Step-by-Step Instructions

• Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Transfer to a medium saucepan, add water, and let soak for 30 minutes.
• Cover the saucepan, bring to a boil over medium-high heat, then reduce to low and simmer for 15 minutes.
• After cooking, turn off heat and let sit for 10 minutes. Mix together rice vinegar, sugar, and salt, then fold into rice.
• Pound the chicken breasts between plastic wrap to an even thickness, seasoning both sides with salt and pepper.
• Set up three dishes: flour, beaten eggs, panko. Dredge chicken in flour, dip in eggs, and coat in panko.
• Heat oil in a skillet. Fry breaded chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
• Transfer cooked chicken to a paper towel-lined plate to drain. Slice into strips.
• Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl.
• To serve, place a bed of seasoned rice in each bowl. Top with sliced katsu, drizzle sauce, and garnish with cabbage, green onions, and sesame seeds.