Recipes (Homecook)

• 1 pomegranate, using the arils
• 1 bottle red wine
• 1 cup pomegranate juice
• ½ up Dynasty Lychee juice + lychees
• ½ cup brandy
• 1 pear, sliced for garnish
• Club soda to taste
• Cinnamon sticks, for garnish

• 2 cups cooked Nishiki Premium Medium Grain Brown Rice
• 1 Japanese dashi (dry) soup pack
• 2¼ cups water
• 1 tbsp Kikkoman soy sauce
• Heaping ¼ cup flaked crabmeat
• ½ leek or 1 scallion, chopped
• 2 eggs, lightly beaten
• Mitsuba leaf or watercress for garnish

• 6 whole chicken legs
• 1 tablespoon Dynasty sesame oil
• 1 whole lemon, juiced and slices for garnish
• ½ lemon, zest
• 1 tablespoon chopped parsley and some for garnish
• Salt and pepper

• 1 cup frozen mango
• ½ can Dynasty Lychees, drained
• 3 oz dark rum
• 3 cups J-Basket coconut milk

• 1 pkg brown rice spaghetti noodles
• 1-2 tablespoons kung pao sauce
• ⅓ cup water
• ¼ cup Dynasty water chestnuts
• 2 scallions, chopped thin

• -1 rack of pork ribs
• -¼ cup Dynasty kung pao sauce
• -Green onions, sliced for garnish

• 1 lb boneless chicken breast, cut into pieces
• ½ cup Dynasty Kung Pao Sauce for marinade + ½ cup for cooking
• ¼ cup copped green onions
• 1 Tbsp. Dynasty sesame oil
• ¼ cup dried red chilis
• 1 red bell pepper, diced
• 2 garlic cloves, sliced
• ½ cup crushed peanuts
• Rice, for serving

• 1 lb shredded cooked chicken thighs
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 large carrots, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 4 cups water
• 2 cups Dynasty Jasmine Rice
• 2 cups chicken stock
• 2 bay leaves
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 tablespoons chopped parsley
• 1 tablespoons dried oregano

• 2 cup Nishiki Haiga Medium Grain Rice
• 1 vacuum-sealed Japanese unagi eel, sliced into 4 filets
• 3 tbsps. sake rice wine
• 1/2 cup soy sauce
• 1/3 cup Japanese sweet wine mirin
• 4 tbsp sugar
• Japanese sansho leaves or Italian parsley

• Inari Sushi
• Nishiki White Rice
• 6 pieces of J-Basket fried tofu pockets
• Japanese egg crepe, thinly sliced (See recipe below.)
• 5-10 parboiled snow peas
• 6 cucumber slices (very, very thinly sliced)
• 1 large carrot, sliced into circles

Rice seasoning for 6 cups of rice:

• 1/3 cup Nishiki rice vinegar
• 3 tbsps sugar
• 1 ½ tsp of salt

• 1-2 lbs jumbo shrimp, peeled and deveined
• ¼ cup Dynasty Hoisin Sauce
• 1 garlic clove, minced
• 1 tablespoon J-Basket White Sesame Seeds
• ½ head cabbage, chopped

• 1 lb heirloom tomatoes, sliced thin
• 1 puff pastry sheet, chilled -4 garlic cloves, roasted
• 1 teaspoon basil or thyme, chopped
• 1 pinch sea salt
• 1 tablespoon extra virgin olive oil -1 pinch black pepper
• 1 tablespoon Plum Vinaigrette (Dynasty Plum Sauce)

Plum Vinaigrette:

• 2 tablespoons Dynasty Plum Sauce
• 1 tablespoon White Wine Vinegar -1 tablespoon olive oil -1 pinch salt
• 1 pinch pepper

• 6-8 baby bok choy
• 1 tablespoons Dynasty Oyster Sauce
• 1 teaspoon Dynasty sesame oil
• 1 teaspoon honey
• 1 pinch white pepper
• 1 garlic clove, minced
• 1 tablespoon crushed peanuts

• 1 salmon fillet
• 1 Tsp. salt
• ½ Tsp. black pepper
• 2 Tbsp. coconut oil
• ½ cup chopped green onions
• 1 lime, juiced and for garnish
• 1 cup Dynasty Jasmine Rice
• Chopped cilantro, garnish

• 6-8 baby bok choy
• 1 tablespoons Dynasty Oyster Sauce
• 1 teaspoon Dynasty sesame oil
• 1 teaspoon honey
• 1 pinch white pepper
• 1 garlic clove, minced
• 1 tablespoon crushed peanuts

• Nishiki Whole Grain Brown Rice
• 1 Red Snapper, 1 Red Snapper, scales removed and cleaned
• Salt
• Parsley (or chopped scallions) for garnish

Sauce:

• ⅓ cup soy sauce
• ½ Tbsp. Dynasty fish sauce
• 1 Tsp. Dynasty hot chili oil + chili flakes
• 1 Tbsp. Dynasty oyster sauce

Noodle:

