Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

Once cooked, fluff the rice with a fork and set aside.

In a mixing bowl, whisk together ketchup, soy sauce, mirin, Worcestershire sauce, and sugar until well combined.

Using a meat mallet, pound the pork loin chops to about 1/2 inch thickness. Season both sides with salt and pepper.

Dredge each pork chop in flour, dip into beaten eggs, and then coat with panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat vegetable oil over medium heat. Once hot, add the breaded pork chops and fry for about 4-5 minutes on each side or until golden brown and cooked through.

Remove from skillet and drain on paper towels.

Slice the cooked tonkatsu into strips. Serve over a bed of jasmine rice, drizzle with tonkatsu sauce, and garnish with sliced green onions and pickled ginger.