Recipes (Homecook)

For the Tuna:

• 2 (4-5oz) ahi tuna fillets
• 1 Tbsp Dynasty Sesame oil
• 1 tsp Kosher salt, divided
• ¼ cup J-Basket roasted black sesame seeds
• ¼ cup J-Basket roasted white sesame seeds

For the Sauce:

• ⅓ cup ponzu sauce
• 2 Tbsp Nishiki Rice vinegar
• 2 tsp ginger paste
• 2 tsp Dynasty Fish sauce
• 2 tsp Dynasty Sesame oil
• 2 tsp granulated sugar
• 2 tsp Dynasty Sriracha Chili sauce
• 2 Tbsp Lime juice
• 4 Tbsp canola oil
• 3 scallions, thinly sliced
• 3 garlic cloves, finely chopped

For the Noodle bowls:

• 6 oz J-Basket soba noodles, cooked according to package instructions
• Thinly sliced scallion,
• 1-2 Thai red chilies
• Fresh cilantro
• J-Basket Roasted Sesame sesame seeds
• Lime wedges
• WelPac Pickled ginger

• Olive oil, as needed
• 1 lb Raw Mild Italian pork sausage
• 4 Tbsp. Unsalted butter
• 1 Small onion, diced
• 2 Small Fennel bulbs, diced
• 1 lb DeLallo Egg Pappardelle
• 6 Garlic cloves, finely chopped
• ¼ cup Tomato paste
• 2 Tbsp. Dynasty Hot Chili Oil
• ½ Cup White wine
• 1 (24 oz) Jar tomato purée
• 1 Cup Heavy cream
• 1 Tbsp. Fresh Oregano, chopped
• ½ Cup Fresh Parmesan cheese, grated (plus more for topping)
• Freshly Cracked black pepper, as needed

For The Chicken:

• 2 Tbsp. Kikkoman Soy sauce
• 1 Tbsp. Rice wine
• 2 Garlic cloves, finely chopped
• 2 Tsp. Sugar
• ½ Tsp. Fine Sea Salt
• ½ Tsp. Ground white pepper
• ½ Tsp. Dynasty Chinese Five-Spice Powder
• 1 lb. Boneless chicken thighs cut into 1-in. pieces
• 2 Tbsp. All-Purpose Flour
• ¼ Tsp. Baking powder
• 1 Cup Thick sweet potato starch
• Vegetable oil for frying
• 1½ Cups Fresh Thai basil leaves, washed and thoroughly dried

For The Seasoning:

• ½ Tsp. Dynasty Chinese Five Spice
• ½ Tsp. Ground white pepper
• ¼ Tsp. Fine Sea salt

• 8 Free Range/Pasteur Raised Eggs
• 4 Slices of bacon, cooked and chopped small
• 2 Tsp. Rosemary, chopped
• 1 Tbsp. Pickle relish
• 1 Tbsp. Dynasty Chinese Mustard
• ¼ Cup Mayonnaise
• 1 Green onion, thinly sliced
• 8 Mini Brioche Rolls

• 10 Oz. Ribeye steak, sliced
• 3 Tbsp. Maille Dijon Originale Mustard
• 3 Tbsp. Dynasty Plum Sauce
• Handful of arugula
• Pickled red onions
• 2 baguettes, sliced
• 1 tsp. Oil
• 1 Tsp. Salt
• ½ tsp. Pepper

• 12 Dynasty Wonton Wrappers

Dressing:

• 1 garlic, smashed
• 1½ tbsp lime juice
• 2 tsp Nishiki Rice Vinegar
• 2½ tsp Dynasty Fish Sauce
• 1 tsp Kikkoman Soy Sauce
• 1½ tbsp canola oil
• 1 tsp sugar
• 2 Thai chilis, deseeded and finely chopped

Chicken Salad:

• 1½ cups shredded cooked chicken
• 1½ cups finely shredded cabbage
• ¾ cup carrot, finely julienned
• ⅓ cup finely chopped shallots
• Fresh cilantro leaves for garnish

For the meat and marinade:

• 8 Oz. J-Basket Amber Ground Pork
• 1 Tbsp. Water
• 2 Tsp. Kikkoman Soy sauce
• ½ Tsp. Dynasty Sesame oil
• ¼ Tsp. White pepper
• 1 Tsp. Vegetable oil
• 1 Tsp. Cornstarch

For the rest of the dish:

• 1 LB Rice cakes
• 8 Oz. Baby bok choy
• 3 Scallions (cut on a diagonal into 1-inch pieces)
• 2 Garlic cloves, coarsely chopped
• 3 Tbsp. Vegetable oil
• 1 Tbsp. Shaoxing wine
• ¾ Cup water
• ½ Tsp. Dynasty Sesame oil
• 2 Tbsp. Kikkoman Soy Sauce
• 2 Tsp. Dynasty Oyster sauce
• ¼ Tsp. Ground white pepper
• ½ Tsp. Sugar
• Salt

