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Toriwasa (chicken & parsely with horesradish

Yield: 6 Servings

Ingredients:

• 1 ea Whole Chicken Breast
• 1/8 ts Salt
• 1/2 ts Salt
• 2 1/2 ts Wasabi
• 1 ea Sheet Nori
• 5 tb Sake
• 1 pn MSG
• 4 oz Bunch Italian Parsely
• 2 tb Soy Sauce

Instructions:

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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