Toriwasa (Chicken & Parsely with Horesradish Sauce)

Ingredients

1 ea Whole Chicken Breast
1/8 t Salt
1/2 t Salt
2 1/2 t Wasabi
1 ea Sheet Nori
5 T Sake
1 pn MSG
4 oz Bunch Italian Parsely
2 T Soy Sauce

Preparation

1. Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4" wide.
2. 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.
3. 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.
4. 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