Recipes (Homecook)

• 2 tablespoons Kikkoman® Teriyaki Takumi, Original
• 1 teaspoon Kikkoman® Tamari Soy Sauce
• 2 cups cooked Dynasty rice
• 6 Dynasty dried shiitake mushroom
• 2  teaspoons dried shrimp
• ¼ teaspoon ground white pepper
• ½ teaspoon Kikkoman® Sesame oil

• 2 teaspoons Kikkoman® Oyster Sauce
• 3 Tablespoons Kikkoman® Soy Sauce
• 3 teaspoons rice wine
• 1 teaspoon sugar
• 2 Tablespoons + 1 Tablespoon + 1 teaspoon vegetable oil, divided
• 2 teaspoons Dynasty fish sauce
• 3 eggs, beaten
• 6 cups of cooked Dynasty rice, cooled
• 3 scallions, finely chopped

• 2 salmon fillets
• 3 shiitake mushrooms
• 3 ½ ounces shimeji mushrooms
• 1 ¾ ounces maitake mushrooms
• 2 ¼ cups uncooked Nishiki rice
• 4 fluid ounces Kikkoman® Hon Tsuyu
• 1 tablespoon Sake
• 1 sprig green perilla or Japanese parsley, for garnishing

• 2 cups Nishiki premium medium grain rice
• 2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
• 1 tablespoon light brown sugar

Main Ingredients:

• 1 3/4 cups vegetable or reduced-sodium chicken broth
• 1 cup Dynasty jasmine rice
• 1/2 cup coarsely shredded carrots
• 1/3 cup Kikkoman® Teriyaki Takumi, Original
• 1/4 cup frozen peas, thawed
• 2 tablespoons Kikkoman® Sesame Oil
• 2 teaspoons minced ginger or 1/8 teaspoon ground
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 2 green onions, sliced and coarsely chopped
• 2 eggs, beaten
• Vegetable oil

Toppings:

• Additional Kikkoman® Teriyaki Takumi, Original
• Diagonally sliced green onions

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• 2 cups chicken stock or broth*
• 1 cup Dynasty jasmine white rice
• 1 tablespoon vegetable oil
• 2 teaspoons Kikkoman® Sesame Oil
• ½ pound boneless, skinless chicken thighs or breasts, cut into ½-inch squares
• ¾ cup frozen peas and carrots, thawed
• 1 tablespoon fresh ginger root, minced
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1 egg, beaten
• 2 tablespoons Kikkoman® Less Sodium Soy Sauce

*Chicken stock or broth may be substituted with water.

• 2 tablespoons +2 tablespoons vegetable oil, divided
• ½ cup minced yellow onion
• ½ cup chopped carrots
• ½ pound boneless skinless pork chops, cut into ½-inch cubes
• 2 large eggs, beaten
• 4 cups cooked and chilled Dynasty jasmine white rice
• ½ cup frozen peas
• ¼ cup chopped Dynasty water chestnuts
• ½ cup Kikkoman Teriyaki Takumi, Korean BBQ
• 2 tablespoons chopped cilantro

(A) Ponzu Sauce:

• 150 ml (5.1 fl oz.) of Kikkoman soy sauce
• 75 ml (2.5 fl oz.) of citrus juice (lemon, lime, yuzu, etc.)
• 1 tsp of brown sugar (or honey, any sugar)

Main Ingredients:

• 400 g (14.1 oz.) of beef (red meat, for steak)
• 4 (about 160 g or 5.6 oz.) green peppers
• Vegetable oil (or preferred oil) as needed

*The sauce can be stored in a refrigerator for up to 2 weeks.

*Since extra ponzu sauce can be prepared, feel free to add your preferred oil and use with grilled vegetables and boiled pork dishes as well.

