Katsu

Taiki Nakajima brought Japan to the Pacific Northwest with his Japanese sandos – composed sandwiches made with fluffy milk bread with fillings like egg salad and katsu chicken.

Matt Abergel, head chef of Yardbird Hong Kong and James Beard Award-winning cookbook author, stopped by the MUNCHIES Test Kitchen to show us how to make his signature chicken katsu sando.

Jesse Koide—formerly of Mission Chinese and the current owner and chef of Pink Zebra, a small "Mediterrasian" restaurant—takes us out for a night on the town in S