Rinse 1 cup of Japanese short-grain rice thoroughly under cold water until the water runs clear. Soak the rice for about 30 minutes, then drain. In a pot, combine the soaked rice and 1.5 cups water, bring to a boil, cover, and reduce to low heat for 15 minutes. Once cooked, remove from heat and let it rest for 10 minutes. Mix 2 tablespoons rice vinegar, 1 teaspoon sugar, and a pinch of salt, then fold into the rice gently.

Flatten 2 boneless chicken breasts or pork loin using a meat mallet until about ½-inch thick. Season each piece with salt and pepper. Set up a breading station with three shallow dishes: one with ½ cup all-purpose flour, another with 2 beaten eggs, and the last with 1 cup panko breadcrumbs.

Coat each piece of meat in flour, dip in egg, and press into panko until fully covered.

In a large skillet, heat ½ cup vegetable oil over medium-high heat until shimmering. Carefully add the breaded chicken or pork, cooking for 4-5 minutes on each side until golden brown and cooked through. Transfer to paper towels to drain.

In a small bowl, whisk together ¼ cup tonkatsu sauce, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon ketchup until well combined.

For service, spoon seasoned rice into each bowl, arrange sliced katsu over the rice, drizzle with sauce, and garnish with shredded cabbage, green onions, sesame seeds, and optional pickled ginger.