Rinse the Japanese short-grain rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. Then, bring a pot of water to a boil, add the soaked rice, and cover. Reduce heat to low and simmer for 15 minutes.

Pound the chicken breasts to about ½ inch thickness and season with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge the chicken in flour, dip in the eggs, and coat with panko.

Heat ½ inch of vegetable oil in a skillet over medium heat until it shimmers. Fry the chicken for 4-5 minutes on each side until golden brown and cooked through. Transfer to paper towels to drain excess oil and let rest.

In a bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Stir until blended.

To serve, layer the rice in a bowl, top with sliced chicken katsu, add shredded cabbage, and drizzle with sauce. Garnish with green onions, sesame seeds, and pickled ginger.