Drizzle Dip & Devour

Aji Mori Sauce Collection

Simple and Delicious Recipes for Any Meal
 Introduction
Welcome to the world of Aji Mori Sauces! This cookbook is a celebration of our four
delicious sauces: Koomami, Vegan Koomami, Eelmami, and Chillimami. Our sauces are
made with 80% organic ingredients and are the perfect addition to any meal.

Inside these pages, you'll find 40 recipes that showcase the versatility and unique flavor
profiles of each of our sauces. Whether you're a spice lover or prefer something milder,
there's a recipe here for everyone.

For those who love a little kick, try our Koomami sauce. Made with our signature spicy
mayo, it adds a fiery flavor to dishes like burgers, tacos, and sushi rolls. Our Vegan Koomami
is a plant-based version of the classic sauce, perfect for those who follow a vegan or
vegetarian diet.

If you're looking for something sweet and savory, our Eelmami sauce is a must-try. This
eel sauce adds a rich umami flavor to dishes like grilled meats and vegetables, stir-fries,
and rice bowls. And for those who prefer a tangy and spicy sauce, our Chillimami is the
perfect choice.

We believe that cooking should be both delicious and easy, which is why each recipe in
this book is designed to be simple and straightforward. With our sauces as the star of the
show, you'll be able to create restaurant-quality meals in the comfort of your own home.

So grab your apron and get ready to dive into the world of Aji Mori Sauces. We hope you
enjoy these recipes as much as we do!
 Contents
Sushi Rolls....................................................................................................... 6
Fried Rice........................................................................................................ 7
Spicy Mayo Ramen......................................................................................... 8
Chicken Sandwich........................................................................................... 9
Spicy Mayo Tempura.................................................................................... 10
Veggie Wrap................................................................................................. 11
UMami Chicken Skewers.............................................................................. 12
Spicy Mayo Egg Salad................................................................................... 13
Soba Salad.................................................................................................... 14
Pork BBQ Ribs............................................................................................... 15
Jewish Latkes ............................................................................................... 16
Poke Bowl with Ponzu.................................................................................. 17
Buffalo Wings............................................................................................... 20
Spicy Garlic Shrimp....................................................................................... 21
Smoked Ham Balls........................................................................................ 22
Chilli Mami Nachos....................................................................................... 23
Plain Rice with Koo Mami and Eel Mami Drizzle.......................................... 24
Chilli Mami Pulled Pork................................................................................ 25
Spicy Stuffed Peppers................................................................................... 26
Chilli Mami Meatloaf.................................................................................... 27
Spicy Tofu Scramble...................................................................................... 28
Spicy Avocado Toast..................................................................................... 29
Pork BBQ Ribs with Chili Mami Sauce.......................................................... 30
Umami Glazed Salmon................................................................................. 32
Japanese Style Omelet................................................................................. 33
Teriyaki Chicken............................................................................................ 34
Grilled Umami Asparagus............................................................................. 35
Beef Stir-fry.................................................................................................. 36
Eggplant and Zucchini.................................................................................. 37
Glazed Brussels Sprouts............................................................................... 38
Pork Chops................................................................................................... 39
Japanese Style Meatballs............................................................................. 40
Cauliflower Rice............................................................................................ 41
Crispy Rice with Chili Mami Sauce................................................................ 42
Eel Mami Sauce Pork BBQ Ribs..................................................................... 43
Vegan Sushi.................................................................................................. 46
Vegetable Roll............................................................................................... 47
Veggies Tempura.......................................................................................... 48
Zesty Coleslaw.............................................................................................. 49
Vegan Koo Mami Noodle Stir-Fry................................................................. 50
Spicy Edamame............................................................................................ 51
Koomami Veggie Burger............................................................................... 52
Spicy Mayo Lettuce Wraps........................................................................... 53
Spicy Mayo Loaded Sweet Potato Fries........................................................ 54
Koomami Spicy Caesar Salad........................................................................ 55
Aji Mori Koo Mami
Spicy Mayo
 Sushi Rolls

Prep Time:
30 mins
Spicyi Mayo

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 2 cups sushi rice, cooked 1. Lay a nori sheet on a sushi rolling mat. Spread a narrow layer of
and cooled sushi rice evenly on the nori sheet, leaving about 1 inch empty
• 4 nori sheets at the top. Put avocado, cucumber, and sushi-grade fish slices
• 1 avocado, sliced horizontally across the center of the rice.
• 1 cucumber, julienned 2. Drizzle Spicy Mayo on top of the ingredients. Using the sushi mat,
• 4 tbsp KooMami (Spicy roll the sushi tightly, pressing firmly during the roll. Slice the sushi
Mayo) roll into 6-8 pieces. Repeat with the leftover ingredients to make
• Your choice of sushi-grade additional rolls.
fish, thinly sliced 3. Serve with soy sauce, pickled ginger, and wasabi.
 Fried Rice

Prep Time:
15 mins
Spicy Mayo

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 cups cooked rice, 1. Heat two tbsp oil in a non-stick skillet or wok over medium-high
preferably cold heat. Add vegetables and cook for 3-4 minutes or until tender.
• 1 cup diced vegetables Add cooked protein and stir to combine. Push the ingredients to
(e.g., carrots, peas, bell one side of the skillet and add beaten eggs to the empty side.
peppers) 2. Scramble the eggs and cook continuously, then mix them with
• 1 cup cooked protein (e.g., the other ingredients. Add cooked rice to the skillet and mix well.
chicken, shrimp, tofu) Stir in Spicy Mayo, ensuring the rice is evenly coated. Sprinkle
• 2 tablespoons vegetable oil with salt and crushed pepper to taste.
• 2 eggs, beaten 3. Serve hot, garnished with chopped green onions or cilantro.
• 4 tablespoons KooMami
(Spicy Mayo)
• Salt and crushed pepper,
to taste
 Spicy Mayo Ramen

