Season chicken or tofu with salt and pepper, then set up dredging stations with flour, beaten eggs, and panko.

Dredge each piece in flour, dip into eggs, then coat with panko crumbs.

Heat vegetable oil in a large skillet over medium-high heat until hot.

Fry breaded cutlets 3–5 minutes per side until golden and cooked through; drain on a wire rack.

Whisk together tonkatsu sauce, soy sauce, sesame oil, and honey in a small bowl.

Assemble bowls with warm rice, sliced katsu, cabbage, cucumber, and green onions.

Drizzle with sauce and sprinkle sesame seeds; serve immediately.