This makes a very filling lunch, especially if served with a hearty miso soup and several kinds of sharp, crisp pickles.
Combine the stock, soy sauce, sugar and rice wine in a small saucepan and heat it, stirring, until the sugar dissolves.
The Japanese have a special skillet (oyako nabé, described) they use for making individual round omelets. If you have one of these or another very small skillet, make 4 separate omelets, using 1 egg and 1 cutlet for each, with one-quarter of the seasoned broth. If you are using a
Slice each cutlet into long, narrow strips and line them up again to re-form the original cutlet shape. Pour the seasoned broth (
Divide the hot cooked rice among 4 deep bowls. Carefully remove the cutlet omelets from your skillet and place 1 on each bowl of rice. Pour any seasoned broth that may remain in the skillet over the omelets and rice. Serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.