Heat oils in a medium heavy skillet. Sauté the onions for 1 to 2 minutes. Add the Brussel sprouts and sauté another 2 minutes. Add the water and shoyu. Cover and bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 to 7 minutes.
Turn the heat to high and cook off the remaining liquid, mixing the Brussel sprouts to coat with the cooking liquid. Place on a serving platter.
Place the grape juice in a small saucepan, add the dissolved kuzu and stir constantly until thickened, about 2 minutes. Drizzle the glaze over the Brussel sprouts when served.
Per serving - 100 calories, 3 g fat (29% calories from fat), 3 g protein, 17 g carbohydrate, 3 g fiber, 0 mg cholesterol, 92 mg sodium