Side Pannel
Toriwasa (Chicken and Parsely with Horesradish Sauce)
Toriwasa (Chicken and Parsely with Horesradish Sauce)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Japanese
Ingredients List
- 1 Whole Chicken Breast
- 1/8 ts Salt
- 1/2 ts Salt
- 2 1/2 ts Wasabi
- 1 Sheet Nori
- 5 tb Sake
- 1 pn MSG
- 4 oz Bunch Italian Parsely
- 2 tb 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.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
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.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
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