Japanese dishes explained
Chicken katsu bowl: rice, cutlet and toppings that work
A chicken katsu bowl layers rice, a sliced crumbed cutlet, sauce, egg and pickles. Learn how the bowl is built, a simple home version and how to keep it crisp.
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Guides linked to Eight Ounce Café
Plain-English guides on japanese dishes explained, matcha, tea and coffee, baking and sweets, japanese pantry and cooking and visiting eight ounce café, written alongside this independent guide.
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Japanese dishes explained
Chicken katsu: what it is and how the crumbed cutlet is made
Chicken katsu is a flattened chicken cutlet coated in panko and fried until golden. Learn how it is made, how it is served and how to keep it crisp.
Japanese dishes explained
Unagi donburi: grilled eel over rice and how it is made
Unagi donburi is a bowl of rice topped with glazed grilled eel. See how the rice, tare glaze and toppings come together and how it differs from chazuke.
Japanese dishes explained
Unagi explained: the grilled eel behind the unagi chazuke
Unagi is Japanese freshwater eel, split, grilled and brushed with a sweet soy glaze. Learn how it is prepared, how it differs from anago and how it is served.