Begin by rinsing and cooking the Japanese Short-Grain Rice according to package instructions so it’s ready when the curry and cutlets finish.
Peel and dice the Onion, Carrot, and Potato into bite-sized pieces so they cook evenly.
Heat a tablespoon of Neutral Oil in a medium pot over medium heat; add the onion and sauté until translucent, then add the carrot and potato and cook for a few minutes more.
Pour in enough Water to just cover the vegetables, bring to a simmer, and cook until the vegetables are tender, about 10–15 minutes.
Turn off the heat, stir in the Japanese Curry Roux until it dissolves and the sauce thickens, then return to low heat and adjust seasoning with a pinch of Salt and some Black Pepper to taste.
Meanwhile, prepare the cutlets: season the Chicken Cutlets on both sides with Salt and Black Pepper. Dredge each cutlet first in All-Purpose Flour, then dip into beaten Eggs, and press into Panko Breadcrumbs to coat thoroughly.
In a wide skillet, heat enough neutral oil over medium-high heat to shallow-fry the cutlets; when hot, fry the breaded chicken until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Transfer to a wire rack or paper towel-lined plate to rest and drain, then slice into strips.
Thinly shred the Green Cabbage for a crisp bed alongside the rice, and arrange a small dish of Fukujinzuke (pickles) for serving.
To serve, mound rice on each plate, ladle a generous spoonful of curry beside it, top with sliced katsu, and add shredded cabbage and fukujinzuke on the side. Enjoy immediately while hot and crunchy.
