6 B
SIUSLAW NEWS ❚ WEDNESDAY, OCTOBER 12, 2016
Cook up Japanese cuisine in your own kitchen
Th ree-section fi llet: Place the fi sh on the cutting board with the tail on
the right, belly side closer to you. Insert the knife into the fi sh above the
pelvic fi n, keeping the cutting edge fl at, and cut till the head.
Turn the fi sh around so that the tail is on your left ; insert the knife into
the fi sh above the dorsal fi n, keeping the cutting edge fl at; cut to the tail.
Lift the upper side of the fi sh and insert the knife with the blade fl at. Cut
with a slide motion along the backbone toward the tail (do not cut any
of the bones) until you have completely freed the top fi llet all the way to
the tail and the fi sh is cut into two sections. Flip the fi sh over and repeat
on the bottom sides.
Now you have three sections. Place the middle section (the section with
bones) so that the fi ns hang over the edge of the cutting board, then cut
the dorsal and ventral fi ns off . Save the bones to make soup.
Needle-thin slivers refreshed in water: Cut into 2-inch lengths. Make a
vertical cut halfway until the core.
Remove the core.
Unrool the outer layers and fl atten on the cutting board. Slice vertically
into needle-thin slivers. Th is takes time and practice, and a well-
sharpened knife. Take your time and cut diligently in a straight and an
even motion.
Place slivers in a bowl of cold water. Refresh for 10 minutes, except for
perilla, which should be refreshed very briefl y so as not to lose its fl avor.
To brick cut: Place the thicker side of the saku away from you; insert the
knife perpendicular to the thinner side and pull the knife toward you by
snapping your wrist. Arrange on the dish perpendicularly.
Where good friends &
great food come together!
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Great Food
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
1285 Bay Street in Old Town Florence • (541) 902-8338
Many people may feel Japanese cuisine can only be enjoyed in Japan
or out on the town. But those with access to the bevy of ingredients
in Japanese dishes like “Seared Autumn Bonito Sashimi With Apple
Mustard Dressing” from Takashi Sugimoto and Marcia Iwatate’s
“Shunju: New Japanese Cuisine” (Peripplus) can enjoy Japanese cuisine
in the comforts of home.
SEARED AUTUMN BONITO SASHIMI
WITH APPLE MUSTARD DRESSING
Serves 4
®
~ FEATURED LOW-CARB SELECTIONS ~
HOT SHRIMP
ARTICHOKE
DIP APP
SALMON: Grilled,
Poached, or Blackened
for Boneless,
only $8.95
Skinless Breast of Chicken
CHICKEN BREAST:
Make SKEWERS:
it a dinner 2 Grilled
for $3. Shrimp
00 m or
e
SHRIMP
Skewers
All of the above are served with
and for Veggies
dessert...
Green Beans or Mixed Steamed
and a Shrimp Dinner Salad
MARIONBERRY OR PEACH COBBLER FOR $4.95
Surfside Restaurant & Lounge
Only Ocean View Restaurant in Lane County
● Serving Breakfast, Lunch and Dinner seven days a week
x Award winning clam chowder
x
classic
Cuisine
x Featuring
Feat
Fe
atur
urin
ing
g a cl
clas
assi
sic
c Northwest
Nort
No
rthw
hwes
estt Cu
Cuis
isin
ine
e
ala NEW
mode for ITEMS
$1.00 more
13
ounces katsuo (bonito) fi llet with skin, cut in 3-section fi llet
(see below)
Dressing
1⁄4
cup onion, grated
1⁄3
cup apple, grated
1⁄3
cup su (rice vinegar)
1⁄4
cup sake
1⁄2
cup koikuchi shoyu (soy sauce)
2
teaspoons sesame oil
4
teaspoons vegetable oil
2
teaspoons coarse-grain mustard
1⁄2
teaspoon superfi ne (castor) sugar
1⁄2
teaspoon shichimi togarashi (7-spice chili powder)
1
teaspoon white sesame seeds
4
medium cloves, grated
1
inch ginger
1⁄3
ounce naga negi (long Welsh onion), fi nely minced; substitute
with white part of scallion (spring onion), if necessary
Garnish
1
ounce daikon, cut in thin slivers and refreshed in cold water
(see below)
1
ounce kyuri (Japanese cucumber), cut in thin slivers and
refreshed in cold water; substitute with deseeded Western cucumber, if
necessary
1
teaspoon murame, omit if unavailable
21⁄2
tablespoons
banno
negi; substitute with fi ne
scallions (spring onions), fi nely
chopped crossways, if necessary
5
shiso (perilla) leaves,
cut in thin slivers
1. Place the fi llet skin-side-down
on a cutting board and pierce the
side with three metal skewers in
a fan shape. Sprinkle the fl esh
lightly with sea salt. Hold the
skewered fi llet, skin-side-down,
over a high gas fl ame. When the
oil begins to bubble and drip
and the skin in nicely charred,
turn around and sear the other
side lightly. Plunge into iced
water for 15 seconds to arrest
the cooking process.