Prep Time:
10 mins
Spicyi Mayo

Cook Time:
20 mins

Serving
2

INGREDINTS PREPARATIONS
• 2 packs of ramen noodles 1. Add water to the saucepan and take boil. Prepare ramen noodles
• 4 cups water as directed in the package instructions. In the other pan, sauté
• 1 cup thinly sliced the vegetables and cooked protein until the vegetables are
vegetables (e.g., carrots, tender. Drain the prepared noodles and divide them between
mushrooms, bok choy) two bowls.
• 1 cup cooked protein 2. Add sautéed vegetables and protein to the bowls. Pour the
(e.g., chicken, pork, tofu) ramen broth over the noodles, vegetables, and protein. Top each
• 4 tablespoons KooMami bowl with 2 tablespoons of Spicy Mayo. Garnish with optional
(Spicy Mayo) toppings, such as green onions, soft-boiled eggs, or sesame
• Optional toppings: green seeds, and serve hot.
onions, soft-boiled eggs,
sesame seeds
 Chicken Sandwich

Prep Time:
15 mins
Spicy Mayo

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 boneless, skinless 1. Sprinkle the chicken breasts with salt and crushed pepper. Heat
chicken breasts four tbsp oil in a non-stick skillet over medium heat. Cook chicken
• Salt and crushed pepper, breasts for 4-5 minutes for each side or until golden brown.
to taste 2. Spread a generous layer of Spicy Mayo on the bottom halves of
• 4 tablespoons vegetable the buns. Put the cooked chicken breast on each bun, followed by
oil lettuce leaves and tomato slices. Spread more Spicy mayo on the
• 4 hamburger buns, top halves of the buns, then put them on top of the sandwiches.
toasted 3. Serve immediately with your favorite side dish.
• 4 tablespoons KooMami
(Spicy Mayo)
• Lettuce leaves
• Tomato slices
 Spicy Mayo Tempura

Prep Time:
20 mins
Spicyi Mayo

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 cup tempura batter mix 1. Mix the tempura batter with ice-cold water in a bowl until
• 1 cup ice-cold water smooth. Heat vegetable oil (enough to stand 2 inches from the
• 1 lb. shrimp or vegetables, bottom) in a deep skillet or pot to 350°F (180°C). Dip the shrimp
cleaned and patted dry or vegetables into the tempura batter, allowing the excess to drip
• Vegetable oil for frying off.
• Aji Mori Spicy Mayo, for 2. Carefully put the battered shrimp or vegetables into the hot
dipping oil, frying in small batches. Fry for 2-3 minutes until cooked
thoroughly. Remove the tempura from the oil, then drain on
paper towels.
3. Serve the tempura hot with a side of Spicy Mayo for dipping.
 Veggie Wrap

Prep Time:
15 mins
Spicy Mayo

Cook Time:
00 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 large lettuce leaves 1. Lay a lettuce leaf on the serving plate or cutting board. Spread a
• 1 cup julienned thin layer of an equal amount of Spicy Mayo on the lettuce leaf.
vegetables (e.g., carrots, Layer the julienned vegetables and cooked protein on top of
cucumber, bell pepper) the spicy mayo. Carefully roll the lettuce leaf around the fillings,
• 1 cup cooked protein tucking in the sides as you roll.
(e.g., grilled chicken, tofu, 2. Repeat with the leftover lettuce leaves and fillings. Serve
or shrimp) immediately, with extra Aji Mori Spicy Mayo for dipping if desired
• 4 tablespoons vegan
KooMami (Spicy Mayo)
 UMami Chicken Skewers

Prep Time:
15 mins
Spicyi Mayo

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 lb. chicken breasts 1. In a bowl, combine the chicken cubes and Spicy Mayo. Mix well
(without skin & bone), cut to ensure the chicken is evenly coated. Cover and marinate for
into 1-inch cubes thirty minutes in the refrigerator. Preheat the grill or grill pan to
• ½ cup Aji Mori Spicy medium-high heat.
Mayo, plus more for 2. Thread the marinated chicken cubes onto the soaked wooden
dipping skewers. Sprinkle the chicken skewers with salt and crushed
• Wooden skewers pepper. Grill the skewers for 4-5 minutes for each side and has
• Salt and crushed pepper, grill marks.
to taste 3. Serve the chicken skewers with a side of extra Spicy mayo for
dipping.
 Spicy Mayo Egg Salad

Prep Time:
10 mins
Spicy Mayo

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 6 hard-boiled eggs, peeled 1. Combine the chopped hard-boiled eggs with Spicy Mayo,
and chopped chopped celery, and sliced green onions. Mix gently until well
• 1/3 cup Aji Mori Spicy combined. Sprinkle with salt and crushed pepper to taste.
Mayo 2. Serve the egg salad over lettuce, between slices of bread, or with
• ¼ cup chopped celery crackers.
• 2 green onions, thinly
sliced
• Salt and crushed pepper,
to taste
 Soba Salad

