Toriwasa (chicken & Parsely With Horesradish Sauce) Recipe

Ingredients

Directions

1. Skin and bone chicken breasts.
2. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4" wide.
3. Put chicken, sake, 1/8 t salt, and a sprinkling of MSG into a small saucepan.
4. Bring to a boil.
5. Remove from heat and let cool to room temperature.
6. Put 5/8 pt water, 1/2 t salt, into as small pan.
7. Bring to a boil.
8. Cook parsely for 1 minute.
9. Drain and rinse under cold water.
10. TO ASSEMEBLE: Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing bowl.
11. Stir in chicken, liquid and parsely; mix thoroughly.
12. Divide into 6 small bowls, and cover with shredded nori.