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