Follow these simple steps to make your own Japanese Katsu Bowls with Tonkatsu Sauce:

1. Prepare the Pork: Begin by seasoning the pork cutlets with salt and pepper on both sides.
2. Set Up Breading Station: Place the flour in one shallow dish, beat the eggs in another, and put panko breadcrumbs in a third.
3. Bread the Cutlets: Dip each cutlet first into the flour, coating it well. Shake off excess flour, then immerse it in the beaten eggs, followed by the panko breadcrumbs. Ensure an even coating on all sides.
4. Heat the Oil: In a large skillet, heat about ½ inch of oil over medium-high heat until hot but not smoking.
5. Fry the Cutlets: Carefully add the breaded cutlets to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
6. Drain Excess Oil: Remove the katsu from the skillet and place on a paper towel-lined plate to drain any excess oil.
7. Slice the Cutlets: Once slightly cooled, slice the katsu into strips.
8. Assemble the Bowl: In a serving bowl, place a generous scoop of cooked rice. Lay the sliced katsu over the rice.
9. Add Tonkatsu Sauce: Drizzle tonkatsu sauce over the katsu and rice.
10. Garnish: Top with sliced green onions, sesame seeds, or any additional toppings like shredded cabbage.

Enjoy your delicious Japanese Katsu Bowls with Tonkatsu Sauce!