Recipes (Homecook)

• 2 boneless skinless chicken breasts
• 8 oz. baby bella mushrooms, sliced
• salt and pepper to taste
• 2 Tbsp. butter
• 4 garlic cloves, minced
• ½ cup chicken broth
• ½ cup heavy cream
• ¼ cup Jbasket Crispy Onion
• chopped parsley, for garnish

• 1 lb. kabocha squash
• vegetable oil, for frying
• J-basket Natural Sea Salt, to taste

• 1 package firm fried tofu, cut into 2 inch triangles
• 2 Tbsp. dark soy sauce
• 1 tsp. turmeric
• 1 tsp. cumin
• 1 tsp. coriander
• 2 tsp. brown sugar
• 1 tsp. garlic powder
• ¼ cup peanut butter
• ⅓ cup J-Basket coconut milk
• 2 Tbsp. Kikkoman soy sauce
• 1 Tbsp. Nishiki rice wine vinegar
• ½ Tbsp. Jbasket Sesame Oil
• ¼ tsp. grated ginger
• 1 Tbsp. chili garlic sauce
• ⅛ tsp. Thai chili pepper flakes
• sliced green onion, for topping

• 2 Tbsp. J-Basket roasted black sesame seeds
• ½ cup uncooked quinoa
• 1 cup water
• 2 garlic cloves, minced
• 2 Tbsp. Kikkoman soy sauce
• 1 Tbsp. Nishiki rice vinegar
• 2 tsp. maple syrup
• ¼ tsp. ground ginger
• 2 tsp. Dynasty sriracha sauce
• 1 cup shredded carrots
• ½ cup sliced green onion
• 2 cups shelled J-basket Edamame

• 6 oz. Jbasket Udon
• 4 Tbsp. olive oil
• 4 oz. shimeji mushrooms
• ¼ cup diced onion
• 4 garlic cloves, minced
• ½ cup chicken stock
• ¼ cup heavy cream
• salt and pepper to taste
• ⅓ cup frozen peas, thawed
• ¾ cup grated parmesan cheese

• 1 ¼ lbs. chicken breast, thinly sliced
• ¼ cup + 2 tsp. cornstarch
• 3 Tbsp. vegetable oil
• 1 ½ tsp. minced garlic
• 1 tsp. minced ginger
• 1 tsp. Dynasty Sesame Oil
• ½ cup Kikkoman soy sauce
• ⅓ cup water
• ½ cup dark brown sugar
• ½ cup green onions, cut into 1-inch pieces

• ¼ cup extra virgin olive oil
• 3 garlic cloves, smashed
• 2 Tbsp. capers smashed
• 1 lemon zested and juiced
• 1 cup cherry tomatoes, halved
• 1 cup Dynasty Baby Corn
• ¼ cup basil, chopped
• salt and pepper, to taste
• 1 lb. salmon cut into filets

• 4 blackberries
• 4 lychees from Dynasty Canned Lychees
• 1-2 tsp. fresh rosemary
• juice from ½ a lemon
• 1 Tbsp. honey
• 1 Tbsp. juice from Dynasty Canned Lychee
• 1 ½ - 2 oz. tequila
• A couple of dashes of orange bitters
• sparkling water for topping
• rosemary sprig, for garnish
• blackberries, for garnish
• lychees, for garnish

• 1 block extra firm tofu, cut into cubes, salt, and pepper to taste, a pinch of red pepper flakes
• 1 package of J-Basket udon noodles
• 1 ½ Tbsp. tahini
• 1 tsp. maple syrup
• 2 Tbsp. Kikkoman soy sauce
• 1 Tbsp. Dynasty Hoisin Sauce
• juice from ½ a lime
• ½ tsp. Nishiki rice vinegar
• 1 tsp. Dynasty fish sauce
• 1 ½ Tbsp. gochujang
• ⅓ cup and 1 tsp. J-Basket coconut milk
• 1 tsp. minced garlic
• ⅛ tsp. Dynasty sesame oil
• 3 Tbsp. butter
• 1 package of shiitake mushrooms, stems removed and cut in half
• 1 package of green beans, trimmed and cut in half
• ¼ onion, diced
• large carrot, peeled into ribbons
• 1 ½ Tbsp. gochujang
• J-Basket roasted sesame seeds, for garnish
• sliced green onions for garnish

