Title: Toriwasa (Chicken & Parsely with Horesradish Sauce)
Categories: Japanese Poultry
Yield: 6 Servings
| 1 | | Whole Chicken Breast |
| 1/8 | ts | Salt |
| 1/2 | ts | Salt |
| 2 1/2 | ts | Wasabi |
| 1 | | Sheet Nori |
| 5 | tb | Sake |
| 1 | pn | MSG |
| 4 | oz | Bunch Italian Parsely |
| 2 | tb | Soy Sauce |
Skin and bone chicken breasts. Cut chicken breasts horizontally into paper
thin slices, then into shreds 1/4" wide. Put chicken, sake, 1/8 t salt,
and a sprinkling of MSG into a small saucepan. Bring to a boil. Remove
from heat and let cool to room temperature.
Put 5/8 pt water, 1/2 t salt, into as small pan. Bring to a boil.
Cook parsely for 1 minute. Drain and rinse under cold water. TO ASSEMEBLE:
Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing bowl. Stir
in chicken, liquid and parsely; mix thoroughly. Divide into 6 small bowls,
and cover with shredded nori.