2. Pat excess moisture away and
slice into brick cut (see below)
about 1⁄2-inch thick. Arrange
on a platter, the sliced side
facing up, in a circular pattern.
3. Combine all the dressing
ingredients and mix thoroughly
with a whisk. Pour the dressing
on and around the fi sh slices.
4. To arrange the garnish, pile
the daikon and cucumber slivers
in the middle of the fi sh slices
and top with murame, chopped
banno negi and shiso leaf slivers.
Mo’s
Hi, Welcome Restaurant
to
BBQ
PORK
Baby
Back
Pork for Ribs
Every
Month
Mo's has RIBS:
brought in
special
"Motivation
Kids" with the
tables which raise money for local charities that are devoted to
James
Gang
BBQ
Sauce
helping the wellbeing of local children. This month
Siuslaw
STEAM Camp is the
local charity CEASAR
being honored. SALAD
BLACKENED
SALMON
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
www.bayviewfl orence.com
85625 Hwy 101
@ Best Western Pier Point Inn
541. 590.3000 • 7 Days - 4-9.
541-997-8263
88416 1st Avenue Florence
Handcrafed
Sandwiches
created to
mouthwatering perfection!
Local, fresh and savory dining with a view.
Introducing
PRIME RIB SATURDAY
Slow Roasted/Hand Carved
YOU
CAN
EAT
ll
A
IN OCTOBER*
Enjoy all the hand-battered, golden fried cod you can eat!
Served with seasoned french fries, tangy coleslaw and delicious tartar sauce.
COD FISH & CHIPS ONLY $12
All of our fresh menu items are made
to order, so exactly what you want is
exactly what you get.
Open Daily for
Lunch menu offered from 11-6pm
Happy Hour menu daily from 3-6pm
Beer, Wine, Cocktails
Daily
Happy
Hour
3-6pm
The Grill & Lounge
at Sandpines
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
Authentic European Cuisine straight from
Mari’s Kitchen at:
~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~
ROMANIAN MEATBALLS
From my mother’s Old World Recipe. Served with bread, Country mustard and
fresh tomato and onion herb relish. 8
~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~
CHICKEN ALA BUCHAREST
Lightly seasoned chicken breast grilled and served with Mari’s herbed tomato
sauce topped with parmesan cheese. Served on a bun with Romanian potato
salad. 13
~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~
1297 Bay Street Florence • 541-997-1133
www.bridgewaterfi shhouse.com
* Expires 10/31/16
STUFFED PORK CHOPS
Boneless large chop, stuffed with herbed seasoning of bread crumbs, carrots,
garlic and cream cheese. Served with mashed potatoes and green salad. 15
Open for Lunch & Dinner Tuesday- Saturday 11:30-8:30
Reservations Suggested.
165 M APLE S T . • 541-997-9811•
WWW . MAPLESTREETGRILLE . COM
