Title: Toriwasa (Chicken and Parsely with Horesradish Sauce)
Categories: Japanese, Poultry
Yield: 6 Servings

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

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip