卵焼(たまごや)き

たまごやき
noun
Japanese rolled omelet
food
1. Japanese rolled omelet
A Japanese-style omelet made by rolling thin layers of seasoned beaten egg in a rectangular pan. A staple of bento boxes and sushi toppings.
卵焼(たまごや)きを作(つく)った。
I made a rolled omelet.
お弁当(べんとう)に卵焼(たまごや)きを入(い)れるのが定番(ていばん)だ。
Including tamagoyaki in a bento is standard.
母(はは)の卵焼(たまごや)きは少(すこ)し甘(あま)くて、子供(こども)の頃(ころ)からの好物(こうぶつ)だった。
My mother's tamagoyaki was slightly sweet and had been my favorite food since childhood.

Cultural notes: One of the most common home-cooked Japanese dishes. Seasoning varies by region and family: 関東(かんとう) (eastern Japan) tends to make it sweet with sugar and 出汁(だし), while 関西(かんさい) (western Japan) tends toward a more savory, 出汁(だし)-flavored version called 出汁巻(だしま)き卵(たまご).

A special rectangular pan called 卵焼(たまごや)き器(き) is used to roll the layers. 卵焼(たまごや)き is also a popular sushi topping (寿司(すし)ネタ), especially at 築地(つきじ) and other famous markets.

Related Words

Related: 卵(たまご) (egg)
Compare: 出汁巻(だしま)き卵(たまご) (Japanese rolled omelet)
Related: オムレツ (omelette)
Compare: 出汁巻(だしま)き (dashi-rolled omelette)
Compare: スクランブルエッグ (scrambled eggs)
Compare: 炒(い)り卵(たまご) (scrambled eggs (Japanese-style))
Related: 厚焼(あつや)き (thick-grilled)
general
Added 2026.2.7 17:30 · Revised 2026.9.2 13:01
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