Kanji 子 child, sign of the rat, 11PM-1AM Related words 卵たまご 焼や き 卵焼き is a broader term for any Japanese rolled omelette, which may be sweet or savory. だし巻き卵 specifically includes dashi in the egg mixture, giving it a more savory, umami-rich taste and softer texture.
厚あつ 焼や き 卵たまご 厚焼き卵 is a thick, sweet rolled omelette often made with sugar and mirin, without dashi. It is sweeter and denser than だし巻き卵 .
Written forms だし 巻ま き 卵たまご
Common kana-kanji mix spelling; widely used in recipes and menus.
出だ し 巻ま き 卵たまご
Kanji spelling for だし ; slightly more formal or traditional.
だし 巻ま きたまご
Kana spelling for たまご ; common in casual or child-friendly contexts.
出だ し 巻ま きたまご
Full kanji-kana mix; less common but seen in some cookbooks.
出汁巻卵だしまきたまご
Uses 出汁 for dashi; more technical or traditional, less common in everyday writing.
だし 巻ま き 玉たま 子ご
Uses 玉子 for egg; common alternative kanji for 卵 in food contexts.
出だ し 巻ま き 玉たま 子ご
Combination of kanji for dashi and egg; seen in some restaurant menus.
Etymology Compound of だし (dashi, 'Japanese soup stock') + 巻き (maki, 'rolling') + 卵 (tamago, 'egg'). The name describes the dish: an egg roll made with dashi.
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