Prep Time:
20 mins
Spicyi Mayo

Cook Time:
05 mins

Serving
4

INGREDINTS PREPARATIONS
• 8 ounces of soba noodles 1. Prepare the soba noodles as directed in the packet instructions.
• 2 cups julienned Rinse under cold water and drain well. Combine the prepared
vegetables (e.g., carrots, soba noodles, julienned vegetables, and cooked protein in a
cucumber, bell pepper) bowl.
• 1 cup cooked protein 2. Add Spicy mayo to the bowl, and toss well to evenly coat the
(e.g., grilled chicken, tofu, noodles and vegetables. Sprinkle with salt and crushed pepper
or shrimp) to taste. Serve the soba salad cold or at room temperature,
• ½ cup Aji Mori Spicy Mayo garnished with chopped green onions or sesame seeds.
• Salt and pepper, to taste
 Pork BBQ Ribs

Prep Time:
10 mins
Spicy Mayo

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 lb. pork baby back ribs 1. Preheat oven to 300F (150°C). Sprinkle the ribs with salt and
• Salt and pepper, to taste crushed pepper on both sides. Wrap the ribs tightly in a foil sheet
• ½ cup Koo Mami Spicy and put them on the oven sheet. Bake for 2 hours. While baking,
Mayo mix the Koo Mami Sauce with barbecue sauce, chilli mami, brown
• ½ cup barbecue sauce sugar, vinegar, and minced garlic in a saucepan.
• ¼ cup chilli mami 2. Cook over medium heat, occasionally stirring until the sauce
• 2 tbsp brown sugar thickens, about 10-15 minutes. Set aside. After 2 hours, remove
• 2 tbsp apple cider vinegar the ribs and carefully unwrap the foil. Transfer the ribs to a dicing
• 2 cloves garlic, minced board and cut them into individual pieces.
3. Preheat the grill to medium heat. Brush the ribs generously with
the prepared Koo Mami Sauce. Grill the ribs for 5-7 minutes for
each side, basting with additional sauce as needed, until the ribs
are caramelized and slightly charred.
4. Serve the pork BBQ ribs with any leftover Koo Mami Sauce on the
side.
 Jewish Latkes

Prep Time:
15 mins
Spicyi Mayo

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 medium-sized russet 1. Put grated potatoes and onion in a clean kitchen towel. Squeeze
potatoes, peeled and out as much liquid as possible. Combine the drained potatoes
grated and onion with beaten eggs, flour, salt, and crushed pepper in a
• 1 small onion, grated bowl. Mix well.
• 2 large eggs, beaten 2. In a non-stick skillet, heat ¼-inch of vegetable oil over medium
• ¼ cup all-purpose flour heat. Scoop 2 tablespoons of the potato mixture for each latke
• 1 tsp salt and flatten into a thin patty. Carefully place the latkes into the hot
• ½ tsp black pepper oil, ensuring not to overcrowd the skillet.
• Vegetable oil, for frying 3. Fry the latkes for 3-4 minutes for each side or until golden brown
• ½ cup Aji Mori Koo Mami and crispy. Use a spatula to flip them carefully. Remove the latkes
Spicy Mayo, for dipping from the skillet and shift them on the paper-lined plate to drain
• Applesauce or sour excess oil.
cream, for serving 4. Repeat the leftover potato mixture. Serve the latkes warm with
(optional) Aji Mori Koo Mami Spicy Mayo for dipping. Optionally, you can
also serve them with applesauce or sour cream.
 Poke Bowl with Ponzu

Prep Time:
20 mins
Spicy Mayo

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 cup sushi rice, cooked 1. In a bowl, combine diced ahi tuna with ponzu sauce. Mix well and
and cooled let the tuna marinate in the refrigerator for 10 minutes. While
• 8 oz sushi-grade ahi tuna, marinating, prepare the Koo Mami Sauce by heating it in a small
diced saucepan over low heat until warmed thoroughly.
• ¼ cup ponzu sauce 2. Divide the cooked sushi rice between two serving bowls.
• ¼ cup Koo Mami Sauce Arrange the marinated ahi tuna, diced avocado, sliced cucumber,
• ½ avocado, diced edamame, shredded carrots, and sliced radishes in each bowl on
• ½ cup cucumber, thinly top of the rice. Drizzle the Koo Mami Sauce over the ingredients
sliced in each bowl.
• ½ cup edamame, shelled 3. Garnish the poke bowls with sliced green onions, chopped
and cooked cilantro, crunchy onion, sesame seeds, and thinly sliced red chili
• ¼ cup shredded carrots (if desired). Serve the Poke Bowls with Ponzu, Koo Mami Sauce,
• ¼ cup thinly sliced Chili, and Crunchy Onion immediately, and enjoy!
radishes
• 2 tbsp thinly sliced green
onions
• ¼ cup chopped cilantro
• ½ cup crunchy onion
• ½ tbsp sesame seeds
• 1 small red chili, thinly
sliced (optional)
Aji Mori Chilli
Mami Sauce
 Buffalo Wings

Prep Time:
10 mins
Mami Sauce

Cook Time:
25 mins

Serving
4

INGREDINTS PREPARATIONS
• 2 lb. chicken wings 1. Preheat the oven to 425F (218°C). Put the chicken wings on the
• ½ cup Chilli Mami Sauce paper-arranged baking sheet. Sprinkle the wings with salt and
• 2 tablespoons butter crushed pepper. Bake for 23-25 minutes or until the wings are
• Salt and crushed pepper, golden brown and fully cooked.
to taste 2. In a non-stick saucepan, melt two tbsp butter and Chilli Mami
Sauce over medium heat. Toss the cooked wings in the sauce
until fully coated. Serve the buffalo wings hot with a side of
celery and ranch dressing.
 Spicy Garlic Shrimp

