Japanese Ramen Egg Sandwich (Tamago Sando) Recipe

Prep 10 mins | Cook 15 mins | Chill 20 mins (optional) | Makes 1 sandwich (serves 2)

A close-up of a sandwich made with white bread, spread with orange-yellow filling, and topped with four halved soft-boiled eggs on a brown plate.

Jammy ajitama eggs and silky mashed potato are layered between soft white bread, creating a Japanese-inspired twist on the classic tamago sando.

It’s a delicious way to use up leftover ramen-style eggs, and makes the perfect picnic snack or relaxed weekend lunch.

Ramen egg reference: Japanese Ramen Egg (Ajitama) Recipe

Ingredients

A styled flat-lay of food items on a light cream background: two slices of white bread on a carved wooden board, a small black bowl with two brown eggs, a potato, and a squeeze bottle of mayonnaise, with handwritten labels pointing to each item.

2 ajitama (Japanese ramen eggs)
1 small–medium potato
2–3 tbsp Japanese mayonnaise (Kewpie is traditional)
A good grind of black pepper

How to make it

A top-down view of mashed potatoes in a metal bowl with a white drizzle of sauce and black pepper, next to a white spatula on a white surface.

1. Cook & Mash the Potato

Peel and dice the potato, then boil for 12–15 minutes until fork-tender. Drain well, mash until smooth while still warm, then mix in the mayonnaise and black pepper. No need for salt — the ajitama adds enough seasoning.

A close-up of a wooden board shaped like a cat face, topped with a slice of bread spread with cream cheese and two brown eggs, with a metal bowl partially visible in the top right corner.

2. Assemble the Sandwich

Spread the potato mixture generously over one slice of bread, right to the edges. Place the two ajitama eggs side by side in the centre.

A square piece of pale butter or cream cheese placed on a brown textured cutting board shaped like a cat face, with a light blue dashed horizontal line across the center.

3. Cover, Wrap & Slice

Add a generous layer of potato mixture over the eggs, making sure they are fully covered, including the sides. Place another slice of bread on top and wrap the sandwich neatly with baking paper. Refrigerate for 20 minutes to help firm everything up for a cleaner cut, then slice along the dotted line.

(Apologies — I forgot to capture this step. For the wrapping method, there are many helpful sandwich paper folding tutorials available online.)