Aji Amarillo Tonkatsu

Name: Aji Amarillo Tonkatsu
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 1/2 pound daikon radish peeled; 1 cup water; 1 cup apple cider vinegar; 1/4 cup aji amarillo seasoning; 1 cup tonkatsu sauce such as Bull Dog® Tonkatsu Sauce; 4 tsps aji amarillo seasoning; 1 cup Kewpie® mayonnaise; 1 tbsp tonkatsu sauce such as Bull Dog® Tonkatsu Sauce; 5 tsps aji amarillo seasoning; 4 pork cutlets (about 4 ounces each); 5 tbsps aji amarillo seasoning divided; 2 cups all-purpose flour; 2 tsps salt; 3 eggs; 3 cups panko breadcrumbs; Oil for frying; 3 cups prepared sushi rice; 1/4 head green or red cabbage thinly sliced

The classic Japanese tonkatsu (pork cutlet) gets a vibrant upgrade with the sweet heat and smoky, tropical notes in The McCormick® 2025 Flavor of the Year Aji Amarillo Seasoning. Infused into tonkatsu breading, sauce, aioli, and accompanying pickled daikon slaw, the seas... Read More Read Less

30m

PREP TIME

15m

COOK TIME

18

INGREDIENTS

Servings: 4

Ingredients

Pickled Daikon
1/2 pound daikon radish, peeled
1 cup water
1 cup apple cider vinegar
1/4 cup McCormick® Aji Amarillo Seasoning
Tonkatsu Sauce
1 cup tonkatsu sauce, such as Bull Dog® Tonkatsu Sauce
4 teaspoons McCormick® Aji Amarillo Seasoning
Aji Amarillo Aioli
1 cup Kewpie® mayonnaise
1 tablespoon tonkatsu sauce, such as Bull Dog® Tonkatsu Sauce
5 teaspoons McCormick® Aji Amarillo Seasoning
Tonkatsu
4 pork cutlets, (about 4 ounces each)
5 tablespoons McCormick® Aji Amarillo Seasoning, divided
2 cups all-purpose flour
2 teaspoons salt
3 eggs
3 cups panko breadcrumbs
Oil for frying
3 cups prepared sushi rice
1/4 head green or red cabbage, thinly sliced

KEY PRODUCTS

INSTRUCTIONS

1 For the Pickled Daikon, use a mandolin to thinly slice into rounds. Bring water and apple cider vinegar to a simmer in medium saucepan. Stir in Aji Amarillo Seasoning and sliced daikon. Remove from heat. Let stand until completely cool. Transfer to container and refrigerate until ready to serve.
2 For the Aji Amarillo Tonkatsu Sauce, mix tonkatsu with Aji Amarillo Seasoning, set aside until ready to use.
3 For the Aioli, mix mayonnaise, tonkatsu sauce and Aji Amarillo Seasoning, set aside until ready to use.
4 For the Tonkatsu pound pork cutlets with a mallet until about 1/8-inch thick. Sprinkle generously with 3 tablespoons of the Aji Amarillo Seasoning. Place in resealable plastic bag and refrigerate at least 1 hour.
5 Mix remaining 2 tablespoons Aji Amarillo Seasoning, flour and salt in shallow dish. Whisk eggs and place in separate shallow dish. Place the panko in third shallow dish. Coat pork cutlets with flour mixture. Transfer to egg mixture and coat. Then press in panko mixture until well coated on both sides.
6 Heat oil in large skillet on medium heat. Add pork cutlets and cook until golden brown or internal temperature reaches 145°F. Let rest 5 minutes before slicing. Cut pork into strips and serve over sushi rice. Drizzle with Aji Amarillo Tonkatsu Sauce and Aji Amarillo Aioli. Serve with pickled daikon and shredded cabbage.