Rinse 2 cups of Japanese short-grain rice under cold water until the water runs clear. Soak the rice in 2½ cups of water for 30 minutes. Bring it to a boil, cover, lower the heat, and let it simmer for 15 minutes. Let it sit for another 10 minutes before mixing in rice vinegar, sugar, and salt.

Pound the boneless chicken breasts to about ½ inch thick and season with salt and pepper. Set up a breading station with flour, eggs, and panko breadcrumbs. Dredge the chicken in flour, dip in the egg, and coat with panko.

Heat enough vegetable oil in a skillet to cover the bottom. Fry chicken cutlets for 4-5 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl. Mix until smooth.

Serve sliced chicken katsu over seasoned rice, drizzle with sauce, and top with cabbage, green onions, sesame seeds, and pickled ginger on the side.