What is the Japanese rolled omelette, often served at breakfast, called?

The Japanese rolled omelette often served at breakfast is called tamagoyaki.

Tamagoyaki is made by cooking seasoned beaten eggs in thin layers, then rolling each layer over the previous one. The result is a compact rectangular or cylindrical omelette with visible layers. Common seasonings include sugar, soy sauce, and dashi, although recipes vary by region and household.

It is a familiar part of Japanese cuisine and may appear in a traditional breakfast alongside rice, miso soup, grilled fish, and pickles. Tamagoyaki is also widely used in bento boxes and sushi. When served as sushi, it may be called tamago or dashimaki-style tamago depending on the preparation.

Tamagoyaki is sometimes confused with omurice, but omurice is an omelette wrapped around fried rice rather than a layered rolled egg dish. The name combines tamago, meaning “egg,” with yaki, meaning “grilled” or “cooked.”