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.
Japan-Daikon Sauce
1/2 cup Japanese soy sauce
1/4 cup vinegar
1/4 cup grated daikon
1 dash togarashi (see note)
water as needed
Combine soy sauce, vinegar, daikon and togarashi. Add enough water to achieve a light sauce consistency.
Place sauce in small dishes for each diner.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted. Makes 6 servings.
- AJ
