Begin by rinsing 1 cup of Japanese short-grain rice under cold water until the water runs clear, then soak the rice for 30 minutes to enhance texture. In a saucepan, combine soaked rice with 1.5 cups of water, bringing it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Afterward, let the rice rest for 10 minutes, covered, before mixing in a seasoned vinegar blend gently.

While the rice cooks, take 2 boneless chicken breasts and pound them to an even thickness for uniform cooking. Season both sides with salt and pepper. Set up a breading station with separate dishes for flour, beaten eggs, and panko breadcrumbs. Dredge the chicken in flour, dip it into the eggs, and coat thoroughly with panko.

Heat ½ inch of vegetable oil in a large skillet over medium-high heat, ensuring the oil reaches around 350°F for optimal frying. Carefully place the breaded chicken in the hot oil, frying for 4-5 minutes per side or until golden brown and cooked through. Once cooked, remove the chicken and drain on paper towels before slicing into strips.

In a mixing bowl, combine ¼ cup of tonkatsu sauce, 1 tablespoon each of soy sauce and Worcestershire sauce, and 1 tablespoon of ketchup if desired. Stir together until well blended.

To serve, place a generous scoop of seasoned rice in each bowl. Layer the sliced katsu on top, drizzle with prepared sauce, and top with shredded cabbage, chopped green onions, sesame seeds, and optional pickled ginger.