Recipe: TORIWASA CHICKEN PARSELY WITH HORESRADISH SAUCE

Title: TORIWASA (CHICKEN & PARSELY WITH HORESRADISH SAUCE)
Categories: Japanese, Poultry
Yield: 6 servings

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
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.



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