Recipes (Homecook)

(A) Sushi Vinegar:

• 1 Tbsp + 1 tsp Nishiki rice vinegar
• 2 tsp sugar
• 1/5 tsp salt

Main ingredients:

• 250 g (8.8 oz) freshly cooked Nishiki rice
• 1/3 avocado
• 1 tsp lemon juice (or vinegar)
• 3 to 4 pieces (about 60 g or 2.1 oz) of boiled shrimp (headless, medium)
• 1 egg
• a dash of salt
• 1 tsp ofvegetable oil (or your preferred oil)
• 1 sheet of J-Basket nori seaweed
• 1.5 Tbsp J-Basket Roasted white sesame seeds
• Vinegared water as needed
• Kikkoman Soy Sauce as desired for topping

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(A) Sushi Vinegar:

• 1 Tbsp + 1 tsp Nishiki rice vinegar
• 2 tsp sugar
• 1/5 tsp salt

Main ingredients:

• 250 g (8.8 oz) freshly cooked Nishiki rice
• 1/3 avocado
• 1 tsp lemon juice (or vinegar)
• 3 to 4 pieces (about 60 g or 2.1 oz) of boiled shrimp (headless, medium)
• 1 egg
• a dash of salt
• 1 tsp ofvegetable oil (or your preferred oil)
• 1 sheet of J-Basket nori seaweed
• Vinegared water as needed
• Kikkoman Soy Sauce as desired for topping

‍

This recipe uses ingredients for raw or semi-cooked consumption.

To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

(A) Sushi Vinegar:

• 2 Tbsp Nishiki rice vinegar
• 1 Tbsp sugar
• 1/4 tsp salt

Main ingredients:

• 360 g (12.7oz) freshly cooked Nishiki rice
• 6 sheets of J-Basket nori seaweed
• 5 leaves of each leafy vegetables, green kale
• 4 Tbsp. salmon roe
• 4 pieces (about 50g or 1.8 oz.) of tuna sashimi
• 4 pieces (about 50g or 1.8 oz.) of salmon sashimi
• 4 pieces (about 60 g or 2.1 oz.) of boiled shrimp (headless, medium)
• 4 strips (about 50g or 1.8 oz.) of Japanese rolled omelet
• 1/2 cucumber, quartered lengthwise
• Kikkoman Soy Sauce for topping
• Wasabi for topping

This recipe uses ingredients for raw or semi-cooked consumption.

To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

(A) Sushi vinegar for sushi rice:

• 2 Tbsp Nishiki rice vinegar
• 1 Tbsp sugar
• 1/4 tsp salt

Main ingredients

• 400 g (14.1 oz) freshly cooked Nishiki rice
• 80g (2.8 oz) tuna sashimi
• 80g (2.8 oz) salmon sashimi
• 1 Tbsp Kikkoman Soy Sauce
• 1/4 pack daikon radish sprouts (can sub with broccoli sprouts)
• Wasabi for topping

• 3 Tbsp. cold water
• 3 tsp. gelatin powder
• 2 cups heavy cream
• 1 cup lychee juice from Dynasty Lychees
• ¼ cup granulated sugar
• 1 can coconut cream, can chilled overnight
• ½ cup powdered sugar
• ½ tsp. vanilla extract
• toasted coconut flakes, for topping
• mint leaves, for garnish

• 16 oz. linguine
• 2 Tbsp. olive oil
• 2 garlic cloves, sliced
• 1 pint cherry tomatoes, halved
• 1 can Dynasty Baby Corn
• 5 oz. chopped kale
• juice from 1 lemon
• ¼ cup grated parmesan cheese
• red pepper flakes, to taste
• salt and pepper, to taste

• 12 chicken wings
• 2 Tbsp. olive oil
• salt and pepper, to season
• ¼ cup white miso paste
• 2 tsp. lime juice
• 1 tsp. ginger
• 1 tsp. Nishiki rice vinegar
• 1 Tbsp. brown sugar
• 1 tsp. Dynasty Sesame Oil
• 3 Tbsp. water
• JBasket Roasted White Sesame Seeds, for topping
• shredded green onions, for topping

