Creating Japanese Katsu Bowls is straightforward and can be done by following these simple steps:

1. Rinse the Rice: Rinse the short-grain rice under cold water until the water runs clear. This removes excess starch.
2. Cook the Rice: In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker’s instructions or bring to a boil, then reduce heat and simmer covered for about 15 minutes.
3. Prepare the Meat: While the rice is cooking, pound the chicken breasts or pork cutlets to an even thickness. Season both sides with salt and pepper.
4. Set Up Breading Station: Prepare three shallow dishes—one with flour, another with beaten eggs, and the third with panko breadcrumbs.
5. Bread the Meat: Dredge each piece of meat in flour, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs. Press the breadcrumbs into the meat for a better coating.
6. Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium heat. Test the oil by dropping in a breadcrumb; it should sizzle.
7. Fry the Katsu: Carefully add the breaded meat to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
8. Slice the Katsu: Once the katsu is cool enough to handle, slice it into strips.
9. Assemble the Bowls: Serve the cooked rice in bowls, top with sliced katsu, and drizzle with tonkatsu sauce. Garnish with sliced green onions.
10. Add Pickled Vegetables: If desired, serve with pickled vegetables on the side for a refreshing contrast.

These steps will guide you in creating an incredible Japanese Katsu Bowl that is sure to impress!