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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.