Tamago (egg) sando

Ingredients

• 4 eggs
• 3 tbsp Kewpie mayo
• salt to taste
• white pepper to taste
• 4 thick slices Japanese milk bread

Directions

1. Start by hard boiling your eggs in a pot of water for 10 minutes, then plunge them into ice-cold water to chill completely.
2. Peel the cooked eggs, then separate the whites from the yolks. Pass the yolks through a kitchen sieve and dice the whites.
3. Add the diced egg whites and the sieved egg yolks to a bowl along with the Kewpie mayo. Season with salt and white pepper.
4. To assemble the sandwich, place a piece of plastic wrap on your work surface. Add a generous amount of the egg mayonnaise mixture onto one slice of bread, then top with the second slice. Wrap tightly in the plastic wrap and place in the fridge to rest and firm up for at least 1 hour.
5. Slice in half and serve.