Mushiyasai no karashi-gomazu-dare / steamed vegetables with mustard sesame vinegar sauce

This spicy and nutty sauce is great with any vegetable. Tom likes to use it in a number of ways, including as a condiment for sausages and as a replacement for Western mustard on sandwiches.

1/4 of recipe  (sauce only): 
18 calories; 0.7 g protein; 1.4 g fat; 0.9 g carbohydrate; 0.7 g net carbs; 41 mg sodium (with 50% reduced-sodium soy sauce; 80 mg with regular soy sauce); 0 mg cholesterol; 0.2 g fiber

Sakana no sotee, tomato to papurika no soosu-zoe / fish saute with tomato and red pepper sauce

Tomato, onion and red pepper combine to make a fruity sauce with slightly sweet and faintly sour notes. This sauce goes wonderfully well with white fish or chicken. Here is an example with sauteed lingcod. Freshly baked bread is a great companion for this dish.

Bagna cauda sauce

Aromatic dipping sauce for seasonal vegetables and bread. Our version is made with cream for a mild flavor.

Kareeraisu soosu / curry rice sauce

My curry rice sauce is a mix of Japanese, western and Indian.

Basil pesto sauce

Plenty of olive oil and pine nuts but no cheese. Rich yet light enough.

Mayonnaise

Who said it comes from a store shelf?

1 tbsp:
91 calories; 0.2 g protein; 9.6 g fat; 0.2 g carbohydrate; 0.2 g net carbs; 30 mg sodium (26 mg with karashi Japanese mustard powder); 14.6 mg cholesterol; 0 g fiber

Chijimi dipping sauce / dipping sauce for jijigmae Korean savory pancakes

A dipping sauce with fresh lemon juice goes well with any jijimgae.

40 calories per serving (whole recipe); 1.7 g protein; 0.8 g fat; 6.1 g carbohydrate; 5.7 g net carbs; 461 mg sodium (with 50% reduced-sodium soy sauce; 917 mg with regular soy sauce); 0 mg cholesterol; 0.4 g fiber