Cook Japanese short-grain rice according to package instructions. While it cooks, thinly shred the cabbage and toast the sesame seeds in a dry skillet over medium heat until fragrant. Thinly slice the scallions.

Pound chicken breasts to an even ½-inch (1.25cm) thickness and season both sides with salt and pepper.

Set up a three-stage breading station: one dish with flour, one with beaten eggs, and one with panko. Dredge chicken in flour, then egg, then press firmly into the panko to coat completely.

Heat 1 inch (2.5cm) of oil in a skillet to 350°F (175°C). Carefully place the breaded chicken in the hot oil.

Fry for 3-5 minutes per side, until deep golden-brown and cooked through. Transfer to a wire rack to drain.

In a small bowl, whisk together ketchup, Worcestershire sauce, oyster sauce (or soy sauce), and sugar to make the Tonkatsu sauce.

Let the chicken rest for a moment, then slice into 5 even strips. Divide rice and cabbage into two bowls. Top with sliced chicken, drizzle with Tonkatsu sauce, and garnish with toasted sesame seeds and scallions.