tablespoons oil
• ¼ cup Dynasty Oyster Sauce
• Basil
• 3 cloves garlic, minced
• ⅔ cup heavy cream
• 2 cups chicken stock
• ¼ cup sundried tomatoes, chopped
• Sliced bread, for serving

• ½ onion, grated
• ½ cup Dynasty Japanese Style Panko Bread Crumbs
• 1 lb ground beef
• 1 garlic clove, minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube , crumbled
• ½ tsp Worcestershire sauce
• 1 tsp dijon mustard
• Cooking oil
• 2 garlic cloves, minced
• ½ onion, finely chopped
• 5 oz mushrooms, sliced
• 1 cup Dynasty Brown Gravy
• Parsley, chopped for garnish
• Mashed potatoes, for serving

• 1 Tbsp. Dynasty stir fry oil
• 1 pound chicken thighs, diced
• 2 tsp. Dynasty stir fry oil
• 1 cup leftover cooked Dynasty Jasmine Rice
• 1 red bell pepper, chopped
• ½ cup Dynasty Kung Pao Sauce
• Salt and pepper to taste
• ¼ cup roasted peanuts, roughly chopped
• Green onions, sliced for garnish