• 2 lbs rice noodles, wide
• 3 Tbsp. vegetable oil
• 4 garlic cloves, minced
• 1 lb boneless chicken thighs
• 2 eggs
• 2 Tsp. Kikkoman soy sauce
• ½ yellow onion, chopped
• 1 red bell pepper, chopped
• 2-3 green onions, sliced
• 1 jalapeno pepper, seeded and sliced thin
• ½ cup Dynasty baby corn
• 1 cup Thai basil leaves, or regular basil

• 1 cups corn
• 1 cups J-Basket edamame
• ⅓ cup chopped green onion
• 1 red bell pepper
• ½ cup chopped red onion
• ½ cup chopped cilantro
• 1 Tsp. olive oil
• Salt and pepper

• 6 cups GF bread, small cubes
• ½ stick butter
• 1 tablespoon minced garlic
• 1 yellow onion, diced
• 1 cup celery, chopped
• 1 teaspoon chopped sage, thyme, rosemary
• ½ teaspoon black pepper
• 1 teaspoon salt
• 3 cups chicken stock
• ½ cup Dynasty GF Panko

• 2 cups snap peas, cut long ways
• 1 cup Wel Pac Frozen edamame
• 1 cup frozen green peas
• 1 teaspoon olive oil
• Fresh bean sprouts for garnish
• 1 package Dynasty Bean Threads

Sauce:

• 2 tablespoons fresh ginger, minced
• ¼ cup Dynasty Sesame Oil
• 2 tablespoons sugar
• 3 tablespoons soy sauce or tamari
• 2 tablespoons Nishiki rice vinegar
• ¼ teaspoon red pepper flakes
• 2 garlic cloves, minced

• 8 oz spaghetti
• 1 tsp olive oil
• 2 shallots
• 2 roasted garlic cloves
• 1 cup cooked J-basket edamame, thawed and drained
• 6 cups spinach
• 1 small bunch basil
• ¼ cup cashew milk
• ½ lemon, juiced
• 1 pinch sea salt
• ½ cup pasta water
• 2 tbsp nutritional yeast + 2 tbsp crushed cashews (vegan parmesan)

• 4 lbs Yukon gold potatoes
• 1 stick of unsalted butter, melted
• 1 tablespoon chopped thyme
• 1 garlic clove, minced
• 1 tablespoon sea salt
• ½ cup grated parmesan cheese
• ¼ cup Dynasty Panko
• 1 tablespoon fresh chopped parsley, garnish

• 12 oz salmon filet, skin on
• 2 tablespoons olive oil
• Salt, to taste
• 2 roma tomatoes, diced
• 1 jalapeno, diced
• ¼ cup diced pineapple
• 1 tablespoon chopped cilantro
• ½ red onion, diced
• 1 tablespoon Dynasty Sweet & Sour Sauce

• 4 avocados
• 3 eggs
• 1 cup Dynasty Gluten-Free Panko
• 1 cup flour
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt

Sauce:

• ¾ cup Greek Yogurt
• 1 teaspoon chipotle powder
• ½ lemon, juiced
• 1 teaspoon raw honey
• ½ teaspoon salt
• 1 teaspoon garlic powder

• 6-8 corn on the cob
• 2 tbsp butter
• 1 tsp J-Basket Miso Dressing
  
• ⅓ cup fresh chopped cilantro for garnish

• 1 ½ cup J-Basket Coconut Milk
• 1 ½ whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons melted coconut oil
• 1 egg
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• ½ cup whipped cream
• ¼ cup maple syrup

• 3 garlic cloves; minced
• 2 tbsp fresh ginger, miced
• 2 tbsp red curry paste
• 2 tbsp coconut oil
• 4 cups vegetable or chicken stock
• 2 cans J-Basket coconut milk
• 1 tbsp cilantro or thai basil, chopped
• 1-inch lemongrass, smashed
• Little neck clams
• 3 oz enoki mushrooms (white mushroom or baby bella)
• Jumbo shrimp
• Haddock filet, 2-inch chunks
• Baby blue crab (optional)
• Scallops (optional)
• Mussels (optional)
• Squid, 1/2-inch sliced flat pieces (optional)

• 12 oz fresh diver scallops
• Salt and pepper to taste
• 1 teaspoon light olive oil
• 1 teaspoon Dynasty Chili Oil
• 2 tablespoons unsalted butter

• 1 head butter lettuce
• 1 lb chicken breast, cut into cubes
• 2 tablespoons Nishiki rice vinegar
• 1 tablespoon J-Basket roasted black sesame
• ½ cup Dynasty Hoisin Sauce
• 2 teaspoons sriracha
• 2 tablespoons Kikkoman soy sauce
• 4 clove garlic, minced

• 5 cups cooked Nishiki rice

• ¾ cup spicy tuna (see below for recipe)

• ¾ cup crumbled salmon

• ¾ cup WelPac hijiki seaweed or any other favorite proteins or Japanese pickles for filling

• 1 package of dried nori seaweed
• Spicy Tuna Filling: Mince ½ lb maguro tuna. Combine with ½ tbsp mayonnaise and 1/8 tsp Japanese togarashi pepper to taste. (For a super spicy flair, add a dash of Dynasty Sriracha sauce!)

Tip 1: Rice is easier to handle after dipping fingers into a small bowl of water.

Tip 2: Many Japanese markets and online stores sell easy-to-use onigiri molds.

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