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(A) Yakiniku Sauce:

• 150 ml (5.1 fl oz.) of Kikkoman Soy Sauce
• 2 Tbsp of brown sugar (or honey or any sugar)
• 1 clove (about 10 g or 10.4 oz.) of garlic, thinly sliced
• 1 knob (about 10 g or 10.4 oz.) of ginger, thinly sliced
• 1 piece (about 80 g or 2.8 oz.) of apple (peeled, cored and roughly chopped)
• 1 Tbsp of J-basket organic sesame oil
• 1 Tbsp of vegetable oil (or preferred oil)

Main ingredients:

• 4 (about 250 g or 8.8 oz.) lamb chops
• 2 (about 80 g or 2.8 oz.) green peppers
• ½ each (about 200 g or 7.1 oz.) red and yellow bell peppers
• 1 corn on the cob (boiled)
• Vegetable oil (or preferred oil) as needed

*The sauce can be stored in a refrigerator for up to 2 weeks.

*Since extra classic sauce can be prepared, it can be used as seasoning for noodles or as a raw vegetable dip.

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(A) Teriyaki Sauce:

• 150 ml (5.1 fl oz.) of Kikkoman soy sauce
• 4 Tbsp of brown sugar (or honey, or any sugar)
• 4 Tbsp of water

Main ingredients:

• 4 pork spare ribs (about 500g or 17.7 oz)
• 1 (about 200g or 7.1 oz.) onion
• Vegetable oil (or preferred oil) as needed for grilling

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The sauce can be stored in a refrigerator for up to 2 weeks.

* Since extra sauce can be prepared, it can be used for chicken and pork stir-fry dishes as well as for grilled rice balls.

• 10 Dynasty Egg Roll Wrappers
• ¾ cup pumpkin puree
• ¼ cup granulated sugar
• 1 tsp. vanilla extract
• 1 tsp. pumpkin pie spice
• 4 oz. cream cheese, softened
• 1 tsp. lemon zest
• ½ tsp. lemon juice
• 3 Tbsp. granulated sugar
• vegetable oil, for frying
• ⅓ cup cinnamon sugar
• whipped cream, for serving

• 1 Tbsp unsalted butter
• 8 large eggs, beaten
• salt and pepper, for seasoning
• 8 Dynasty Egg Roll Wrappers
• 4 stalks green onion, green parts only cut into 2 inch pieces
• 8 strips bacon, cooked
• 1 cup shredded cheddar cheese
• vegetable oil, for frying
• shredded green onion for garnish

(A) Broth Seasoning:

• 4 Tbsp of Kikkoman soy sauce
• 2 tsp of J-Basket organic sesame oil

Main Ingredients:

• 200 g total of vegetable scraps (onion (with peel), carrot (with peel), garlic, ginger root (cabbage (with core), mushrooms, etc.)
• 2 servings of Chinese noodles
• 1/2 stalk (about 15cm or 6 in.) of negi / Japanese long onion

(A) Pork Marinade:

• 120 ml (4.1 fl oz.) of Kikkoman soy sauce
• 2 tsp of sugar
• 2 slices of ginger (thinly sliced)
• 1 clove of garlic (small, thingly sliced)
• 60 ml (2 fl oz.) of water

(B) Egg Marinade:

• 2 Tbsp of Kikkoman soy sauce
• 4 Tbsp of water

Main ingredients:

• 400 g (14.1 oz) of pork shoulder (block)
• 2 servings of Chinese noodles
• 2 boiled eggs
• 2 leaves of cabbage
• ½ sheet of nori seaweed
• Pepper to taste

* Feel free to prepare a large portion of braised pork and soy sauce eggs. These both can be kept in a refrigerator for 4-5 days. The braised pork can also be sliced thinly and enjoyed with mustard or in sandwiches.

(A) - Chicken marinade:

• 120 ml (4.1 fl oz.) of Kikkoman soy sauce
• 2 tsp of sugar
• 2 slices of ginger root (thinly sliced)
• 1 clove of garlic (small, thingly sliced)
• 60 ml (2 fl oz.) of water

Main ingredients:

• 1 Bone-in chicken thigh
• 2 servings of Chinese noodles
• 1 bunch (divided into 4) bok choy
• 20g (0.7 oz.) of carrots, julienned
• 1 small pack of broccoli sprouts
• Pepper to taste