Creating Japanese Katsu Bowls is simple and enjoyable. Follow these easy steps to make your own:

1. Prepare the Meat: Start by flattening the chicken breasts or pork loin to an even thickness, about ½ inch thick. This ensures even cooking. Season both sides with salt and pepper.

2. Setup Breading Station: In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs.

3. Bread the Meat: Dredge each piece of meat in flour, shaking off any excess. Dip it into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing the breadcrumbs onto the meat to adhere well.

4. Heat Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. The oil is ready when a breadcrumb dropped into it sizzles.

5. Fry the Katsu: Carefully place the breaded meat into the hot oil. Fry for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

6. Slice the Katsu: Once the meat has cooled slightly, slice it into strips.

7. Prepare the Rice: While the katsu is frying, cook your rice according to the package instructions. Fluff it with a fork once done.

8. Assemble the Bowl: In a bowl, add a generous scoop of rice. Arrange the sliced katsu on top.

9. Add Sauce: Drizzle tonkatsu sauce over the katsu and rice.

10. Garnish: Sprinkle with chopped green onions and sesame seeds, if desired. Serve with pickled ginger on the side.