Preparing Japanese Katsu Bowls with Tonkatsu Sauce is easy when you follow these steps:

1. Prepare the Ingredients: Start by flattening the pork chops to about ½ inch thickness with a meat mallet for even cooking.
2. Season the Meat: Season both sides of the pork with salt and pepper.
3. Set Up Breading Station: In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs.
4. Bread the Pork: Dip each pork chop first in the flour, then into the eggs, and finally coat with panko breadcrumbs until fully covered.
5. Heat the Oil: In a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
6. Fry the Katsu: Carefully place the breaded pork chops in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
7. Drain the Katsu: Remove the fried katsu from the oil and place it on a plate lined with paper towels to absorb excess oil.
8. Slice the Katsu: Once slightly cooled, slice the katsu into bite-sized pieces.
9. Assemble the Bowls: In serving bowls, place a generous scoop of cooked rice. Top with the sliced katsu and arrange the cabbage, carrot, and cucumber beside it.
10. Pour the Sauce: Drizzle the Tonkatsu sauce generously over the katsu.
11. Garnish: Finish the bowls with a sprinkle of chopped green onions and sesame seeds.

Following these straightforward steps can create incredibly satisfying Japanese Katsu Bowls with Tonkatsu Sauce.