Recipes (Homecook)

• 1 package J-Basket Udon Noodles
• 2 cups shredded purple cabbage
• 1 cup shredded carrot
• 1 cup cucumber, julienned
• ¼ cup sliced green onions
• J-Basket Sesame seeds, for garnish
• 1 cup roughly chopped cilantro
• ⅓ cup J-basket Ginger Dressing

Golden Beetroot Kombu Broth

• 8 inches dashi kombu/kelp
• 9 cups water
• 10–12 dried green onion root (can be replaced w/ fresh green onion)
• ½ cup dried mushroom stems (can be replaced w/ 8 oz. white button mushrooms)
• 2 carrots (peeled & roughly chopped)
• ½ medium/2 cups Korean radish
• 1 medium onion (peeled & roughly chopped)
• 3 golden beetroot (peeled & roughly chopped)
• 3 tbsp Kikkoman mirin
• 2 tsp mushroom seasoning
• Salt & pepper to taste
  

Udon & Topping

• J-Basket Udon (Cooked according to the instructions on the package)​
• 3.5 oz. organic beech mushrooms (lightly blanched)-
• 12 – ¼” slices Korean radish (lightly blanched)
• 12 – ¼” slices golden beetroot (raw or lightly blanched)
• 4 young baby corn
• Sliced green onion & DY chili oil to garnish

• 1 onion
• 1 garlic clove
• ¼ cup white wine
• 2 lbs pre packaged carnitas or pulled pork (I used carnitas)
• 6 bag fresh sesame slider rolls
• ½ cup sweet & sour sauce
• Pre-packaged asian slaw (or make it yourself)

• 1 rack of baby back pork ribs
• 1 cup Dynasty Sweet & Sour Sauce
• Olive Oil
• Salt & Pepper

• 1 lb chicken tenders, cut into small cubes
• ½ onion, sliced
• 2 tablespoons Dynasty Sweet & Sour Sauce
• 5 large kale leaves, washed, de-ribbed and chopped
• ¼ cup cashews
• 2 green onions, thinly sliced
• ½ cup cornstarch
• 1 egg, whites separated

• 5 cups cauliflower florets
• 3 tablespoons sunflower oil
• 1 Tablespoon sesame oil
• ⅓ cup corn starch
• 1 7oz jar Dynasty Sweet and Sour Sauce
• 4 cups steamed Nishiki white rice, for serving
• Thinly sliced green onions for garnish

• Pork loin
• 1 cup Dynasty Chinese Mustard
• ½ raw honey
• ⅓ cup apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon coconut oil
• 1 tablespoon ketchup

• 2 cups crimini mushrooms
• 2 egg yolks
• 2 cups mashed potatoes, cold
• ½ cup grated parmesan cheese
• 2 tablespoons chopped chives
• 4 eggs
• 1 tablespoon flour
• 2 cups Dynasty Panko
• Vegetable oil, for frying

• 2 acorn squash
• 1 lb ground pork sausage
• 2 green apples, peeled, cored and diced
• 1 yellow onion, diced
• 1 tablespoon chopped sage
• 2 tablespoons Dynasty Hoisin Sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated parmesan cheese, for garnish
• Fresh chopped sage, for garnish

• 1 chicken breast, sliced
• 3 Tbsp. J-Basket Spicy Teriyaki Sauce
• 2 cups cooked Nishiki white rice
• ½ cumber, chopped
• ½ avocado, sliced
• 1 Tsp. J-Basket black sesame seeds
• 1 Tsp. chopped green onion

• ½ cup J-Basket Coconut Milk
• ¼ cup Chocolate Syrup
• ¼ cup hot cocoa mix (2-3 packets)
• 2 oz vanilla vodka
• 2 oz creme de cocoa
• 3 cups ice
• ½ cup mini marshmallows, for garnish
• ½ teaspoon cacao powder, garnish
• Whipped cream, optional

• 3 lbs whole chicken legs
• ½ cup J-Basket Spicy Teriyaki Sauce
• ¼ cup chopped scallions

• 1 package frozen J-Basket Udon noodles
• 1 Tbsp. olive oil
• ½ yellow onion, sliced
• 1 Orange pepper, sliced
• 2 cloves garlic, smashed
• ½ lb flank steak, sliced thin
• 2 Tbsp. Kikkoman aromatic soy sauce
• 1 Tsp. red chili sauce
• 1 Tsp. red chili sauce
• ½ Tsp red pepper flakes
• ½ Tsp J-Basket black sesame seeds / J-Basket sriracha sesame seed
• 2 green onions, sliced

• 1 package J-Basket Japanese Udon noodles
• 1 ½ lb chuck or stew meat (1 inch cubes)
• 1 small yellow onion, chopped
• 1 piece of ginger, peeled and sliced thin
• 3 garlic cloves
• 1 green onion, sliced thin
• 1 dried chili pepper
• 2 tablespoons of Nishiki rice vinegar
• 2 tablespoons honey
• ½ cup of Kikkoman soy sauce
• 4 cups beef stock
• 2 tablespoons Dynasty Chili Oil
• 1 tablespoon chopped cilantro for topping

• 1 cup Dynasty Shiitake Mushrooms
• 1 cup arborio rice
• 1 teaspoon dried basil
• 2 teaspoons minced garlic
• 1 egg, sunny side up
• 4-6 cups chicken broth
• 2 cups dry white wine
• 1 teaspoon J-Basket arajio sea salt
• 1 teaspoon black pepper
• 2 teaspoons olive oil
• ½ cup parmesan cheese
• 1 teaspoon edible flowers, garnish
• ¼ cup fresh chopped parsley, garnish