Toriwasa (Chicken and Parsely with Horesradish Sauce)
17
17
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 37g (1.3 oz)Amount per Serving
Calories 4312% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 12mg
4%
Sodium 560mg
23%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
1%
Sugars g
Protein
10g
Vitamin A 8%
•
Vitamin C 10%
Calcium 1%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