• 2 tsp. Dynasty oyster sauce
• 2 tsp. Dynasty Fish Sauce
• 1 tsp. Kikkoman Soy Sauce
• 1 tsp. dark soy sauce
• 1 tsp. sugar
• 2 Tbsp. water
• 1 ½ Tbsp. vegetable oil
• 2 garlic cloves, minced
• 1 Thai chili
• 1 red bell pepper, julienne
• 7 oz. chicken thighs, cut into bite size pieces
• 1 cup Thai basil leaves
• sliced green onion, for garnish

• vegetable oil, for frying
• 6 oz.  Dynasty Wonton Wrappers, cut in half diagonally
• 1 lb. thinly sliced sirloin
• 4 garlic cloves, minced
• 2 Tbsp. minced ginger
• ½ cup Kikkoman Soy Sauce
• 3 Tbsp. brown sugar
• 1 Tbsp lime juice
• 2 tsp. Dynasty Sesame Oil
• 1 Tbsp. vegetable oil
• 1 cup kimchi
• Kikkoman Sriracha Mayo, for topping
• Dynasty Sriracha sauce, for topping
• sliced green onion, for topping
• J-Basket Roasted White Sesame Seeds, for topping
• 1-2 serrano peppers, sliced

• 6 oz. Jbasket Amber Pork
• 1 Tbsp and ½ tsp. Kikkoman Soy Sauce
• 1 Tbsp and 1 tsp. sake
• 1 tsp. J-Basket katakuriko potato starch
• 2 tsp. Dynasty Oyster Sauce
• 1 tsp. gochujang
• 1 tsp. sugar
• 11 oz. kabocha squash, sliced ⅛ inch thick
• 1 Tbsp. water
• 1 Tbsp. vegetable oil
• 1 clove garlic, sliced
• JBasket roasted white sesame seeds, for topping
• sliced green onion, for topping

• 1 ½ lbs. kabocha squash, cut into 2 inch pieces
• 2 Tbsp. water
• ½ Tbsp. unsalted butter
• ½ onion, small dice
• 3 slices bacon, small dice
• ½ tsp kosher salt
• ⅛ tsp. black pepper
• ¼ cup all purpose flour
• 1 large egg, beaten
• ½ cup Jbasket Panko
• 3 cups vegetable oil
• microgreens, for topping

• 5 shallots, minced 
• 2 oz. Thai yellow curry paste
• 2 cups chicken stock
• ⅓ cup J-Basket coconut milk
• 3 Tbsp. curry powder
• 1 Tbsp. Kikkoman soy sauce
• ⅛ tsp. white pepper
• ⅛ tsp. black pepper
• ¼ tsp. sugar
• 3 packages Jbasket Fried Fish Cake Ball

• 3 Tbsp. JBasket bonito flakes
• ¼ cup boiling water
• 1 bitter melon, ⅛ inch thick slices
• 1 tsp. salt
• 14 oz. medium firm tofu
• 6 slices, pork belly, cut into 1 ½ inch pieces
• 2 large eggs, beaten
• 2 ½ Tbsp. vegetable oil
• 1 Tbsp. Kikkoman soy sauce
• JBasket bonito flakes, for topping
• green onion, for topping
• Jbasket Toasted White Sesame Seeds, for topping

• 5 chicken wings
• 1 Tbsp white wine
• 1 Tbsp. ketchup
• 1 Tbsp. chili bean sauce
• 1 tsp. Nishiki rice vinegar
• ¼ tsp. salt
• 1 tsp. Dynasty oyster sauce
• 1 tsp. garlic paste
• 1 tsp. sugar
• 2 Tbsp. cornstarch
• 2 Tbsp. cake flour

• 2 cups heavy cream
• ⅔ cup granulated sugar
• 1 Tbsp lime zest
• Pinch of salt
• ⅓ cup lime juice
• 1 can of Dynasty Lychees
• Additional lime zest, for garnish
• whipped cream, for topping