For Chicken Katsu:

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Vegetable oil, for frying

For Katsu Sauce:

• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon apple sauce or grated apple
• 1 teaspoon brown sugar
• 1/2 teaspoon Dijon mustard
• Pinch of ground ginger

For Seasoned Rice:

• 4 cups cooked Japanese short-grain rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

For Egg and Onion Topping:

• 1 large yellow onion, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 cup water or dashi
• 4 large eggs, lightly beaten

For Garnish:

• 2 green onions, thinly sliced
• Optional: toasted sesame seeds