I'm Molly and I'm Matthew and this is spilled milk the show where we cook something delicious, eat it all, and you can't have any.

And today we're talking about Cata Aga.

Yes. So I got to say, I feel so lucky because host Matthew, I believe, proposed this episode.

And what it meant for me is that I just showed up at your house late even because I was dealing with a toddler.

And you just had like a plate full of Kara-Age on the table waiting for me. Homemade. And because I proposed, I was,

I was down on one knee, like holding a holding up a platter. And you'd, you'd been there for like

15 minutes because I was 15 minutes late. That's why my knee is sore now. Yeah, yeah. So this episode

is about Japanese fried chicken. Yes. I was suggested by me, like fried chicken in general has been on our to-do list for ages and we're afraid to do it because we're afraid we'll mess it up because we don't know anything about fried chicken. Yeah. I know a little bit about Japanese fried chicken. So, and I wanted to make some because I've been sort of like perfecting my technique lately. It occurs to me, Matthew. you. So you live in an apartment. I do. And I walked in the door and it did not reek of frying oil. Really? Yeah. I mean, I would have guessed that it would. I don't have any secret. Do you think your exhaust fan works? No, I didn't turn it on. What? I don't think it works at all. Oh my God. Whenever I cook anything remotely related to meat, I will be, like, my house will be filled with the smell for days because I don't have an exhaust fan. That's usually the case here also. I don't know. Like, I can smell it. I agree it's not as bad as it could be. But, like, when you came in the door, you said it smells good. I figured you meant it smells like a fry shop. No, I mean, it's just like when I, if I roast a chicken at home, that smell of chicken fat, I feel like it permeates, like, the studs. Permeates the studs. Okay, but anyway, let's talk about Karatehagi. Okay. Wait, did I, am I saying that terribly? Yeah, Karateage. Karatehagi. Karatehagi. Yeah. For anyone studying Japanese, it is Heban intonation. Okay, so memory lane. What's on your Japanese fried chicken memory lane?

I think I had this stuff for the first time with you in Tokyo.

That sounds right.

Yeah.

Yeah.

Maybe like picked up a couple pieces like at the, by the cash register at Honamata Udon.

Oh, yes.

Yes.

Yeah.

Uh-huh.

Yeah.

Then most recently, I mean, other than today, most recently I had it at St. Bread here in Seattle,

which is a bakery and cafe down by the University of Washington. And a lot of their baked goods and some of their their menu have sort of a Japanese inflection.

And they had delicious Cadag. Yeah, I love that place. It's very popular. Like, I try and go, like, early in the morning. But it's awesome. Okay. So I have quite a few, quite a few, is it exaggerating. I have a few Katagi memory lanes. So the first time I remember eating it was in a bento that I got from a long-departed and much-missed

kind of Japanese lunch place in the International District of Seattle called Takahachi

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