厚あつ焼やき玉たま子ご

Meanings

thick rolled omelette

A Japanese omelette made by rolling several thin layers of seasoned egg, often slightly sweet, and served in thick slices. Common in bento, sushi, and home cooking.

お弁べん当とうに厚あつ焼やき玉たま子ごを入いれました。
I put thick rolled omelette in the bento.
この店みせの厚あつ焼やき玉たま子ごはだしがきいていて美味おいしい。
The thick rolled omelette at this restaurant is delicious with a nice dashi flavor.

See all 3 example sentences ›

Kanji

厚thick, heavy, rich
焼bake, burning
玉jewel, ball
子child, sign of the rat, 11PM-1AM
卵egg, ovum, spawn

Related words

卵たまご焼やき
卵焼き is a broader term for any Japanese rolled omelette, while 厚焼き玉子 specifically refers to a thicker, often sweeter version.
だし巻まき卵たまご
だし巻き卵 is a rolled omelette with more dashi, making it softer and more savory; 厚焼き玉子 is thicker and often sweeter.

Built from

厚あつ焼やき+玉たま+子こ

Written forms

厚あつ焼やき玉たま子ご
Standard kanji spelling; 玉子 is the most common way to write 'egg' in this dish name.
厚あつ焼やき卵たまご
Variant using 卵; also seen but less common than 玉子 for this dish.

Etymology

Compound of 厚焼き (atsuyaki, 'thick-grilled') and 玉子 (tamago, 'egg'). The term describes the cooking method and final thick shape.