Toriwasa (Chicken & Parsely With Horesradish Sauce)

TORIWASA (CHICKEN & PARSELY WITH HORESRADISH SAUCE)

6 Preparation Time :

Categories : Japanese Poultry

Amount Measure Ingredient -- Preparation Method -- -- --

1 ea Whole Chicken Breast

1/8 t Salt

1/2 t Salt

2 1/2 t Wasabi

1 ea Sheet Nori

5 T Sake

1 pn MSG

4 oz Bunch Italian Parsely

2 T Soy Sauce

Skin and bone chicken breasts. Cut chicken breasts horizontally into 1/4 wide. Put chicken, sake,

salt, and a sprinkling of MSG into a small saucepan. Bring to a boil.

Remove from heat and let cool to room temperature.

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. - - - - - - - - - - - - - - - - - -