| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Japanese, Poultry | 6 | Servings |
INGREDIENTS
| 1 | Whole Chicken Breast | |
| 1/8 | t | Salt |
| 1/2 | t | Salt |
| 2 1/2 | t | Wasabi |
| 1 | Sheet Nori | |
| 5 | T | Sake |
| 1 | pn | MSG |
| 4 | oz | Bunch Italian Parsely |
| 2 | T | Soy Sauce |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 48.7mg
Sodium: 462.6mg
Potassium: 162.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 18.1g