Recipes (Homecook)

• 1 tablespoon peanut or canola oil
• 1/2 pound boneless, skinless chicken breast chopped into thin bite size piece
• 2 cloves garlic minced
• 1 1/2 cup Dynasty Dried Shiitake Mushrooms; bloomed and sliced
• 1 1/2 cup snow peas
• 1/2 cup Dynasty canned bamboo shoots drained
• 1/4 cup Dynasty canned water chestnuts drained
• 1 tbsp cornstarch mixed with 2 tablespoons water
• ground white pepper

Marinade:

• 1 tablespoon Kikkoman soy sauce
• 1 teaspoon Nishiki rice vinegar
• 1 teaspoon cornstarch

Sauce:

• 1/2 cup chicken stock
• 1 tablespoon Kikkoman soy sauce
• 1 tablespoon Nishiki rice vinegar
• 1/2 teaspoon sugar
• 1 teaspoon J-Basket organic sesame oil

• 1 lb of your favorite macaroni
• ½ cup butter
• ½ cup flour
• 4 cups milk
• 4 cups extra sharp cheddar, shredded
• 4 cups smoked gouda, shredded
• Salt and pepper to taste
• ½ cup Dynasty Panko
• Parsley to garnish

• 2 lbs heirloom carrots, washed
• 3 tablespoons olive oil
• 2 whole garlic cloves
• 1 handful pomegranate arils, for topping
• 1 cup roasted chickpea
• Crumbled goat cheese, for topping
• Sea salt
• Black pepper-Fresh dill, for garnish
• 2 tablespoons J-Basket Creamy Miso Dressing, for drizzling

• Nishiki Musenmai (no need to wash – ready to cook) White Rice
• 6 Large sheets of dried nori seaweed
• 1 Japanese egg omelet (scroll down to see the recipe) with cucumber sticks and lettuce
• 1 Salmon and a small handful of daikon radish sprouts
• 1 Unagi eel slice (vacuum packed) and 1 broccolini (parboiled)
• 1 Shrimp and lettuce
• 1 Crab and lettuce
• 1/8 – ¼ cup Salmon roe and cucumber sticks

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Note: All protein with the exception of the salmon roe is best cut into sticks (which are about the same size and shape as cheese sticks.) Your fishmonger should be happy to help. The vegetables also should be very thinly sliced.

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• Mint leaves
• 1 oz honey
• 3 oz syrup from can
• 4 Dynasty lychees and also some for garnish
• 1 shot of Sayuri Nigori Sake
• 1 lime, juiced
• Club Soda

• 1 pomegranate, using the arils
• 1 bottle red wine
• 1 cup pomegranate juice
• ½ up Dynasty Lychee juice + lychees
• ½ cup brandy
• 1 pear, sliced for garnish
• Club soda to taste
• Cinnamon sticks, for garnish

• 2 cups cooked Nishiki Premium Medium Grain Brown Rice
• 1 Japanese dashi (dry) soup pack
• 2¼ cups water
• 1 tbsp Kikkoman soy sauce
• Heaping ¼ cup flaked crabmeat
• ½ leek or 1 scallion, chopped
• 2 eggs, lightly beaten
• Mitsuba leaf or watercress for garnish

• 6 whole chicken legs
• 1 tablespoon Dynasty sesame oil
• 1 whole lemon, juiced and slices for garnish
• ½ lemon, zest
• 1 tablespoon chopped parsley and some for garnish
• Salt and pepper

• 1 cup frozen mango
• ½ can Dynasty Lychees, drained
• 3 oz dark rum
• 3 cups J-Basket coconut milk

• 1 pkg brown rice spaghetti noodles
• 1-2 tablespoons kung pao sauce
• ⅓ cup water
• ¼ cup Dynasty water chestnuts
• 2 scallions, chopped thin

• -1 rack of pork ribs
• -¼ cup Dynasty kung pao sauce
• -Green onions, sliced for garnish

• 1 lb boneless chicken breast, cut into pieces
• ½ cup Dynasty Kung Pao Sauce for marinade + ½ cup for cooking
• ¼ cup copped green onions
• 1 Tbsp. Dynasty sesame oil
• ¼ cup dried red chilis
• 1 red bell pepper, diced
• 2 garlic cloves, sliced
• ½ cup crushed peanuts
• Rice, for serving

• 1 lb shredded cooked chicken thighs
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 large carrots, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 4 cups water
• 2 cups Dynasty Jasmine Rice
• 2 cups chicken stock
• 2 bay leaves
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 tablespoons chopped parsley
• 1 tablespoons dried oregano

• 2 cup Nishiki Haiga Medium Grain Rice
• 1 vacuum-sealed Japanese unagi eel, sliced into 4 filets
• 3 tbsps. sake rice wine
• 1/2 cup soy sauce
• 1/3 cup Japanese sweet wine mirin
• 4 tbsp sugar
• Japanese sansho leaves or Italian parsley

• Inari Sushi
• Nishiki White Rice
• 6 pieces of J-Basket fried tofu pockets
• Japanese egg crepe, thinly sliced (See recipe below.)
• 5-10 parboiled snow peas
• 6 cucumber slices (very, very thinly sliced)
• 1 large carrot, sliced into circles

Rice seasoning for 6 cups of rice:

• 1/3 cup Nishiki rice vinegar
• 3 tbsps sugar
• 1 ½ tsp of salt