Rinse the rice under cold water until the water runs clear.

Transfer the rinsed rice to a saucepan, add water, and soak for 30 minutes.

Cover and bring to a boil, then reduce heat and simmer for 15 minutes without lifting the lid.

Turn off the heat and let the rice sit, covered, for another 10 minutes.

Mix rice vinegar, sugar, and salt in a bowl until dissolved, then fold into the rice gently.

Pound chicken breasts to an even thickness of about ½ inch and season with salt and pepper.

Set up a breading station with flour, beaten eggs, and panko breadcrumbs.

Dredge chicken in flour, dip in eggs, and coat with panko.

Heat vegetable oil in a skillet and fry chicken for 4-5 minutes on each side until golden brown and cooked through.

Drain on paper towels and let rest before slicing.

Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl and mix well.

Serve rice on a plate, top with sliced katsu, shredded cabbage, green onions, and sesame seeds. Drizzle with sauce and garnish with pickled ginger if desired.