Toriwasa (Chicken and Parsely with Horesradish Sauce)
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)