Prepare the Chicken Katsu:

• Season chicken breasts with salt and pepper.

• Set up three shallow bowls for dredging: flour in one, beaten egg in another, and panko breadcrumbs in the third.

• Coat each chicken breast in flour, shaking off excess. Dip in egg, then coat thoroughly with panko.

• Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side until golden brown and cooked through (internal temp should be 165°F). Transfer to a wire rack or paper towel-lined plate.

Make the Tonkatsu Sauce:

• Whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or honey), Dijon mustard, and garlic powder in a small bowl until smooth. Taste and adjust seasonings if needed.

Assemble the Bowls:

• Add a generous scoop of cooked rice to each bowl.

• Slice the chicken katsu into strips and arrange over rice.

• Drizzle with tonkatsu sauce.

• Garnish with shredded cabbage, green onions, and sesame seeds if desired.