Recipes (Homecook)

Crust:

• 1 box refrigerated pie crusts (2 Count), softened as directed on the box

Filling:

• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ¾ cups chicken broth
• ½ cup milk
• 2 ½ cups shredded cooked chicken
• 2 cups frozen peas and carrots, thawed
• 1 can Dynasty Baby Corn, drained and cut into bite-size pieces

• 2 cans  Dynasty Lychee
• 2 Tbsp. honey
• Mint leaves, garnish

• Lamb Chops
• ¼ cup olive oil
• 1 tsp. Dynasty 5 Spice Powder
• ½ tsp. ground cinnamon
• 8 lamb loin chops, about 1 ½ inches thick
• Salt and pepper

Couscous:

• 2 tbsp butter
• 1 onion, finely chopped
• ¼ tsp. Dynasty 5 Spice Powder
• 1 red bell pepper, seeded and finely diced
• 1 zucchini, finely diced
• 2 cloves garlic, finely chopped
• 1 1/2 cups chicken broth
• 2 Tbsp. dried currants
• 1 1/2 cups couscous
• 1/4 cup parsley or cilantro, chopped

• 1 tablespoon olive oil
• 🍛 1 large yellow onion, chopped
• 🍛 1 red bell pepper, chopped
• 🍛 4 to 5 teaspoons curry powder
• 🍛 2 inches freshly minced ginger (about 2 tablespoons)
• 🍛 2 garlic cloves, minced
• 🍛 1 can J-Basket Coconut Milk
• 🍛 1 (14 oz.) can pumpkin puree
• 🍛 1 pound cauliflower florets, cut into small pieces
• 🍛 1 (15 oz.) can chickpeas, rinsed and drained
• 🍛 fine sea salt, plus more to taste
• 🍛 1 teaspoon lemon juice
• 🍛 Cilantro, for garnish

For the Shrimp Wontons:

• 1/2 pound raw peeled and deveined shrimp (tails removed)
• 1/2 cup small diced shiitake mushrooms
• 1/2 cup small diced celery
• 1/2 cup small diced carrots
• 1/2 cup small diced yellow onion
• 3 cloves garlic minced
• 1 tsp. Nishiki Rice Vinegar
• 1 tsp. Dynasty Premium Sesame Oil
• 1 tsp. Kikkoman Soy Sauce
• 1/2 tsp. sambal oelek
• 1 tsp. cornstarch
• 25-27 Dynasty Wonton Wrappers

For the Broth:

• 1 Tbsp. olive oil
• 3 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 6 cups less-sodium chicken broth
• 1 Tbsp. Kikkoman Soy Sauce
• 1 tsp. Dynasty Fish Sauce
• 1/2 tsp. kosher salt
• 1/4 tsp. ground white pepper
• 2 cups packed chopped kale
• Thinly sliced green onions for garnish (optional)

• 7-8 medium fresh tomatoes
• 2 tbsp Oil
• 5 Slices of ginger, Divided
• 1 onion, medium diced
• 2 tbsp Ketchup
• 2 lbs. Beef chuck, cut into 1 in. cubes
• 1 Cinnamon stick
• 2 Star anise
• 2 Bay leaves
• 1 tsp Salt
• 1 tbsp Kikkoman soy sauce
• 1-2 tbsp, adjust to taste
• ½ tbsp Dark soy sauce
• 1 tbsp Dynasty Oyster Sauce
• 2 cups Potatoes, large diced
• 2 Fresh Tomatoes, large diced
• 2 green onions sliced

• 1 lb. mixed mushrooms such as shiitake, trumpet, oyster, and button
• 3-4 shallots, thinly sliced
• 2 garlic cloves, finely minced
• Zest of one large lemon divided
• ½ tsp ground coriander
• ½ tsp chili flake
• 3 tbsp olive oil, plus more for finishing
• ½ cup Dynasty Panko Bread Crumbs
• ¼ cup flat leaf parsley, plus more for garnish
• ¼ cup chives, sliced, plus more for garnish
• ¼ cup dill fronds, plus more for garnish
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 oz burrata
• Flaky sea salt, for finishing

• 1 (5 ounce) can Dynasty Water Chestnuts, drained
• 5 cloves garlic, coarsely chopped
• 2 inches fresh ginger, peeled and coarsely chopped
• 6-8 green onions, coarsely chopped
• 2 tsp. Dynasty Premium Sesame Oil
• 2 Tbsp. Kikkoman Soy Sauce
• ½ cup plain bread crumbs
• 1 1⁄4 lbs ground chicken breast
• 1 egg
• 2 Tbsp. vegetable oil
• Cooked Nishiki rice for serving

• 4 Tbsp. white miso
• 6 tsp. Kikkoman Mirin
• 3 Tbsp. Nishiki Rice Vinegar
• 1 ½ cups diagonally sliced snow peas
• 9 oz peeled cooked jumbo shrimp (Can substitute with J-Basket fully cooked shrimp wonton if preferred)
• 1 ½ tsp. dried wakame
• 1 package JBasket Japanese Green Tea Noodles, cooked and drained
• 3 Tbsp. thinly sliced scallions
• 1 (3 inch) square dried kombu, snipped into 3 equal strips
• 3 cups very hot water, divided

• 2 lbs JBasket Amber Pork
• 8 cups low-sodium chicken broth
• 1 cup enoki mushrooms, trimmed
• 1 cup shimeji mushrooms, trimmed
• 6 Tbsp. Kikkoman Soy Sauce
• 2 Tbsp. ginger paste
• 2 Tbsp. garlic paste or fresh chopped garlic
• 5 scallions (green parts only), sliced on the diagonal
• 2 tsp Dynasty Sriracha
• 6 oz J-Basket Ramen Noodles, cooked and drained
• Garnish: boiled egg, nori, green onions, sprouts, cayenne pepper

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