Prep Time:
10 mins
Mami Sauce

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 lb. large shrimp, peeled 1. Heat two tbsp oil in a non-stick skillet over medium-high heat.
and deveined Add minced garlic to the non-stick skillet and cook for 1-2
• 2 tablespoons vegetable minutes or until fragrant. Add shrimp to the non-stick skillet and
oil cook for 2-3 minutes per side or until fully cooked.
• 3 cloves garlic, minced 2. Pour the Chilli Mami Sauce into the skillet and stir to coat
• ¼ cup Chilli Mami Sauce the shrimp evenly. Cook for a minute or until the sauce has
• Salt and crushed pepper, thickened. Sprinkle with salt and crushed pepper to taste. Serve
to taste the spicy garlic shrimp hot over rice or with a side salad.
 Smoked Ham Balls

Prep Time:
10 mins
Mami Sauce

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 lb. ground smoked ham 1. Preheat the oven to 375F (190°C). In a bowl, combine the ground
• 1 cup breadcrumbs smoked ham and breadcrumbs with Chilli Mami Sauce, egg, salt,
• ¼ cup Chilli Mami Sauce and crushed pepper. Mix well to combine. Place the mixture into
• 1 egg 1-inch balls on the paper-arranged baking sheet.
• Salt and crushed pepper, 2. Bake for 18-20 minutes or until the golden brown ham balls are
to taste fully cooked. Serve the smoked ham balls hot as an appetizer or
with a side salad.
 Chilli Mami Nachos

Prep Time:
10 mins
Mami Sauce

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• Tortilla chips 1. Preheat the oven to 350F (177°C). Layer tortilla chips on the oven
• Shredded cheese sheet. Sprinkle shredded cheese over the tortilla chips. Add black
• 1 cup black beans beans, cilantro, and red onion to the cheese.
(canned), drained and 2. Drizzle Aji Mori Chilli Mami Sauce over the nachos. Bake for
rinsed 7-10 minutes or until the cheese melts completely and becomes
• ¼ cup chopped fresh bubbly. Sprinkle with salt and crushed pepper to taste. Serve the
cilantro Chilli Mami Nachos hot with sour cream or guacamole.
• ¼ cup chopped red onion
• ¼ cup Chilli Mami Sauce
• Salt and crushed pepper,
to taste
 Plain Rice with Koo Mami and
Eel Mami Drizzle

Prep Time:
05 mins
Mami Sauce

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 2 cups jasmine or sushi 1. Rinse the jasmine/sushi rice under water until it runs clear. In
rice a non-stick saucepan, combine the rinsed rice, water, and salt.
• 4 cups water Take the mixture to a boil over high heat. Once boiling, decrease
• ½ tsp salt the stove heat to low, cover the saucepan, and simmer for 17-20
• ¼ cup Koo Mami Sauce minutes.
• ¼ cup Eel Mami Sauce 2. Remove the saucepan and put it aside, covered, for 7-10 minutes.
• 1 tbsp finely grated ginger Then, fluff the rice with a fork. While the rice is resting, combine
• 2 green onions, thinly the Koo Mami Sauce and Eel Mami Sauce in a small bowl. Add
sliced (for garnish) the grated ginger and mix well.
3. Divide the cooked rice between four serving bowls. Drizzle the
Koo Mami and Eel Mami mixture over the plain rice in each bowl.
Use as much or as little sauce as desired, depending on your taste
preferences.
4. Garnish each bowl with green onions. Serve the Plain Rice with
Koo Mami and Eel Mami Drizzle immediately and enjoy this
simple yet flavorful dish!
 Chilli Mami Pulled Pork

Prep Time:
10 mins
Mami Sauce

Cook Time:
6 hours

Serving
6-8

INGREDINTS PREPARATIONS
• 4 lb. pork shoulder 1. Preheat the oven to 300F (149°C). Sprinkle the pork shoulder
• ¼ cup Chilli Mami Sauce with salt and crushed pepper. Put the pork shoulder on the
• Salt and crushed pepper, roasting sheet. Pour the Chilli Mami Sauce over the pork
to taste shoulder. Cover the roasting sheet with foil.
Its Good all Koo Mami, Chilli 2. Bake for 6 hours or until the pork shoulder is fully cooked and
Mami and Eel Mami tender. Remove the pork shoulder from the roasting pan and
shred it with a fork. Serve the pulled pork hot on buns with
additional Chilli Mami Sauce.
 Spicy Stuffed Peppers

Prep Time:
20 mins
Mami Sauce

Cook Time:
45 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 large bell peppers 1. Preheat the oven to 375F (190°C). Cut the bell pepper’s top to
• 1 pound ground beef remove the seeds and membranes. Combine the ground beef
• ½ cup cooked rice with cooked rice, Chilli Mami Sauce, salt, and crushed pepper in a
• ¼ cup Chilli Mami Sauce bowl.
• Salt and crushed pepper, 2. Mix well to combine. Stuff the bell peppers with the beef and
to taste rice mixture. Put the stuffed peppers in the baking dish. Bake for
43-45 minutes or until the peppers are tender and fully cooked.
Serve the spicy stuffed peppers hot with a side salad.
 Chilli Mami Meatloaf

Prep Time:
15 mins
Mami Sauce

Cook Time:
1 hour

Serving
6

INGREDINTS PREPARATIONS
• 2 pounds of ground beef 1. Preheat the oven to 350F (177°C). Combine the ground beef with
• ½ cup breadcrumbs breadcrumbs, eggs, Chilli Mami Sauce, salt, and crushed pepper
• 2 eggs in a bowl. Mix well to combine. Form the mixture into a loaf and
• ¼ cup Chilli Mami Sauce place it in a baking dish.
• Salt and crushed pepper, 2. Bake for an hour or until the meatloaf is fully cooked and golden
to taste brown. Remove the meatloaf and put it aside to cool for a few
minutes before slicing. Serve the Chilli Mami Meatloaf hot with
your favorite side dishes.
 Spicy Tofu Scramble

