Title: Toriwasa (chicken & parsely with horesradish
 Categories: Japanese, Poultry
      Yield: 6 Servings
 
      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
 
  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.