Golden, crunchy pork tonkatsu made easy in the Ninja 11-in-1, using Enso Panko Crumbs and finished with Enso Tonkatsu Sauce. Served with steamed rice, finely shredded cabbage drizzled with Kewpie Mayonnaise, and edamame beans finished with Kewpie Roasted Sesame Dressing, this is a simple Japanese-inspired dish that delivers plenty of texture, flavour, and balance.
Trim any excess fat from the pork loin, then cut into 4 equal 100g portions if not already portioned.
Using a small knife, make a few shallow cuts into the outside fat edge of each piece.
Chef’s Tip:
This helps stop the pork from curling in the air fryer and keeps the pieces flatter for more even cooking.
Lightly flatten the pork if needed, then season both sides with Spice Lab Asian Kitchen Salt & Pepper.
Set up a crumbing station with:
Coat each piece of pork lightly in flour, then egg, then press firmly into the panko crumbs so each piece is evenly coated.
Place the crumbed pork onto a tray or plate.
Spray the crumbed pork lightly with oil to help the coating colour and crisp evenly in the air fryer.
Preheat the Ninja on Air Fry at 200°C if needed.
Place the pork into the basket in a single layer, leaving space around each piece.
Air fry for 10–12 minutes, turning halfway through, until golden, crisp, and cooked through.
Remove and rest for 2–3 minutes before slicing.
Steam the jasmine rice and keep warm.
Arrange the shredded white cabbage on the plate or in a serving bowl, then drizzle with Kewpie Mayonnaise.
Place the edamame beans alongside and drizzle with Kewpie Roasted Sesame Dressing.
Slice the pork tonkatsu into strips and arrange beside the rice, cabbage, and edamame.
Dress the pork with Enso Tonkatsu Sauce just before serving.
Chef Tips / Skills Video Ideas
To get the best result with this recipe, a few key ingredients really make a difference.
👉 If you’re building your pantry, start with ingredients you’ll use more than once — these are not “one dish only” items, they’re everyday tools.
Plate the steamed rice first, then add the shredded cabbage and edamame alongside for colour and freshness. Slice the tonkatsu and fan it neatly on the plate, then spoon or drizzle over the tonkatsu sauce just before it goes to the table.
This keeps the crumb crisp while still giving you that classic glossy finish.
You can crumb the pork ahead of time and keep it refrigerated for a few hours before cooking.
For a fuller meal, add some pickled ginger, sliced cucumber, or a wedge of lemon on the side.
Chicken breast or chicken thigh can also be used in place of pork.
This is a great example of how a few simple techniques can turn everyday ingredients into something that feels polished and restaurant-worthy. Good crumbing, smart air fryer use, and knowing when to finish with sauce all make the difference.
Chef Ian