Prep Time:
10 mins
Mami Sauce

Cook Time:
10 mins

Serving
6

INGREDINTS PREPARATIONS
• 1 block of firm tofu 1. Drain the tofu and crumble it into a bowl. Heat two tbsp oil in a
• 2 tablespoons vegetable non-stick skillet over medium-high heat. Add chopped vegetables
oil and cook for 2-3 minutes or until tender. Add crumbled tofu to
• ¼ cup Chilli Mami Sauce the skillet and cook for 2-3 minutes or until heated thoroughly.
• ½ cup chopped vegetables 2. Pour the Chilli Mami Sauce over the tofu and vegetables and
(such as bell pepper, stir to coat evenly. Cook for 2-3 minutes or until the sauce has
onion, and mushrooms) thickened. Sprinkle with salt and crushed pepper to taste. Serve
• Salt and crushed pepper, the spicy tofu scramble hot with toast or a side of rice.
to taste
 Spicy Avocado Toast

Prep Time:
05 mins
Mami Sauce

Cook Time:
00 mins

Serving
2

INGREDINTS PREPARATIONS
• 2 slices of bread 1. Toast the bread slices. Spread the mashed avocado evenly
• 1 ripe avocado, mashed over the toast. Drizzle the Chilli Mami Sauce over the avocado.
• 2 tablespoons Chilli Mami Sprinkle with salt and crushed pepper to taste.
Sauce 2. Serve the spicy avocado toast hot for breakfast or as a snack.
• Salt and crushed pepper,
to taste
Its Good Better with Also Koo
Mami
 Pork BBQ Ribs with
Chili Mami Sauce

Prep Time:
15 mins
EelMami Sauce

Cook Time:
60 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 lb. pork baby back ribs 1. Preheat oven to 300F (150°C). Sprinkle the ribs with salt and
• Salt and pepper, to taste crushed pepper on both sides. Wrap the ribs tightly in a foil sheet
• 1 cup Chili Mami Sauce and put them on the oven sheet. Bake for 2 hours. While baking,
• ¼ cup brown sugar mix the Chili Mami Sauce with barbecue sauce, Sriracha, brown
• ¼ cup apple cider vinegar sugar, vinegar, and minced garlic in a saucepan.
• ¼ cup ketchup 2. Cook over medium heat, occasionally stirring until the sauce
• 2 cloves garlic, minced thickens, about 10-15 minutes. Set aside. After 2 hours, remove
the ribs and carefully unwrap the foil. Transfer the ribs to a dicing
board and cut them into individual pieces. Preheat the grill to
medium heat. Brush the ribs generously with the prepared chili
Mami Sauce.
3. Grill the ribs for 5-7 minutes for each side, basting with additional
sauce as needed, until the ribs are caramelized and slightly
charred. Serve the pork BBQ ribs with any leftover Chili Mami
Sauce on the side.
 Aji Mori
EelMami Sauce
 Umami Glazed Salmon

Prep Time:
10 mins
EelMami Sauce

Cook Time:
15 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 salmon fillets 1. Whisk the EelMami sauce with brown sugar and soy sauce in a
• ¼ cup EelMami sauce bowl. Put the salmon fillets in the oven dish and pour the sauce.
• 2 tablespoons brown Marinate the salmon for 10 minutes. Preheat the oven to 400F
sugar (200°C).
• 2 tablespoons soy sauce 2. Sprinkle the fish fillets with salt and crushed pepper. Bake the
• Salt and pepper, to taste salmon for 13-15 minutes or until cooked thoroughly. Serve the
EelMami glazed salmon hot with your choice of side dishes.
 Japanese Style Omelet

Prep Time:
05 mins
EelMami Sauce

Cook Time:
10 mins

Serving
2

INGREDINTS PREPARATIONS
• 4 eggs 1. In a bowl, whisk the eggs with EelMami sauce. Sprinkle the egg
• 2 tablespoons EelMami mixture with salt and crushed pepper. Heat the one tbsp oil in a
sauce non-stick skillet over medium heat. Pour the egg mixture into the
• Salt and crushed pepper, non-stick skillet and cook until set.
to taste 2. Fold the omelet and cook for 1-2 minutes. Garnish with chopped
• 1 tablespoon vegetable oil scallions. Serve the Japanese-style omelet hot with toast or a side
• Chopped scallions for salad.
garnish
 Teriyaki Chicken

Prep Time:
10 mins
EelMami Sauce

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 chicken breasts, cut into 1. Whisk the EelMami sauce with soy sauce and brown sugar in a
pieces bowl. Put the chicken pieces in the deep-bottom dish and pour
• ¼ cup EelMami sauce the sauce over them. Marinate the chicken for 15 minutes. Heat
• ¼ cup soy sauce one tbsp oil in a non-stick skillet over medium-high heat.
• 2 tablespoons brown 2. Remove the chicken and discard the leftover marinade. Season
sugar the chicken pieces with salt and crushed pepper. Add chicken and
• 1 tablespoon vegetable oil cook for 10-12 minutes or until fully cooked. Serve the teriyaki
• Salt and crushed pepper, chicken hot with your choice of side dishes.
to taste
 Grilled Umami Asparagus

