Cook the Rice: First, get the rice on. Rinse the 300g of Japanese short-grain rice under cold water until the water runs clear. Cook it according to the packet instructions, whether in a rice cooker or on the hob. Once cooked, let it stand, covered, to keep warm.

Prepare the Chicken: Place a chicken breast between two pieces of cling film or baking parchment. Using a meat mallet or a rolling pin, carefully pound the chicken to an even thickness of about 1.5cm (just over half an inch). This ensures it cooks evenly. Season both sides generously with salt and pepper. Repeat with the remaining chicken breasts.

Set Up Your Breading Station: You'll need three shallow dishes. In the first, place the 75g of plain flour. In the second, whisk the 2 large eggs. In the third, spread out the 150g of Panko breadcrumbs. This organised setup makes the next step much smoother.

Coat the Chicken: Take one piece of seasoned chicken and dredge it thoroughly in the flour, shaking off any excess. Next, dip it into the beaten egg, letting the excess drip off. Finally, press it firmly into the Panko breadcrumbs, ensuring it's completely and generously coated on all sides. Set the coated chicken on a wire rack. Repeat for all pieces.

Mix the Tonkatsu Sauce: While the oil heats up, you can quickly make the sauce. In a small bowl, simply whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, brown sugar, and grated ginger (if using) until smooth. Set it aside.

Fry the Chicken Katsu: Pour the oil into a large, heavy-bottomed pan or wok until it's about 3cm deep. Heat the oil over a medium-high heat to 170°C. If you don't have a thermometer, you can test it by dropping a Panko crumb in; it should sizzle vigorously and turn golden in about 30-45 seconds. Carefully place one or two pieces of chicken in the hot oil.

Cook and Rest: Fry for 3-4 minutes on each side, until deep golden brown and cooked through. Avoid turning it too often. Once cooked, remove the chicken from the oil and place it on a wire rack to drain. This keeps the underside from getting soggy. Let the chicken rest for at least 5 minutes. My kids absolutely devour this every time I make it, and that resting time is key to a juicy result.

Assemble Your Katsu Bowls: Slice the rested chicken katsu into 2cm strips. To assemble the bowls, spoon a generous portion of the warm rice into each bowl. Top with a handful of finely shredded cabbage, then arrange the sliced chicken katsu on top. Drizzle generously with your homemade tonkatsu sauce, and finish with a sprinkle of sliced spring onions and toasted sesame seeds.