Toriwasa (chicken and 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.

From "Recipes-The Cooking of Japan" from Time-Life International, c1965.

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