Prep Time:
05 mins
EelMami Sauce

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 lb. asparagus spears 1. Preheat the grill to medium-high heat. Trim the ends of the
• ¼ cup EelMami sauce asparagus spears. Drizzle the asparagus with the EelMami sauce
• Salt and crushed pepper, and sprinkle with salt and crushed pepper. Grill the asparagus for
to taste 8-10 minutes or until tender and lightly charred.
2. Serve the grilled umami asparagus hot as a side dish or salad
topping.
 Beef Stir-fry

Prep Time:
10 mins
EelMami Sauce

Cook Time:
15 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 lb. beef, thinly sliced 1. Heat one tbsp oil in a non-stick skillet over high heat. Add sliced
• ¼ cup EelMami sauce beef and cook for 2-3 minutes or until browned. Remove the
• 1 tablespoon vegetable oil beef and put it aside. Add sliced onion and red bell pepper to the
• 1 onion, sliced skillet and cook for 2-3 minutes.
• 1 red bell pepper, sliced 2. Add garlic and cook for a minute. Return the beef and pour
• 2 garlic cloves, minced EelMami over the beef and vegetables. Cook for 2-3 minutes or
• Salt and pepper, to taste until the sauce has thickened and the beef is cooked thoroughly.
3. Season with salt and pepper to taste. Serve the umami beef stir-
fry hot with rice or noodles.
 Eggplant and Zucchini

Prep Time:
10 mins
EelMami Sauce

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 eggplant, sliced 1. Preheat the oven to 400F (200°C). Toss the eggplant and zucchini
• 2 zucchinis, sliced slices with the EelMami sauce and vegetable oil. Sprinkle with
• ¼ cup EelMami sauce salt and crushed pepper. Spread the veggies in one layer on an
• 2 tablespoons vegetable oven sheet.
oil 2. Roast the vegetables for 17-20 minutes. Serve the umami
• Salt and crushed pepper, eggplant and zucchini hot as a side dish or add to a grain bowl.
to taste
 Glazed Brussels Sprouts

Prep Time:
10 mins
EelMami Sauce

Cook Time:
25 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 lb. Brussels sprouts, 1. Preheat the oven to 400F (200°C). Toss the Brussels sprouts
trimmed and halved with the EelMami sauce and vegetable oil. Sprinkle with salt and
• ¼ cup of your umami crushed pepper. Spread the Brussels sprouts in one layer on the
sauce oven sheet.
• 2 tablespoons vegetable 2. Roast the Brussels sprouts for 23-25 minutes or until tender and
oil caramelized. Serve the umami glazed Brussels sprouts hot as a
• Salt and crushed pepper, side dish or appetizer.
to taste
 Pork Chops

Prep Time:
10 mins
EelMami Sauce

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 pork chops 1. Preheat the oven to 400F (200°C). Sprinkle the pork chops with
• ¼ cup EelMami sauce salt and crushed pepper. Put the pork chops on the oven sheet
• Salt and crushed pepper, and pour the EelMami sauce. Bake the pork chops for 17-20
to taste minutes or until cooked thoroughly.
2. Serve the umami pork chops hot with your choice of side dishes.
 Japanese Style Meatballs

Prep Time:
10 mins
EelMami Sauce

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 lb. ground meat (beef, 1. Preheat the oven to 400F (200°C). In a bowl, combine the ground
pork, or chicken) meat with breadcrumbs and egg. Mix well to combine. Form the
• ¼ cup EelMami sauce mixture evenly into meatballs, about 1-2 inches in diameter. Heat
• ½ cup breadcrumbs one tbsp oil in a non-stick skillet over medium-high heat.
• 1 egg 2. Add meatballs to the skillet and brown on all sides. Remove the
• 1 tablespoon vegetable oil meatballs from the skillet and place them in a baking dish. Pour
the EelMami sauce over the meatballs. Bake for 13-15 minutes or
until cooked through.
3. Serve the Japanese-style meatballs hot as an appetizer or main
course.
 Cauliflower Rice

Prep Time:
10 mins
EelMami Sauce

Cook Time:
15 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 head cauliflower, riced 1. Heat two tbsp oil in a non-stick skillet over medium-high heat.
• ¼ cup EelMami sauce Add riced cauliflower and chopped vegetables to the skillet and
• 2 tablespoons vegetable cook for 5-7 minutes. Add EelMami sauce to the skillet and stir to
oil combine.
• ½ cup chopped vegetables 2. Cook for 2-3 minutes or until the sauce has thickened and the
(carrots, peas, corn, etc.) cauliflower is coated. Sprinkle with salt and crushed pepper to
• Salt and crushed pepper, taste. Serve the cauliflower rice hot as a side dish or main course.
to taste
 Crispy Rice with Chili Mami Sauce

Prep Time:
10 mins
EelMami Sauce

Cook Time:
30 mins

Serving
4

INGREDINTS PREPARATIONS
• 2 cups uncooked jasmine 1. Rinse jasmine rice under water until it runs clear. In a saucepan,
rice combine rice, water, and salt. Take a boil, decrease the stove heat to
• 4 cups water low, cover, and cook for 17-20 minutes. Remove from heat and put it
• ½ teaspoon salt aside for 10 minutes.
• ¼ cup vegetable oil 2. Fluff the rice with a fork and put it aside to cool to room temperature
or refrigerate for one hour. In a non-stick skillet, heat ¼ cup oil over
• ½ cup Chili Mami Sauce
medium-high heat. Spread the cooked rice evenly in the skillet and
• ½ cup diced red bell press it down gently with a spatula to create a thin layer.
pepper 3. Cook the rice for 13-15 minutes or until it becomes golden brown
• ½ cup diced green bell and crispy. You may need to adjust the heat to prevent burning.
pepper While cooking, prepare the Chili Mami Sauce by heating it in a small
• ½ cup diced onion saucepan over low heat.
• ½ cup frozen peas, 4. In the other skillet, heat one tbsp of oil over medium heat. Add red
thawed and green bell peppers, diced onion, and thawed peas. Cook for 5-7
• 2 cloves garlic, minced minutes or until the veggies are tender-crisp. Add garlic and cook for
• 2 green onions, thinly two minutes or until fragrant.
sliced 5. Pour the heated Chili Mami Sauce over the crispy rice in the skillet.
• Fresh cilantro leaves, for Spread the cooked vegetables evenly over the rice. Sprinkle with sliced
green onions and garnish with fresh cilantro leaves. Serve the Crispy
garnish
Rice with Chili Mami Sauce immediately and enjoy!
 Eel Mami Sauce Pork
BBQ Ribs

