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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.
For the Aji Amarillo Tonkatsu Sauce, mix tonkatsu with Aji Amarillo Seasoning, set aside until ready to use.
For the Aioli, mix mayonnaise, tonkatsu sauce and Aji Amarillo Seasoning, set aside until ready to use.
For the Tonkatsu pound pork cutlets with a mallet until about ⅛-inch thick. Sprinkle generously with 3 tablespoons of the Aji Amarillo Seasoning. Place in resealable plastic bag and refrigerate at least 1 hour.
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.
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.