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California Rolls

Haylie Duff's Real Girls Kitchen

When Haylie’s childhood friend, Carly, comes to town, all she ever wants to eat is sushi, sushi, sushi! So Haylie surprises Carly with a carefully curated at-home sushi night. After inspiration from sushi master Yoya Takahasi, the girls crash Haylie’s mom’s kitchen, cooking what they learned from Yoya. Friends stop by to make Creamy Rock Shrimp Tempura, Shishito Peppers and classic Sushi Hand Rolls and realize that Japanese cuisine is more challenging to make than those speedy sushi masters make it look!

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Recipes in this Episode

ASIAN SALAD

MISO DRESSING 

3 tablespoons of miso paste

¼ cup shallots, chopped

1 tablespoon of ginger, chopped

1 tablespoon of soy sauce

1 teapsoon of brown sugar

Juice of one lemon

1 large garlic clove, chopped

½ teaspoon of chili garlic paste

½ teaspoon of black pepper

3 Tablespoons of rice wine vinegar

½ cup of peanut oil

Add all ingredients, except peanut oil, into a blender. Mix well. Slowly pour in peanut oil. Can be stored in the refrigerator for 2 weeks.


SALAD

1 cup Shredded carrots

1 cup Blanch broccoli

2 Green onions, sliced long ways and cut in 2 in strips

3 cups Baby greens


SHISHITO PEPPERS WITH A SOY GINGER SAUCE 

Serves 2

½ pound of shishito peppers

2 tablespoon sesame oil

Sauce

3 Tablespoons of soy sauce

1 Tablespoon of mayo

1 teaspoon lime juice

1 Teaspoon of honey

1 teaspoon of grated ginger

½ teaspoon of chili paste

1 teaspoon of toasted sesame oil

1 teaspoon sea salt


Heat cast iron skillet on high heat. In a large bowl add peppers and toss with sesame oil. Place the peppers in the hot skillet in a single layer. Cook peppers turning occasionally. Pepper should soften and have charred spots.In a large bowl, add soy sauce, mayo, lime juice, honey, ginger, salt, chili paste, sesame oil.

Remove peppers from heat and transfer to large bowl with sauce. Toss peppers with sauce until coated. Sprinkle with sea salt. Serve immediately.


SOY DIPPING SAUCE

1 cup of soy sauce

½ inch of ginger, grated

1 T of rice wine vinegar

¼ teaspoon of chili garlic sauce

¼ cup of mirin

Juice of half of lime


SHRIMP TEMPURA 

1 pound rock shrimp

1 cup all-purpose flour

1 cup cornstarch

1 1/2 cups club soda, cold

3 T black sesame seeds

1 lemon juiced and zested

½ teaspoon of kosher salt

Peanut oil


Combine the flour and cornstarch; whisk to blend. Whisk in the club soda gradually. Set in an ice bath. Whisk batter until smooth and add sesame seeds, salt, lemon juice and zest. Check the batter is the right consistency, dip a spoon into the batter. The batter should coat the back of a spoon, using your finger pull it across the back of the spoon. The batter should not run. Add more flour, if needed.

In a deep fryer add oil to the recommended fill line. Heat oil to about 350 degrees.Working in batches, dip the shrimp in the batter. Do not over crowd, Fry until lightly golden, about 3 to 4 minutes, flipping occasionally. Drain shrimp onto a sheet pan covered in paper towel. Repeat the process until all the shrimp is cooked. Sprinkle with kosher salt immediately after coming out of the oil.

Serve immediately with sauce.


Spicy Sauce

1/2 cup mayonnaise

¼ cup of greek yougurt 0%

2 tablespoon Sriracha hot sauce, plus more to taste

1 teaspoon of rice wine vinegar

1 teaspoon freshly squeezed lime juice