Toriwasa (chicken & parsely with horesradish sauce)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole Chicken Breast | |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Salt |
| 2½ | teaspoon | Wasabi |
| 1 | Sheet Nori | |
| 5 | tablespoons | Sake |
| 1 | pinch | MSG |
| 4 | ounces | Bunch Italian Parsely |
| 2 | tablespoons | Soy Sauce |
Directions
Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds ¼" wide. Put chicken, sake, ⅛ 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 ⅝ pt water, ½ 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.