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4
.Medium
Published 1986
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