Toriwasa (Chicken & Parsely with Horesradish Sauce)

Directions

Skin and bone chicken breasts.

Cut chicken breasts horizontally into paper thin slices, then into shreds ¼ inch wide.

Put chicken, sake, ⅛ teaspoon 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 pints water, ½ teaspoon 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 tablespoons 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.