Recipes (Homecook)

• 2 (8 ounces each) packages cream cheese, softened
• 1 can Dynasty Lychees, drained, ¼ cup syrup reserved
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• ½ cup white chocolate melting wafers, melted
• 1 (16 ounce) container whipped topping, thawed and divided
• 1 cup crushed graham crackers
• 1 cup raspberry jam
• Fresh raspberries, for topping

• 4 Bone-in pork chops
• Salt and pepper to taste
• 1/3 cup whole grain mustard
• 1/3 cup Dynasty Bead Molasses
• Roasted potatoes, for serving
• Steamed green beans, for serving

• 1 medium head cauliflower
• ¾ cup flour
• 3 tablespoons cornstarch
• ¾ cup almond milk
• ¼  teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 cup Dynasty Japanese Style Panko Breadcrumbs
• 1 cup Dynasty Sweet and Sour Sauce, warmed
• J-Basket roasted white sesame seeds, for garnish
• Sliced green onions, for garnish

• 16 ounces fresh udon noodles (2 servings of J-Basket Sanuki Udon), prepared according to package directions
• 1 tablespoon olive oil
• 1 pound chicken breasts, boneless and skinless, cut into small pieces
• 4 white mushrooms, sliced
• 3 green onions, sliced

Sauce:

• 1 tablespoon Dynasty Premium Sesame Oil
• ⅓ cup Kikkoman Soy Sauce
• 1 tablespoon Dynasty Sriracha Chili Sauce
• ½ cup Dynasty Hoisin Sauce
• 2 cloves garlic, minced
• 1 teaspoon ginger, freshly grated
• ½ cup chicken broth
• Black pepper to taste

• 1 pound ground chicken
• 2 green onions, finely chopped, plus more for serving
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• black pepper to taste
• Dynasty Premium Sesame Oil
• ½ cup Dynasty Bead Molasses, plus more for serving  
• Dynasty steamed rice, J-Basket roasted white sesame seeds, green onions, cilantro and pomegranate arils, for serving

• 1 box J Basket Mochi Pancake & Waffle Mix, prepared according to package instructions (https://www.jfc.com/product/item/85259)
• 1 cup powdered sugar
• 1 tbsp milk
• ½ tsp ube extract
• ¼ tsp vanilla extract
• Whipped cream, for serving

• ½ tbsp extra virgin olive oil
• 1/8 tsp. kosher salt
• 2 cups chopped shiitake mushrooms
• 1 can Dynasty Sliced Water Chestnuts, drained and finely chopped
• 2 cloves garlic, minced
• 2 tbsp thinly sliced green onions, plus more for garnish
• ½ tsp Kikkoman Soy Sauce, plus more for dipping
• 1 tsp Dynasty Premium Sesame Oil
• ½ tsp sambal oelek
• 20 Dynasty dumpling wrappers
• water
• vegetable oil for frying
• Dynasty Hot Chili Oil, for dipping

• 1 tbsp salt
• 1½ lb baby bok choy, sliced in half, lengthwise

Sauce:

• ¾ cup chicken broth
• 3 tbsp Dynasty Oyster Sauce
• 1 tbsp Kikkoman Soy Sauce
• ½ tsp salt
• 1 tbsp shaoxing wine
• ½ tbsp Dynasty Premium Sesame Oil
• 1 tsp sugar
• 4 cloves garlic, grated
• ½ tbsp cornstarch

• 1 tsp canola oil,
• 2 inch piece of ginger, washed and thinly sliced
• 1½ pounds chicken thigh
• 4 tbsp Dynasty Premium Sesame Oil
• ½ tsp salt
• 14 dried shiitake mushrooms, rinsed and rehydrated with 2 cups hot water
• 1 cup rice cooking wine
• 2 tbsp dried goji berries
• 10 dried dates, leave whole or cut in half vertically
• 4 cups water

optional additions:

• 1 large king trumpet mushroom, thinly sliced on a diagonal
• 3 ounces yu choy, washed and cut in half
• 3 ounces dried Taiwan wheat noodles, cooked according to packet instructions and drained

Chicken:

• 2 large thin boneless, skinless chicken breasts (about 1½ pounds)
• ¾ tsp salt, divided
• ¾ tsp freshly ground black pepper, divided
• 4 thin slices black forest ham
• 1 cup (4 oz) shredded Gruyère, Emmenthal, or Swiss cheese
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 1 cup Dynasty Japanese Style Panko Breadcrumbs
• 3 tbsp unsalted butter, melted and slightly cooled
• ¼ cup grated Parmigiano Reggiano cheese

Sauce:

• 3 tbsp unsalted butter
• 3 tbsp minced shallots
• 2 tbsp all-purpose flour
• 1½ cups chicken stock
• ⅓ cup heavy cream
• ¼ tsp salt
• ⅛ tsp freshly ground black pepper
• 1 tsp Dijon mustard
• 2 tbsp grated Parmigiano Reggiano cheese
• 1 tsp fresh chopped thyme

• 1 box of your favorite pasta
• 1 6 oz can tomato paste
• 2 cloves garlic, chopped
• 1 oz vodka
• 2 tbsp Dynasty Sriracha Chili Sauce
• ½ white onion, diced
• 1 cup heavy cream
• 1 tbsp olive oil
• 2 tbsp butter
• ½  cup pasta water
• Salt and pepper, to taste
• 1 cup parmesan cheese, grated
• Italian parsley, chopped

• large butternut squash (about 3 lbs.), halved and seeded
• 2 tbsp. unsalted butter
• 2 shallots, minced
• 2 tsp. garlic, minced
• 1 tsp. ginger, grated
• 3 cups vegetable stock
• 1 tsp Dynasty Fish Sauce
• 1 tbsp Dynasty Premium Sesame Oil
• 2 tsp Kikkoman Soy Sauce
• 2 tbsp Dynasty Hoisin Sauce
• ½ lime, juiced
• Toppings: cilantro leaves, pumpkin seeds

Nuoc cham dressing:

• 3 tbsp Dynasty Premium Fish Sauce
• 2 tbsp white vinegar
• 3 tbsp sugar
• 1 tbsp lime juice
• 1 long red chili, finely chopped
• 2 garlic cloves, finely chopped

‍

• 5 oz rice flour
• ½ tsp turmeric
• ¼ tsp sea salt
• ½ cup J-Basket coconut milk
• ½ cup water
• vegetable oil
• 1 cup shredded cooked chicken
• 1 small carrot, julienned into fine strips or coarsely grated
• 4 oz bean sprouts
• 1 bell pepper, julienned
• 3 radishes, julienned
• 2 green onions, finely sliced

For shio broth:

• 1 Tbsp J-Basket ramen soup base paste
• 1.5 cups hot water

For shoyu broth:

• 1 tsp J-Basket ramen soup base paste
• 1.5 Tbsp of Kikkoman original soy sauce
• 1.5 cups hot water

For Miso broth:

• 1 tsp J-Basket ramen soup base paste
• 1.5 Tbsp of miso (we used red miso here)
• 1.5 cups hot water

For mochi pancakes (makes 2 pancakes):

• 1 cup of J-Basket mochi mix.
• 1/3 cup + 1-2 Tbsp of water. You can add a teaspoon of water if the batter is too thick.

For mochi waffles:

• 1 cup of J-Basket mochi mix.
• 1/3 cup + 2 Tbsp of water.

For mochi crepes:

• 1 cup of J-Basket mochi mix.
• 2/3 cup of water