• 2 Garlic Cloves, minced
• 2 Tsp. Ginger, minced
• ⅓ Cup Dynasty Hoisin Sauce
• 2 Tbsp. Nishiki Rice Vinegar
• 4 Boneless pork chops
• ¾ Tsp. Salt
• 2 Tbsp. Dynasty Sesame Oil
• 1 cup of Asian Slaw
• Chopped Cilantro, garnish

• 4 lb Pork Shoulder, Skinless & Boneless
• 2½ Tsp Salt
• 1 Tsp Black pepper
• 1 Yellow Onion, chopped
• 1 Jalapeno, deseeded & chopped
• 4 Cloves Garlic, minced
• ¾ Cup Freshly Squeezed Orange Juice
• Cilantro, chopped (garnish)
• Shredded Carrots (garnish)
• Shredded Purple Cabbage (garnish)
• Soft Corn Shell Tacos, slightly charred

Rub:

• 1 Tbsp Dried Oregano
• 2 Tsp Ground Cumin
• 1 Tbsp Dynasty Sesame Oil
• 2 Tbsp Dynasty Chinese Mustard

• 2 Packages J-Basket JAPANESE UDON NOODLE
• ½ Shallot
• 2 Cloves Garlic
• 2 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. Gochugaru (Korean chili flakes)
• 2 Tbsp. Dynasty Hot Chili Oil
• 1 Tsp. Nishiki Rice Vinegar
• 1 Tsp. Dynasty Sesame Oil
• 1 Tsp. Sugar
• 2½ Tbsp. Oil
• 3 green onions, sliced vertically (garnish)
• 2 green onions, roughly chopped

• 4 Skinless Chicken Thighs
• 3 Cups Buttermilk
• 1 Tbsp. Salt
• 1 Tbsp. Pepper
• 1 Tbsp. Onion Powder
• 1 Tbsp. Garlic Powder
• 1 Tbsp. Paprika
• 1 Tbsp. Cayenne
• 3 Cups Flour
• 4 Cups Frying Oil
• Dynasty Kung Pao Sauce as needed for coating

Sesame Slaw:

• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• ½ cup shredded carrots
• 1 tbsp. red wine vinegar
• 2 tsp. Dynasty Sesame Oil
• 4 Brioche Buns, toasted
• 1 Cup Dill Pickle Chips

• 4 Tbsp. Tahini
• ½ Tbsp. Miso
• 2 Tbsp. Dynasty Chinese Mustard
• 4 Tbsp. Dynasty Sesame Oil
• 4 Tbsp. Lime Juice
• 2 Tbsp. Honey
• 2 Tbsp. Shaoxing Cooking Wine
• ½ Tsp. Salt
• 250 Grams of J-Basket Soba Noodles, Cooked & Rinsed Under Cold Water and Drained
• 1 Cup of Shredded Carrots
• 4 Spring Onions, Finely Sliced
• 150 Grams WelPac Shelled Edamame Beans
• 2 Tbsp. J-Basket Roasted White Sesame Seeds
• ½ Cup of Cilantro, Chopped
• 1 Cup of Pickled Red Onions

• 1 Pound large shrimp, peeled and deveined
• 6 Tbsp. Dijonnaise
• ¾ Cup Dynasty Panko-Bread Crumb
• 4 Tbsp. extra-virgin olive oil
• 1 Pint cherry tomatoes, halved
• 8 Cups spring-mix greens
• Salt and freshly ground pepper, to taste

Crumble:

• 2 Tbsp. Unsalted Butter, plus 6 tablespoons cubed and chilled 
• 3 Large Gala Apples, peeled, cored, and diced into 1/4-inch pieces 
• 1 Tsp. Ground Cinnamon 
• 3/4 cup sugar 
• Pinch Sea Salt 
• 1 Can of Dynasty Lychees, heavy syrup, ¼ cup syrup reserved 
• 1 Pint Raspberries 
• 1 Cup of Flour 
• ½ Cup of Sugar 

Strawberry Sauce:

• 1 Pint Strawberries, hulled and sliced 
• 3 Tbsp. of Sugar 
• Good-quality Vanilla Ice Cream for serving 
• Mint Sprigs for garnish

• 3 cups cooked Dynasty Jasmine Brown Rice
• 2 tablespoons Nishiki Rice Vinegar
• 1 tablespoon cane sugar
• 1 teaspoon sea salt

Crispy Tofu:

• 1 block extra-firm tofu, 14 to 16 ounces
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt, or to taste
• ½ tsp black pepper

Toppings:

• 2 avocados, sliced
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 2 Persian cucumbers, thinly sliced
• 2 scallions, thinly sliced
• Sliced radishes
• J-Basket Roasted White Sesame Seeds for garnish