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Japan-Toriwasa

1 whole chicken breast
1/8 tsp. salt
1/2 tsp. salt
2 1/2 tsps. wasabi
1 sheet nori
5 tbsps. sake
4 oz. bunch Italian parsley
2 tbsps. soy sauce

Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4″ wide. Put chicken, sake and 1/8 tsp. salt into a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature.

Put 5/8 pint water, 1/2 tsp. salt into a small pan. Bring to a boil. Toss in parsley. Cook parsley for 1 minute. Drain and rinse under cold water.

Put the Wasabi paste with 2 tbsps. of soy sauce into a mixing bowl. Stir in chicken, liquid and parsely, mix thoroughly. Divide into 6 small bowls, and cover with shredded nori.

- Ben T.