Toriwasa (Chicken & Parsely with Horesradish Sauce)
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
whole |
|
| ⅛ | teaspoon |
salt
|
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | teaspoons |
wasabi powder
|
* |
| 1 | each |
seaweed
(nori) sheet |
* |
| 5 | tablespoons |
sake
|
|
| 1 | pinch |
monosodium glutamate
|
*
|
| 4 | ounces |
italian parsley
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
whole |
|
| 0.6 | ml |
salt
|
|
| 2.5 | ml |
salt
|
|
| 13 | ml |
wasabi powder
|
* |
| 1 | each |
seaweed
(nori) sheet |
* |
| 75 | ml |
sake
|
|
| 1 | pinch |
monosodium glutamate
|
*
|
| 115.6 | ml/g |
italian parsley
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
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.
