Rinse 1 cup of Japanese short-grain rice under cold water until clear. Soak the rice in water for 30 minutes, then combine with 1 cup of water in a pot. Boil, reduce heat, cover, and cook for 15 minutes. Let rest for 10 minutes.

Pound 2 boneless chicken breasts or pork loin between plastic wrap to ½ inch thickness. Season with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs.

Coat the meat in flour, dip in beaten eggs, then cover with panko breadcrumbs. Set aside.

Heat ½ inch of vegetable oil in a skillet over medium heat until 350°F. Fry each piece of meat for 4-5 minutes per side until golden brown. Drain on paper towels.

Mix together 3 tablespoons tonkatsu sauce, 1 tablespoon soy sauce, and 1 tablespoon Worcestershire sauce. Adjust with ketchup or more soy sauce if desired.

In a bowl, place seasoned rice at the bottom, top with sliced katsu, add shredded cabbage, green onions, and sesame seeds. Drizzle with tonkatsu sauce and add pickled ginger.