Recipes (Homecook)

• 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

• 2 Tbsp. olive oil, divided
• 1 lb. Chorizo, casings removed
• 1 lb. Butternut Squash, cut into small cubes
• 1 bunch Broccolini
• 2 cloves garlic, minced
• 1/2 tsp. kosher salt
• 1/2 tsp. ground cumin
• 3 cups Dynasty Jasmine Rice, cooked and kept warm
• Lime wedges and cilantro leaves, for serving

• 4 small butternut squash
• 1 Tbsp. olive oil
• ¼ tsp. black pepper
• ⅛ tsp. salt

Filling:

• 1 package wild rice mix 6 ounces, with seasoning packet + broth or water for cooking
• 2 Tbsp. butter
• 1 small onion chopped
• 2 ribs celery chopped
• ¼ tsp. dried sage
• ¼ tsp. dried thyme leaves
• 1 small granny smith apple peeled and chopped
• 1 cup fresh cranberries
• ¼ cup pecans chopped, divided
• 2 Tbsp. fresh parsley chopped, divided
• ¼ cup butter melted
• ½ tsp. kosher salt or to taste

• 1 pound Japanese eggplant
• 1/4 cup vegetable oil, plus extra for brushing
• 1-inch knob fresh ginger, grated
• 1 Tbsp. Kikkoman Soy Sauce
• 1 tsp. Dynasty Sesame Oil
• 1 tsp. Nishiki rice vinegar
• Lime wedges, for garnish
• J-Basket Roasted sesame seeds, for garnish
• Chopped cilantro, for garnish

• 4 soft hoagie rolls (not sourdough)
• 2 Tbsp. softened butter - or as needed
• 8 Tbsp. Dynasty Chinese Mustard - or to taste
• 8 slices deli ham
• 8 ounces thinly sliced Swiss cheese
• 8 thin slices (4 oz.) sliced cooked pork roast
• 2 - 3 whole dill pickles thinly sliced lengthwise and patted dry

• 1 lb Large shrimp (tail-on, peeled and deveined)
• Dynasty tempura batter mix
• ½ tsp. White pepper
• ½ tsp. Salt
• 1 cup Dynasty Panko breadcrumbs
• 220 ml Iced water
• Vegetable oil for frying
• Dynasty Chinese Duck Sauce, for serving

• 1 can Dynasty Lychee in Heavy Syrup, undrained
• 1 cup unsweetened pink grapefruit juice
• 1⁄2 cup vodka
• 4 pink grapefruit sections or peels

• 1 Tbsp. oil
• 1 medium onion finely diced
• 1 clove garlic minced
• 1 pound raw jumbo shrimp
• 2 Tbsp. Thai red curry paste
• 1 (13.5 oz) can of J-Basket coconut milk
• 1 Tbsp. Dynasty Fish Sauce
• ½ cup water
• 1 cup pineapple chunks
• Cooked Nishiki rice, for serving
• Lime wedges, for serving
• Basil leaves, for garnish

• 2 cups of JBasket napa kimchi, roughly chopped
• 1/2 pound thinly sliced pork or pork belly, cut into bitesized pieces
• 1/2 onion, thinly sliced
• 2 scallions, thinly sliced
• 1 tsp. grated ginger
• 1 Tbsp. minced garlic
• 1 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. sugar
• 1 Tbsp. Dynasty sesame oil
• 2 - 3 Tbsp. Dynasty Sriracha Chili Sauce
• 1 tsp. J-Basket sesame seeds
• pinch pepper
• 1 18 oz package tofu
• Sesame seeds, for garnish
• Sliced green onion, for garnish

• 1 egg white
• 2/3 cup low-fat plain Greek yogurt, divided
• Zest from 1 lemon plus 2 teaspoons lemon juice, divided
• 1/2 tsp. J-Basket arajio natural sea salt, divided
• Generous pinch celery seed
• 1 cup Dynasty Panko Bread Crumbs
• 1 pound cooked* boneless, skinless salmon, preferably sustainably sourced
• 1 shallot, minced
• 3 tsp. organic canola oil or avocado oil, divided
• 3 Tbsp. mayonnaise
• 2 tsp. chopped dill
• 2 tsp. relish
• 2 Tbsp. chopped capers
• 1 tsp. whole grain or Dijon mustard
• 1/4 tsp. ground pepper
• Red onion slices, for garnish
• Parsley leaves, for garnish