Marinade:

• 1 ½ lbs. boneless skinless chicken thighs
• 1 tsp. coriander
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. turmeric powder
• 1 tsp. cayenne pepper
• ¼ tsp. Dynasty Chinese 5 Spice
• ½ Tbsp. garam masala
• ¾ cup non-fat plain Greek yogurt
• Juice from 1 small lemon
• 3 garlic cloves, minced
• 1 Tbsp. grated ginger
• Salt and pepper to taste

Dish:

• 1 Tbsp. olive oil
• 15 fl. oz. of J-Basket coconut milk
• ½ teaspoon red pepper flakes
• ½ tsp. turmeric
• ½ tsp. cumin
• ⅛ tsp. coriander
• 1 cup uncooked basmati rice
• ¾ cup frozen green peas
• salt and pepper to taste
• cilantro leaves, for garnish
• sliced green onion for garnish

Yakitori Soy Basting Sauce (Tare):

• 1½ Tbsp Kikkoman Soy Sauce
• 1 Tbsp Sugar
• 1½ Tbsp Water

Tsukune ingreidnets:

• 300 g (10.6 oz) skinless chicken thigh
• 1/3 tsp of salt
• 1 egg
• ½ tsp of grated ginger root
• 3 Tbsp of corn starch
• ½ Tbsp of Vegetable oil (or preferred oil)

Yakitori Soy Basting Sauce (Tare)

• 1½ Tbsp Kikkoman Soy Sauce
• 1 Tbsp Sugar
• 1½ Tbsp Water

Yakitori Ingredients:

• 200 g or 7.1 oz of chicken thigh
• 1 stalk (100 g or 3.5 oz) of negi / Japanese long onion
• ½ Tbsp vegetable oil (or preferred oil)

Tendon Sauce:

• 1Tbsp Kikkoman Soy Sauce
• ½ tsp sugar
• 2 Tbsp water
• ½ tsp dashi / Japanese soup stock (granules)

Main Ingredients:

• About 300 g (10.6 oz) of warm cooked Nishiki white rice
• 4 pieces of shrimo (headless, medium)
• 1 small eggplant (about 80 g or 2.8 oz)
• 1/6 carrot (about 30 g or 1.1. oz)
• 1 green pepper (about 40 g or 1.4 oz)
• ¼ egg, beaten
• 110 ml (3.7 fl. oz) water
• 125 ml (4.2 fl. oz) flour
• Oil for deep-frying

Tentsuyu (Tempura dipping sauce):

• 2 Tbsp Kikkoman Soy Sauce
• 2 Tbsp Kikkoman Manjo Mirin or Kotteri Mirin
• 150 ml (5.1 fl. oz.) dashi / soup stock

Main Ingredients:

• 6 pieces of shrimp (headless, medium)
• 2 (about 160 g or 5.6 oz) small eggplants
• ¼ carrots (about 50 g or 1.8 oz)
• ½ onion (about 100 g or 3.5 oz)
• 2 green pepper (about 80g or 2.8 oz)
• ½ beaten egg
• 220 ml (7.4 fl. oz.) cold water
• 250 ml (8.5 fl. of.) flour
• oil for deep frying

(A) Sushi Vinegar:

• 1 Tbsp + 2 tsp Nishiki rice vinegar
• Scant 1 Tbsp sugar
• Heaped 1/5 tsp salt (slightly more than 1 g or 0.04 oz)

Main ingredients:

• 360 g (12.7 oz) freshly cooked Nishiki rice
• 2 Radishes
• 2 fillets of smoked salmon (small)
• 1 egg
• a dash of salt
• 1 tsp of vegetable oil (or preferred oil)
• 2 thing slices of cucumber
• Kikkoman soy sauce as desired for topping

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