Chicken Katsu Donburi with Tonkatsu Sauce and Soft Egg

Rinse 1.5 cups of short-grain rice until the water runs nearly clear, then cook with 1.75 cups water in a covered pot: bring to a boil, reduce to low and steam 18 minutes until tender; rest covered 10 minutes.

Meanwhile, bring a small saucepan of water to a gentle boil, lower 2 eggs in carefully and cook exactly 6 minutes 30 seconds, then transfer to an ice bath; peel and set aside.

Butterfly 2 boneless skinless chicken breasts and pound between parchment to an even 1 cm thickness; season both sides with salt and pepper.

Set up a breading station: 1/3 cup flour in one dish, 2 beaten eggs in a second, and 1.5 cups panko mixed with 1 tsp grated ginger in a third. Dredge each cutlet in flour, then egg, then press firmly into the panko to coat.

Whisk the tonkatsu sauce: 3 tbsp ketchup, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp Worcestershire, 1 tbsp brown sugar, and 1 minced garlic clove until glossy and smooth.

Heat 1/2 cup neutral oil in a heavy skillet to 340°F / 170°C: the oil should shimmer and a panko crumb should sizzle immediately without browning instantly.

Fry the cutlets 3-4 minutes per side until deep golden and the internal temperature reaches 165°F / 74°C; drain on a wire rack, not paper, to keep the crust crisp.

Rest 2 minutes, then slice each cutlet crosswise into 2 cm strips, keeping the shape intact.

Divide the warm rice among 4 bowls, fan the katsu slices over top, drizzle generously with tonkatsu sauce, and crown each bowl with half a soft-boiled egg.

Garnish with 2 thinly sliced scallions, a sprinkle of toasted sesame seeds, and shredded green cabbage on the side for crunch.