Toriwasa (chicken & Parsely With Horesradish Sauce) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 each: Whole Chicken Breast,
1/8 t: Salt,
1/2 t: Salt,
2 1/2 t: Wasabi,
1 each: Sheet Nori,
5 T: Sake,
1 pinch: MSG,
4 ounce: Bunch Italian Parsely,
2 T: Soy Sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp