Pork Cutlet Omelet on Rice

Katsudon

Preparation info

  • Serves

    4

    .
    • Difficulty

      Medium

Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

This makes a very filling lunch, especially if served with a hearty miso soup and several kinds of sharp, crisp pickles.

Ingredients

Method

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,