Recipes (Homecook)

• 2 packs (approx. 14 oz) J Basket Udon Noodles
• 2 J Basket Spicy Jumbo Pork Sausages, sliced (replace with Jalapeno version for spicier meal, or original for non spicy)
• 1 cup sliced cabbage
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 cups broccoli florets
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Oyster Sauce
• 1 Tbsp. Kikkoman Aji Mirin
• 1 Tbsp. J-Basket Organic Sesame Oil
• 1 Tbsp. vegetable oil
• 1 tsp. sugar
• Green onions, chopped, for garnish
• J-Basket Roasted White Sesame Seeds, for garnish

• 1 pound thinly sliced beef
• 1/4 cup Kikkoman Soy Sauce
• 2 Tbsp. J Basket Yakitori Sauce
• 2 Tbsp. Kikkoman Mirin
• 1 Tbsp. sugar
• 1 Tbsp. vegetable oil
• 1 onion, thinly sliced
• 2 cups cooked Ayanishiki Short-Grain/Nishiki Medium Grain
• Egg yolk, for topping
• J-Basket Sesame White Seeds and chopped green onions for garnish

• 2 cups Cooked Ayanishiki Short-Grain Rice
• 1 cup J Basket Bulgogi Sauce
• 2 Tbsp. Kikkoman Soy Sauce
• 1 pound (about 450g) beef sirloin, thinly sliced
• 1 cup julienned carrots
• 1 cup thinly sliced shiitake mushrooms
• 2 cups fresh spinach
• 1 cup bean sprouts
• 4 fried eggs
• J-Basket Organic Sesame Oil for drizzling
• J-Basket Toasted White Sesame Seeds for garnish
• Sliced green onions for garnish
• J-Basket Napa Kimchi for serving (optional)

• 2 servings J Basket Frozen Udon Noodles, cooked
• 2 Tbsp. Kikkoman Soy Sauce
• 2 Tbsp. Kikkoman Mirin
• 2 tsp. Sugar
• ½ lb. thinly sliced Beef (skip for vegetarian option)
• 1 tsp. Oil
• 1/2 Onion, thinly sliced
• 1 cup Baby Spinach
• 2 Poached Egg (or Onsen Tamago)
• 2 Green Onion, finely chopped

• 1 cup fresh or frozen strawberries
• 1 cup J-Basket Aloe Vera Drink
• 1 banana, peeled and sliced
• 1/2 cup Greek yogurt
• 1 Tbsp. honey
• Ice cubes (optional)
• Fresh mint leaves, for garnish
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• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 Tbsp. vegetable oil
• 1/4 cup Kikkoman Soy Sauce
• 3 Tbsp. honey
• 2 Tbsp. Nishiki Rice Vinegar
• 1 Tbsp. J-Basket Organic Sesame Oil
• 2 cloves garlic, minced
• 1 tsp. ginger, grated
• 2 Tbsp. J Basket Premium Roasted White Sesame Seeds
• Green onions, chopped, for garnish
• Cooked Nishiki White Rice, for serving

• 2 Tbsp. vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 cup shelled J Basket Edamame
• 2 cups cooked and chilled Nishiki rice
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Dynasty Oyster Sauce
• 1 Tbsp. sake
• 2 eggs, lightly beaten
• Salt and pepper to taste
• Green onions, chopped, for garnish
• J-Basket Roasted White Sesame Seeds for garnish

• 2 cups Nishiki Medium Grain Rice, cooked and Nishiki Sushi Seasoning
• Assorted sashimi (salmon, tuna, shrimp, etc.), thinly sliced
• J Basket Wakame Seaweed Salad
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Kikkoman Mirin
• 1 Tbsp. Nishiki Rice Vinegar
• 1 Tbsp. sugar
• J-Basket Roasted White Sesame Seeds, for garnish
• Sliced green onions for garnish
• Pickled ginger for serving

• 1 bag J Basket Shrimp Wontons
• Green onion, for garnish
• J-Basket Roasted White Sesame seeds, for garnish

Dan Dan Sauce:

• 2 Tbsp. sesame paste
• 3 Tbsp. Kikkoman Soy Sauce
• 2 tsp. sugar
• 1/4 tsp. Dynasty Five Spice Powder
• 1/2 tsp. Sichuan peppercorn powder
• 1/2 cup Dynasty Chili Oil
• 2 cloves garlic, very finely minced
• ¼ cup hot water

• 8 oz pasta of your choice, cooked
• 2 Tbsp. vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 Tbsp. miso paste
• 1 cup vegetable broth
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. J-Basket Sesame Oil
• 1 Tbsp. J Basket Organic Sushi Nori, shredded, plus more for garnish
• J-Basket roasted white Sesame seeds and green onions for garnish

Udon:

• 3 Packs of J-Basket Udon Noodles
• 3 tbsp. Salt
• Water

Uni Sauce:

• 1/2 c. warm water
• 2 tsp. Bonito Bouillon
• 3 tbsp Fresh Uni Pieces
• 1 cup heavy cream
• 1/3 c. unsalted butter

Bowl Toppers:

• J Basket Shrimp Tempura
• 5 Fresh Uni Pieces
• 5 Tbsp. Ikura
• 1/2 Green Onion Stalk, chopped
• Nori slices

【Curry-flavored Soy Sauce Pork】

• 450 g of Block of pork belly
• 2 cloves of Garlic
• 100g Onion
• 1/2 Tbsp Vegetable oil

【A】

• 1 Tbsp S&B Oriental Curry Powder
• 2 or 3 Star anise
• 1/2 Cinnamon stick
• 1 (cut in half) Red chili pepper
• 1/2 tsp White pepper (coarsely ground)

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• 3 Tbsp White wine
• 3 Tbsp Soy sauce
• 1 Tbsp Sugar
• 6 Boiled eggs
• 3 stalks of bok choy
• Rice as needed

• 4 cups sliced peaches, frozen1-11.5 fluid ounce can of peach or apricot nectar, chilledjuice of 1 lime
• 4 packets of Yamamotoyama’s Unsweetened Powdered Green Tea
• 3/4 cup tequila
• 2 Tbsp Grand Marnier
• Agave, to taste
• 1 Tbsp of sanding sugar

• 1 cup long grain rice, washed
• 4 cups water
• 4 Genmaicha tea bags
• 2 cups almond milk
• 1/3 cup agave, or to taste
• 1 Tbsp cinnamon, plus more for garnish
• 1 Tbsp vanilla bean past

• 2 (28-ounce) cans whole tomatoes
• ½ cup Dynasty Sriracha Chili Sauce
• 3 Tbsp. vegetable oil
• 2 medium red onions, thinly sliced
• 4 cloves garlic, minced
• 1 pound thick tortilla chips
• Salt and freshly ground black pepper
• 2 cups shredded cooked chicken
• ½ cup crumbled cotija or feta cheese
• Chopped fresh cilantro for garnish
• Fried egg, optional