Prep Time:
15 mins
EelMami Sauce

Cook Time:
60 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 lb. pork baby back ribs 1. Preheat oven to 300F (150°C). Sprinkle the ribs with salt and
• Salt and crushed pepper, crushed pepper on both sides. Wrap the ribs tightly in a foil sheet
to taste and put on the Oven sheet. Bake for 2 hours. While baking, mix
• 1 cup Eel Mami Sauce the Eel Mami Sauce with honey, soy sauce, mirin, and minced
• ¼ cup honey garlic in a saucepan.
• ¼ cup soy sauce 2. Cook over medium heat, stirring occasionally until the sauce
• 2 tbsp mirin thickens, about 13-15 minutes. Set aside. After 2 hours, remove
• 2 cloves garlic, minced the ribs and carefully unwrap the foil. Transfer the ribs to a dicing
board and cut them into individual pieces. Preheat the grill to
medium heat. Brush the ribs generously with the prepared Eel
Mami Sauce.
3. Grill the ribs for 5-7 minutes for each side, basting with additional
sauce as needed, until the ribs are caramelized and slightly
charred. Serve the pork BBQ ribs with any leftover Eel Mami
Sauce on the side.
 Aji Mori
Vegan KooMami Sauce
 Vegan Sushi

Prep Time:
30 mins
Vegan Sauce

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS

• 2 cups sushi rice 1. Rinse sushi rice under running water until it is clear. Combine rice
• 3 cups water and water in a saucepan and take a boil. Then decrease the stove
• ¼ cup rice vinegar heat to low, cover, and cook for 17-20 minutes. Remove from
• 2 tbsp sugar heat and put it aside to stand for 10 minutes.
• 1 tsp salt 2. In a bowl, mix rice vinegar with sugar and salt. Stir until dissolved.
• 4 nori sheets Fold the vinegar mixture into the cooked rice. Place a nori sheet
• 1 cucumber, thinly sliced on a bamboo sushi mat. Wet your hands and spread a thin layer
• 1 avocado, thinly sliced of sushi rice on the nori, leaving a 1-inch border at the top edge.
• 1 carrot, thinly sliced 3. Arrange cucumber, avocado, carrot, and red bell pepper in a line
• 1 red bell pepper, thinly along the bottom edge of the rice.
sliced 4. Roll the sushi tightly using the bamboo mat, applying gentle
• ½ cup Vegan Koo Mami pressure. Wet the top edge of the nori sheet to seal the roll.
Sauce 5. Cut the roll into 8 pieces using a sharp, wet knife. Repeat steps
3-6 for the remaining rolls.
6. Serve the sushi with Vegan Koo Mami Sauce for dipping.
 Vegetable Roll

Prep Time:
20 mins
Vegan Sauce

Cook Time:
00 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 rice paper wrappers 1. Fill a large bowl with warm water. Soak a rice paper wrapper in
• 2 cups mixed greens the water for 10-15 seconds until softened. Lay the wrapper on
• 1 carrot, julienned a clean, flat surface. Arrange a small portion of mixed greens,
• 1 cucumber, julienned carrot, cucumber, red bell pepper, and avocado in the center of
• 1 red bell pepper, thinly the wrapper.
sliced 2. Fold the bottom edge of the wrapper over the filling, followed by
• 1 avocado, thinly sliced the sides, and roll tightly to enclose the filling. Repeat with the
• ½ cup Vegan Koo Mami leftover rolls and ingredients. Cut each roll in half, then serve with
Sauce Vegan Koo Mami Sauce for dipping.
 Veggies Tempura

Prep Time:
20 mins
Vegan Sauce

Cook Time:
20 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 cup all-purpose flour 1. Whisk the flour with sparkling water, salt, and baking powder in
• 1 cup ice-cold sparkling a bowl to create a smooth batter. Heat 2-3 inches of vegetable oil
water in a deep-frying pan to 375F (190°C). Dip the vegetables into the
• ½ tsp salt batter, ensuring they are fully coated.
• ¼ tsp baking powder 2. Fry the battered vegetables in batches for 3-4 minutes or until
• 1 cup assorted vegetables golden brown. Remove the fried vegetables from the oil and
(broccoli, bell peppers, put them on the paper towel-lined plate to drain the excess oil.
zucchini, sweet potatoes, Repeat with the leftover vegetables. Serve the veggies tempura
etc.), sliced with Vegan Koo Mami Sauce for dipping.
• Vegetable oil for frying
• ½ cup Vegan Koo Mami
Sauce
 Zesty Coleslaw

