Recipes (Homecook)

Sizzling Rice:

• 1 cup Dynasty jasmine rice
• 1 cup water
• 1 tbsp Dynasty sesame oil
• ¼ tsp salt
• 3 cups canola oil

Soup:

• 3 tbsp canola oil, divided
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 8 cups vegetable broth
• 3 tbsp Kikkoman Soy Sauce
• 2 tsp Dynasty oyster sauce
• 2 tsp Dynasty sesame oil
• ½ lb jumbo shrimp
• ½ lb bay scallops
• 1 tsp salt, divided
• ¼ tsp ground black pepper
• 1 cup Dynasty Baby Corn
• 8 oz shiitake mushrooms, sliced
• 2 carrots, julienned
• 1 cup snow peas
• 2 heads of baby bok choy, chopped
• chopped green onions for garnish
• J-Basket roasted white sesame seeds, for garnish

Meatballs:

• 3 garlic cloves, roughly chopped
• 2 shallots, roughly chopped
• 2 red chilies, roughly chopped
• 3 coriander roots, roughly chopped
• 3.5 ounces peeled and deveined shrimp, half finely minced, half coarsely chopped
• 8.5 ounces ground chicken
• 1 Tbsp. white pepper
• 1 Tbsp. Dynasty Fish Sauce
• 1 Tbsp. Kikkoman Soy Sauce
• 1 tsp Dynasty sesame oil

For the Thai Glass Noodle Soup:

• 3 garlic cloves, roughly chopped
• 3 red chilies, roughly chopped
• 2–3 shallots, thinly sliced
• 1 lemongrass stalk, outer tough layers removed and finely minced
• 3 kaffir lime leaves, destemmed and finely minced
• 2 Tbsp. canola oil
• 5 cups water
• 1 Tbsp. Dynasty fish sauce
• 1.5 Tbsp. Kikkoman Soy Sauce
• ½ tsp white pepper
• ½ tsp kosher salt
• ½ tsp Thai chili powder
• 4 ounces Dynasty Saifun Bean Threads, prepared according to package instructions
• ¼ cup roughly chopped coriander
• 2 green onions, cut into 1.5-inch pieces

For the Noodles:

• 400g ramen noodles
• 1 Tbsp. vegetable oil
• 2 cloves garlic, minced
• 1 Tbsp. ginger, grated
• 1/4 cup Kikkoman Soy Sauce
• 2 Tbsp. Dynasty Hot Chili Oil
• 2 Tbsp. Nishiki rice vinegar
• 1 Tbsp. Dynasty sesame oil
• 1 Tbsp. sugar

Toppings:

• 1 cup J-Basket Ground Amber Pork or protein of choice
• 1 cup green onions, chopped
• 1 cup cabbage, finely shredded
• 4 soft-boiled eggs, halved
• J-Basket Nori seaweed, shredded (optional)
• J-Basket roasted white sesame seeds seeds for garnish

Pork Chops:

• 5 bone-in pork chops (about 3 lbs)
• 3 tablespoons Dynasty Fish Sauce
• 2 tablespoons Dynasty oyster sauce
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• ½ teaspoon ground black pepper
• ¼ cup minced lemongrass
• 1 tablespoon finely minced garlic
• 2 green onions (thinly sliced; whites/greens separated)
• 2 tablespoons vegetable oil (divided)

Vietnamese Dipping Sauce (Nuoc Cham)

• 1 cup hot water
• 3/4 cup granulated sugar
• 3 tablespoons lime juice
• 1 cup coconut soda
• 3/4 cup Dynasty Fish Sauce
• 6 garlic cloves, thinly sliced
• 2 Thai chili peppers, thinly sliced

To serve:

• Cooked Nishiki white rice (or Dynasty jasmine rice)
• 1 tomato, sliced
• 1 cucumber, sliced
• 1 fried egg
• Vietnamese dipping sauce

• 4 cups cooked Ayanishiki rice (short grain)
• 4 eggs
• 2 tsp J-Basket roasted white sesame seeds

Korean Beef and Marinade:

• 8oz beef tenderloin or thick steak, very thinly sliced
• 1/4 green apple, grated
• 3 garlic cloves, minced
• 1 tbsp Kikkoman Soy Sauce
• 1 tbsp honey
• 2 tsp Dynasty Sesame oil

Vegetables:

• 2 carrots, julienned
• 2 zucchini , julienned
• 1 bunch of spinach
• 8 shiitake mushrooms, sliced
• 4 cups bean sprouts
• 2 tsp garlic, minced
• 8 tsp vegetable oil, separated
• 1/2 tsp salt
• 1.5 tsp Kikkoman Soy Sauce
• 1/4 tsp Dynasty Fish Sauce
• 1/4 tsp white sugar
• Dynasty Sesame oil

Bibimbap Sauce:

• 4 Tbsp Dynasty Sriracha
• 2 tbsp Kikkoman Aji-mirin.
• 2 tbsp Nishiki rice vinegar
• 1.5 tsp Kikkoman Soy Sauce
• 3 tsp white sugar
• 1 garlic clove, finely grated
• 2.5 tsp Dynasty sesame oil

Duck:

• 4 duck legs (thigh and drumstick; about 3½ lb. total)
• 6 Tbsp. kosher salt
• 1lb. lard
• 4 morita chiles, halved lengthwise
• 1 bay leaf
• 1 3" cinnamon stick
• 5 whole cloves
• 1 Tbsp. achiote (annatto) seeds
• 1 Tbsp. black peppercorns
• 1 Tbsp. dried oregano
• 1 large navel orange, quartered
• 1 head of garlic, halved crosswise

