Sakana no oisutaasoosu-ni, howajao-iri / simmered fish in oyster sauce-flavored broth with Sichuan peppers

A light nitsuke simmered dish with a Chinese twist. Sichuan peppercorns impart a gentle, tingling sensation. As fish by itself is a bit lonesome, a couple of vegetables and mushrooms are added to complement each other. 

1/2 of recipe:
114 calories; 17.1 g protein; 0.7 g fat; 10.5 g carbohydrate; 7.3 g net carbs; 196 mg sodium (with 50% reduced-sodium soy sauce; 235 mg with regular soy sauce); 46 mg cholesterol; 3.2 g fiber

Harusame to chingensai no itameni / saute-simmered mung bean vermicelli and baby bok choy

This is a reduced-sodium version of harusame to komatsuna no itameni (saute-simmered mung bean vermicelli and komatsuna) with a different vegetable. While I cut back on both oyster sauce and tobanjan chili bean paste, I added taka no tsume red chili pepper, Shaoxing wine and a small amount of shiokoji salted rice malt to achieve the right spiciness, saltiness and umami. It’s as tasty as the original recipe!

1/3 of recipe:
95 calories; 1.7 g protein; 1.7 g fat; 17.9 g carbohydrate; 15.4 g net carbs; 329 mg sodium; 0 mg cholesterol; 2.5 g fiber

Atsuage to chingensai no kurozuan itame / deep-fried tofu and baby bok choy saute with thickened brown rice vinegar sauce

Kurozuan sauce, a variation of thickened sauce based on amazu sweetened rice vinegar, is made with kurozu brown rice vinegar. It has a rich aroma while offering a refreshing note, making this simple saute satisfying yet light.

Chingensai no karashi oisutaasoosu-ae / baby bok choy in Japanese mustard oyster sauce dressing

The deep, sweet note of oyster sauce is countered by pungent karashi mustard to highlight juicy chingensai.

20 calories (1/2 of recipe); 1.5 g protein; 0.2 g fat; 3.5 g carbohydrate; 2.3 g net carbs; 461 mg sodium (with 50% reduced-sodium soy sauce; 613 mg with regular soy sauce); 0 mg cholesterol; 1.2 g fiber

Chukadon / Chinese-style saute with sauce over steamed rice

Another standard Japanese Chinese dish. Assorted ingredients are sauteed and flavored in Chinese style -- often meaning a combination of ginger, garlic, chicken stock, and oyster sauce. Here is one example with prawns and scallops.

When served with 150 g steamed rice:
428 calories per serving (1/2 of recipe); 17.1 g protein; 3.0 g fat; 79.0 g carbohydrate; 75.9 g net carbs; 1077 mg sodium (with 50% reduced-sodium soy sauce; 1419 mg with regular soy sauce); 53 mg cholesterol; 3.1 g fiber

Tofu no chige / jjigae stew with tofu (quick version with kimchi)

Individually prepared jjigae in clay pots keeps you warm for a long, long time.

Chingensai no gomaae / baby bok choi in sesame dressing

A rich small side dish. A small amount of spicy tobanjan is added below for a flavor twist.