Rinse 1 cup of Japanese short-grain rice under cold water until the water runs clear, then soak it for 30 minutes. In a pot, combine the soaked rice with 1.5 cups of water, bring it to a boil, and then reduce the heat to low. Cover and simmer for 15 minutes, then remove from heat and let it rest for 10 minutes. Fold in rice vinegar, sugar, and salt to season the rice.

Pound 2 boneless chicken breasts to an even thickness of about 0.5 inches; season both sides with salt and pepper. Set up your breading station with flour, beaten eggs, and panko breadcrumbs. Coat each chicken breast in flour, dip into the egg, and cover with panko.

Heat 1 cup of vegetable oil in a large skillet over medium heat. Test the oil by dropping a small piece of bread into it; it should sizzle immediately. Carefully place the breaded chicken in the hot oil, frying for 4-5 minutes per side until golden brown. Drain on paper towels and let it rest before slicing.

In a small bowl, combine ¼ cup of tonkatsu sauce, 1 tablespoon of soy sauce, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of ketchup. Whisk until well blended.

In each serving bowl, place a generous serving of seasoned rice, layer sliced katsu, drizzle with sauce, and top with shredded cabbage, green onions, and sesame seeds. Optionally, add pickled ginger.