Prep Time:
10 mins
Vegan Sauce

Cook Time:
00 mins

Serving
6

INGREDINTS PREPARATIONS
• 4 cups shredded cabbage 1. Combine the shredded cabbage, carrots, and green onions in
• 1 cup shredded carrots a bowl. Add Vegan KooMami Sauce and mix well to coat the
• ¼ cup green onions, thinly vegetables evenly. Refrigerate for thirty minutes before serving to
sliced allow the flavors to meld.
• ¾ cup Vegan KooMami
Sauce
 Vegan Koo Mami Noodle
Stir-Fry
Prep Time:
15 mins
Vegan Sauce

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 8 oz rice noodles or Udon 1. Prepare noodles as directed by package instructions. Drain and
noodles set aside. In a non-stick skillet, heat vegetable oil over medium-
• 2 tbsp vegetable oil high heat. Add onion, red bell pepper, broccoli, mushrooms, and
• 1 onion, thinly sliced carrots. Stir-fry for 5-7 minutes or until vegetables are tender-
• 1 red bell pepper, thinly crisp.
sliced 2. Add garlic and cook for two minutes or until fragrant. Add cooked
• 1 cup broccoli florets noodles and Vegan Koo Mami Sauce to the skillet. Toss well to
• 1 cup sliced mushrooms coat the noodles and vegetables with the sauce. Cook for 2-3
• 1 cup shredded carrots minutes. Serve the noodle stir-fry garnished with green onions
• 3 cloves garlic, minced and sesame seeds. Enjoy!
• ½ cup Vegan Koo Mami
Sauce
• ¼ cup chopped green
onions, for garnish
• 1 tbsp sesame seeds, for
garnish
 Spicy Edamame

Prep Time:
05 mins
Vegan Sauce

Cook Time:
05 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 cups frozen edamame, 1. Steam or boil the frozen edamame for 5 minutes or until heated
in-shell thoroughly. Drain and transfer the edamame to a mixing bowl.
• ¼ cup Vegan KooMami Toss the edamame with Vegan KooMami Sauce and sea salt until
Sauce evenly coated.
• 1 tsp sea salt 2. Serve warm or at room temperature.
 Koomami Veggie Burger

Prep Time:
05 mins
Vegan Sauce

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 veggie burger patties 1. Cook veggie burger patties as directed by packet instructions.
• 4 burger buns, toasted Spread one tbsp Vegan KooMami Sauce on the bottom half of
• ¼ cup Vegan KooMami each toasted burger bun. Place a cooked veggie patty on the
Sauce sauce, then add lettuce leaves and tomato slices.
• Lettuce leaves 2. Top with the other half of the bun and serve immediately.
• Tomato slices
 Spicy Mayo Lettuce Wraps

Prep Time:
15 mins
Vegan Sauce

Cook Time:
10 mins

Serving
4

INGREDINTS PREPARATIONS
• 1 lb. extra firm tofu, diced 1. In a bowl, toss the diced tofu with Vegan Koo Mami Sauce. Lay
• ¼ cup Vegan KooMami out lettuce leaves on the serving platter. Top each leaf with a
Sauce spoonful of the protein mixture and a small handful of julienned
• 1 head of lettuce, leaves vegetables.
separated and washed 2. Fold the lettuce leaves to create wraps and serve immediately.
• 1 cup mixed vegetables
(such as bell peppers,
carrots, or cucumber),
julienned
 Spicy Mayo Loaded Sweet Potato Fries

Prep Time:
10 mins
Vegan Sauce

Cook Time:
30 mins

Serving
4

INGREDINTS PREPARATIONS
• 4 large sweet potatoes, 1. Preheat oven to 425F (220°C). Toss the fries with oil, salt, and
cut into fries crushed pepper, then spread them on a baking sheet. Bake for
• 2 tbsp olive oil 27-30 minutes or until crispy and cooked through. Remove the
• Salt and crushed pepper, fries from the oven and top with shredded cheese.
to taste 2. Return to the oven for 2-3 minutes or until the cheese is melted.
• 1 cup shredded cheese Transfer the loaded fries to a serving platter, drizzle with
(vegan or regular) Vegan KooMami Sauce, and sprinkle with green onions. Serve
• ¼ cup green onions, thinly immediately.
sliced
• ¼ cup Vegan KooMami
Sauce
 Koomami Spicy Caesar Salad

Prep Time:
10 mins
Vegan Sauce

Cook Time:
00 mins

Serving
4

INGREDINTS PREPARATIONS
• 8 cups chopped romaine 1. Toss the chopped romaine lettuce with Vegan KooMami Sauce,
lettuce croutons, and grated cheese in a salad bowl. Toss the salad until
• ¼ cup Vegan KooMami all ingredients are evenly mixed, and the lettuce is well-coated
Sauce with the sauce.
• 1 cup croutons 2. Divide the salad among four plates and serve immediately.
• ½ cup grated vegan/dairy
free parmesan cheese
We hope you've enjoyed this culinary journey with Aji Mori Sauces. Our four de-
licious sauces, Koomami, Vegan Koomami, Eelmami, and Chillimami, are the per-
fect addition to any meal, and we've loved showcasing their versatility and unique
flavor profiles in these 40 recipes.

From spicy tacos to savory stir-fries, our sauces have proven to be a hit in the
kitchen. We believe that cooking with high-quality ingredients is key to creating
delicious meals, which is why we're proud to say that our sauces are made with
80% organic ingredients.

If you've fallen in love with our sauces and want to explore more, please visit our
website for additional recipes, cooking tips, and the opportunity to purchase our
sauces. Simply scan the QR code below with your smartphone or tablet, and it will
take you directly to our website.

Thank you for joining us on this flavorful journey. We hope that Aji Mori Sauces
will continue to be a staple in your kitchen for years to come.

www.ajimorisauce.com