Rinse the short-grain rice under cold water until clear. Soak for 30 minutes, then drain.

In a pot, combine soaked rice and water; bring to a boil, cover, and simmer for 15 minutes. Remove from heat and let steam for 10 minutes.

Season rice with rice vinegar, sugar, and salt to taste.

Pound the meat to ½-inch thickness and season with salt and pepper.

Set up a breading station: flour, beaten eggs, and panko breadcrumbs.

Dredge the meat in flour, dip in egg, and coat with panko.

Heat vegetable oil in a skillet and fry the breaded meat until golden brown, approximately 4-5 minutes per side.

Transfer to a paper towel-lined plate to drain excess oil.

Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl and mix.

Scoop seasoned rice into bowls and top with sliced katsu.

Drizzle sauce over the katsu and allow it to seep into the rice.

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

Serve immediately while warm and crispy, optionally with pickled vegetables or a fresh salad.