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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (March 15, 2017)
8 A SIUSLAW NEWS ❚ WEDNESDAY, MARCH 15, 2017 Experiment with Japanese at home in a small, shallow bowl. Break the egg into a second shallow bowl and beat with chopsticks or a fork until well blended. Spread 3 cups of the panko in a third shallow bowl. Sprinkle a little panko on a fl at plate or tray. To bread the cutlets, one at a time, sprinkle both sides of the cutlets with the salt. Dust them with the fl our, shaking off the excess; coat with the egg; and then coat with the panko. Using your fi ngertips, lightly press the panko in place. As each cutlet is ready, place it on the prepared plate. As you work, add more panko to the bowl as needed. When the oil is ready, add 1 or 2 breaded TONKATSU(Crispy Fried Pork Cutlets) cutlets (it is imperative not to crowd the Serves 4 pan) and fry, turning oft en, until very crispy and medium-dark brown, about 6 4 boneless pork loin chops, each about minutes. Using tongs, transfer to a wire 1⁄4 pound and 1⁄2- to 3⁄4-inch thick rack or paper towels to drain. Repeat until Canola or another neutral oil for all the cutlets have been fried. deep-frying To serve, cut each chop crosswise into narrow strips and then reassemble the 1 to 2 cups all-purpose fl our chops on 4 individual plates. Drizzle the 1 large egg tonkatsu sauce over the top and place a dab 3 to 4 cups panko (see note) of karashi (if using) on the side. Serve the 1 teaspoon salt cabbage and tomatoes alongside. Tonkatsu sauce (see note) Panko: Also called Japanese bread crumbs Karashi (optional; see note) or honey-wheat bread crumbs, these light- 1⁄2 head green cabbage, fi nely colored, nearly fl at “shards” of fl aked wheat shredded fl our are used for many deep-fried dishes 2 tomatoes, cored and quartered like Tonkatsu. Panko is readily available in If your pork chops are on the thick side plastic bags in the Asian or international (3⁄4 inch), use a sharp knife to score one foods section of regular markets. side lightly, making the cuts about 1 inch Tonkatsu sauce: Also called fruit sauce, apart. Th is will ensure that thicker chops this thick, slightly sweet, spiced sauce is indispensable in the modern Japanese cook through. Pour the oil to a depth of 3 inches into a kitchen. Bull Dog is a famous Japanese wok or deep, wide saucepan and heat to brand, but Kikkoman is the most widely 350 F on a deep-frying thermometer, or available brand outside of Japan. Th is sauce until a bit of panko dropped into the hot keeps in the refrigerator for a long time aft er opening. oil rises immediately to the top. While the oil is heating, spread the fl our Karashi: Japanese brands of Chinese-style hot yellow mustard powder, or karashi, are hard to fi nd outside of Asian markets. But Chinese brands, which are more common, will do. Th is condiment is served in a little dab for mixing Join us any Wednesday for half-price bottles of wine. It’s the perfect opportunity to taste something new every with Tonkatsu sauce for week from our award-winning wine selection! accompanying Tonkatsu. It’s Wine | Beer | Martinis | Small Plates | Seafood | Dessert pretty hot, so taste it before you start mixing it in. Most brands are mixed in a ratio of 2 teaspoons mustard 1297 Bay Street Florence • 541-997-1133 powder to 1 tablespoon water. Check the package www.bridgewaterfi shhouse.com for directions. Experimentation draws many people to cooking. Amateur cooks who are passionate about food can’t wait for the opportunity to prepare a meal that strays from the norm while testing their culinary skills. Japanese cuisine is beloved the world over, but many non-Japanese people may be hesitant to prepare a favorite Japanese meal at home. Th ose who want to try can prepare the following recipe for “Tonkatsu (Crispy Fried Pork Cutlets)” courtesy of Amy Kaneko’s “Let’s Cook Japanese Food!” (Chronicle Books). Handcrafted Burgers created to mouthwatering perfection! Your choice of any Sandpines Burger and one side for ONLY $10 Valid: Mon. thru Thurs. 11-6pm Offer Expires: 3/30/2017 Open Daily for Lunch menu offered from 11-6pm Homemade Soup Daily Beer, Wine, Cocktails Daily Happy Hour 3-6pm The Grill Restaurant & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Hi, Welcome Restaurant to Mo’s Mo’s ® ~ FEATURED LOW-CARB SELECTIONS ~ PARMESAN CRUSTED SALMON: Grilled, Poached, or Blackened Skinless Breast of Chicken CHICKEN BREAST: Boneless, SOLE PETRALE $12.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers All of the above are served with for dessert... Green Beans or Mixed and Steamed Veggies and a Shrimp Dinner Salad MARIONBERRY OR PEACH COBBLER FOR $4.95 A LL NEW DINNER SPECIAL! 2 Entrees FOR $20.00 the BLACKENED SALMON CEASAR SALAD 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 Where good friends & great food come together! Sunday - Thursday 4pm-6pm AND Don’t forget our 2 FOR $16.00 Breakfast and Lunch Menus NEW ITEMS add ice cream for $1.00 more Every Month Mo’s has brought in special “Motivation for Kids” BBQ PORK RIBS: Baby Back Pork Ribs with tables which raise money for local charities that are devoted to helping the wellbeing of local children. month James Gang BBQ This Sauce Siuslaw STEAM Camp is the local charity being honored. WINE-DOWN WEDNESDAYS Monday - Friday Surfside Restaurant Call: 541-997-8263 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
