Recipes (Homecook)

For the Dipping Soup Broth:

• ½ tsp grated ginger
• 2 cloves garlic, minced
• 1.8 oz shimeji mushrooms, trimmed and separated
• 2 shiitake mushrooms, sliced
• 2 green onions, thinly sliced, whites and greens separated
• ½ lb sliced pork belly
• 1 Tbsp Dynasty Premium Sesame Oil
• ⅛ tsp freshly ground black pepper
• 1 Tbsp doubanjiang
• 1 tsp Kikkoman Soy Sauce
• 1 tsp miso
• ⅓ cup mentsuyu
• 1 cup water
• 1½ Tbsp Nishiki Rice Vinegar
• ⅛ tsp kosher salt

For the Ramen Noodles:

• 1 package JBasket Japanese Ramen Noodles

Toppings:

• 6 cooked shrimp
• 4 slices narutomaki (fish cakes)
• 2 Boiled eggs, sliced in half lengthwise
• 1 sheet J-Basket Nori, cut into quarters
• ⅓ oz J-Basket Bonito Flakes

• 1package JBasket Mini Meat Patties
• 1 tbsp flour
• 1 egg beaten
• 1 cup Dynasty Panko Bread Crumbs
• Oil for deep frying

Sauce:

• 4 tbsp ketchup
• 4 tbsp Worcestershire sauce
• Shredded cabbage for serving
• Nishiki Cooked Rice for serving

• 1 pound boneless skinless chicken thighs, cut into chunks
• 1 cup shimeji mushrooms
• 1/3 cup water
• 1 tablespoon vegetable oil
• 1/4 teaspoon J-Basket Organic Sesame Oil
• 1 teaspoon Shaoxing cooking wine
• 1 tablespoon Dynasty Oyster Sauce
• 1/4 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon grated ginger
• 1 scallion, chopped, white and green parts divided
• 1 tablespoon tapioca starch
• 2 links JBasket Original Jumbo Pork Sausage, sliced

Soup curry:

• 1 onion, cut into large chunks
• 1 carrot, cut into large chunks
• 1 package of shimeji mushrooms
• 3 cloves garlic
• 1 knob ginger, grated
• 2.5 lb bone-in skin-on chicken thighs
• ½ Tbsp extra virgin olive oil
• 1 Tbsp unsalted butter
• 3 cups chicken stock/broth
• 1 Tbsp basil
• 1 bay leaf
• 1 tsp. Kikkoman Soy Sauce
• 1 piece Japanese curry roux
• 1 Tbsp Japanese curry powder
• 1 tsp garam masala
• 1 Tbsp tomato paste
• 1 Tbsp honey
• 1½ Tbsp mango chutney
• 1 package JBasket Fully Cooked Shrimp Wonton, prepared according to package directions

Fried vegetables:

• 1 russet potato, cut into wedges
• ½ red bell pepper, cut into wedges
• 2 okra, cut in half lengthwise
• 2 Japanese eggplants, cut in half lengthwise
• 2 inches lotus root, thinly sliced
• 2 oz kabocha squash, thinly sliced
• 1 cup neutral oil
• Cooked Nishiki rice for serving

• 2 pounds boneless chuck, cut into 1 inch chunks
• 2 cups chicken stock
• ¼ cup Kikkoman soy sauce
• ¼ cup Kikkoman mirin
• 1 knob of ginger, sliced
• Black pepper to taste
• 1 lemon
• 1 pound kabocha, cut into 1-inch chunks
• JBasket Natural Sea Salt to taste

• 4 bone-in skin-on chicken thighs
• 1 package of cooked J-Basket Spicy Jumbo Pork Sausage
• ½ tsp salt
• ground black pepper
• 2 onions, cut into wedges
• 1 red bell pepper, cut into 1 inch chunks
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup green peas
• 2 Tbsp neutral oil

For the Curry Sauce:

• ¼ cup sake
• 2 cups chicken stock
• ½ cup water
• ½ package Japanese curry roux
• 1 Tbsp Kikkoman mirin
• 1 Tbsp Kikkoman soy sauce

Pork:

• 1/2 cup teriyaki sauce 
• 1 pound thinly sliced pork tenderloin
• 2 cups pineapple chunks
• olive oil 

Rice:

• one 14-ounce can full-fat coconut milk
• 1 1/2 cups water
• 2 cups Dynasty Jasmine Rice
• Salt to taste 

Toppings:

• lime zest
• cilantro
• thinly sliced jalapeño
• J-Basket Crispy Fried Onions 

• Cooked Nishiki rice
• Salmon, cooked & flaked
• Hot Yamamotoyama Gyokuro Japanese tea, steeped strong
• Rice cracker balls
• Green onion, sliced
• J-Basket Organic Nori, cut into small strips

Base Layer:

• 1 cup frozen pineapple
• 1 cup frozen mango
• 2 cups frozen banana
• 1 cup pineapple juice
• 1/2 cup greek yogurt

Middle Layer:

• 1 Tbsp red beet powder

Top Layer:

• 1 cup baby spinach
• 2 packets of Yamamotoyama Iced Matcha Green Tea, Sweetened

Garnishes

• Extra cut fruit
• Drink umbrellas

• 2 cups of all-purpose flour
• 1 tbsp of Yamamotoyama Iced Matcha Green Tea, Unsweetened
• ½ tsp of baking soda
• ½ tsp of salt
• 1 cup of brown sugar
• ¾ cup of melted butter
• ½ cup of granulated sugar
• 1 tbsp of vanilla extract
• 1 egg
• 1 ½ cups of salted caramel chocolate chips

• 3 large eggs
• 1/2 cup of sugar
• 1 cup of flour
• 1 tsp. of baking powder
• 1 tsp. of baking soda
• 1 1/2 tbsp. of Yamamotoyama Organic Hojicha Tea Bag Powder
• 1/4. cup of fresh milk
• 2 tbsp of vegetable oil
• 1 tbsp of honey
• Butter

• 1.5 oz shot of vodka or tequila
• 3 oz (2 shots) of Yamamotoyama Green Tea with Ginger Yuzu
• 3 oz (2 shots) of Ginger Beer
• Quarter cut of juicy lime
• Splash of yuzu citrus (lemon juice to substitute)
• Ice
• Mint for garnish

• 1 shot of Yamamotoyama Ginger Yuzu Green Tea
• 1 shot of Tequila
• 1 shot of orange liquor
• 3/4 ounce yuzu juice
• juice of one freshly squeezed lime
• 1 teaspoon of agave (optional)
• 1 teaspoon of chopped ginger

Cake:

• 2 cups of flour
• 1 tsp. salt
• 2 tbsp. Yamamotoyama Unsweetened Iced Matcha Green Tea
• 1 cup unsalted butter
• 1 ¼ cup of sugar
• 3 large eggs
• 2 tsp. vanilla extract
• ½ tsp. almond extract
• 1 cup milk

Glaze:

• 1 cup powdered sugar
• 5 tsp. milk
• ½ almond extract

• 1 Tbsp. vegetable oil
• 2 lbs lean pork belly, cubed
• 1/4 cup Kikkoman Soy Sauce
• 1/8 cup dark soy sauce
• 3 Tbsp. brown sugar
• 3/4 cup rice wine
• 1/2 tsp Dynasty Chinese Five Spices Powder
• 4 cloves garlic
• 1 3/4 cups water more if needed
• 5-6 red potatoes cubed
• Cooked Nishiki premium Rice, for serving
• bok choy, steamed
• J-Basket Roasted Black and white sesame seeds, for garnish