Escabeche and Assembly:

• ⅓ cup fresh lime juice
• 1 Tbsp. honey
• 1 tsp. kosher salt
• 1 bunch radishes, trimmed, halved, thinly sliced
• ½ small white onion, thinly sliced
• ¼ cup torn mint leaves
• 3 Tbsp. torn tarragon leaves
• 1–3 Fresno chiles, thinly sliced
• 12 6"-diameter flour tortillas, warmed
• Dynasty Duck Sauce, for drizzling

For the Dumplings (Mandu):

• 1 cup J-Basket Ground Amber Pork
• 1 cup firm tofu, drained and crumbled
• 1 cup J-Basket kimchi, finely chopped
• 2 green onions, finely chopped
• 1 Tbsp. Kikkoman Soy Sauce
• 1 tsp. Dynasty sesame oil
• Dynasty Wonton Wrappers

For the Soup (Guk):

• 8 cups beef broth
• 1 cup sliced Korean rice cakes (tteok)
• 2 eggs, beaten
• Salt and pepper, to taste
• Chopped green onions (for garnish)
• J-Basket Roasted seaweed strips (optional, for garnish)
• Red pepper flakes (optional, for added spice)

‍

• ⅓ cup gluten-free flour
• 1 pinch black pepper
• 1 ½ cups Dynasty Gluten Free Panko Breadcrumbs
• 1 large egg, beaten
• 10 oz. goat cheese
• oil for frying
• Honey, for drizzling
• chopped green onions or chives for serving

Buffalo Sauce:

• 4 Tbsp. salted butter, melted
• 1/4 cup extra virgin olive oil
• ½ cup Buffalo Sauce
• 3/4 tsp. seasoned salt
• 1 pinch black pepper

• 3 cups cooked Dynasty Jasmine Brown Rice
• 1 ½ cups cherry tomatoes, chopped
• 1 cup crumbled feta cheese
• ½ cup red onion, diced
• ½ cup parsley, chopped

Dressing:

• ⅓ cup extra virgin olive oil
• 2 Tbsp. red wine vinegar
• 1 Tbsp. lemon juice
• 1 tsp. maple syrup
• 1 tsp. Dijon mustard
• ½ tsp. sea salt
• ¼ tsp. pepper

• 1 teaspoon Dynasty Sesame Oil
• 2 teaspoons garlic, minced
• 2 teaspoons fresh grated ginger
• 2 cups store-bought ramen broth
• 1 Tablespoon Kikkoman Soy Sauce
• 6 ounces dry ramen noodles
• ramen toppings: pork belly, Dynasty Bamboo Shoots, egg, bean sprouts, scallions, corn, seaweed

• 3 Tbsp. J-Basket Roasted White Sesame Seeds
• 1 Pack Dynasty Saifun Bean Threads
• ½ Pound Beef flank or chuck roast
• 2 green onion, sliced
• ½  tsp. Salt
• ¼ tsp. Pepper
• 1 tsp. Dynasty Fish Sauce
• 1 cup Fresh Bean Sprouts
• ¼ Sliced Yellow Onion
• 1 tsp. Dynasty Sesame Oil
• Cilantro, Thai basil, and Thai chili peppers for garnish
• 1 Tbsp. Dynasty Thai Chili Garlic Sauce

• 1 lb. ground chicken
• 1 Tbsp. peanut oil
• ½ onion minced
• 1 cup red or green pepper diced
• 1 8 oz can Dynasty Water Chestnuts drained and minced

For the Sauce:

• 3 Tbsp. Kikkoman Soy Sauce
• 3 Tbsp. Dynasty Plum Sauce
• 1 Tbsp. Dynasty Sesame Oil
• 1 Tbsp. Nishiki Rice Vinegar
• 1 Tbsp. peanut butter
• 1 Tbsp. honey
• 2 tsp. sweet chili sauce
• ½ tsp. garlic powder
• ¼ tsp. powdered ginger

To serve

• ¼ cup peanuts crushed.
• Bibb Lettuce leaves

6-7 large Yukon gold potatoes

• ¾ cup whole milk
• 1 ¼ tsp. salt - divided
• 2 eggs
• ⅔ cup all purpose flour
• 1 cup cooked corn beef finely chopped
• ½ cup Dynasty Water Chestnuts, chopped
• 1 Tbs chopped scallions
• freshly ground black pepper

To serve:

• Sour cream, Thousand Island dressing, and fresh chives

• For the panna cotta:
• 3 tablespoons cold water
• 3 teaspoons powdered gelatin
• 2 cups heavy cream
• 1 cup lychee syrup from a can of Dynasty Lychees
• ¼ cup granulated sugar

For the topping:

• 9 oz. fresh strawberries, trimmed and cut into quarters
• ¼ cup granulated sugar
• 1 teaspoon vanilla bean paste
• 3.5 oz. Dynasty Lychees,  cut into quarters.

• 2 lbs. Beef Stew meat cut into 2” chunks
• 2 Tbsp. neutral cooking oil
• 2 onions, sliced
• 1 thumb-sized ginger, smashed
• 1 tsp. Dynasty Chinese 5 Spice
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. dark soy sauce
• 1 Tbsp. Shaoxing rice wine
• 600 ml hot water
• ¼ tsp. salt - or to taste
• 3 medium potatoes, peeled and cut into chunks
• 1 medium carrot, cut into chunks
• cilantro, for garnish