Step by step

1. To make the Japanese milk bread, start with the yudane, a Japanese bread-making technique where flour is mixed with boiling water to form a dough, which is then left to rest and hydrate, resulting in a softer, fluffier bread with a longer shelf life. To make, combine 60 g of bread flour and 60 ml of boiling water in the bowl of a KitchenAid Stand Mixer fitted with the Paddle Attachment. Mix on speed 4 until a dough-like consistency forms. Cover the yudane with cling wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then place it in the fridge to rest overnight. Bring it back to room temperature before using.

2. Place the remaining 240 g of bread flour, 30 g of sugar, 5 g of salt, and instant yeast in the bowl of a Stand Mixer fitted with the Dough Hook. Add the lukewarm milk to the dry ingredients and start kneading. Incorporate the prepared yudane into the dough. Knead the dough for 10 minutes on speed 2. Add 30 g of softened butter and knead for 5 more minutes until the dough is smooth and elastic.

3. Butter a loaf pan. Shape the dough into a ball, place it in a greased bowl, and cover it with plastic wrap or a damp towel. Let it rise in a warm place for about 1.5 hours, or until doubled in size. After the dough has risen, punch it down to release the air. Divide the dough into two equal parts. Take one half of the dough and roll it out into an oval shape. Fold the left and right sides of the oval toward the center. Roll this folded dough out into a rectangle. Starting from one end of the rectangle, roll it up tightly into a log and place it on one end of the prepared tin. Repeat this process with the other half of the dough and place it on the opposite end. Cover the loaf pan and let the dough rise again for about 45 minutes to 1 hour, or until it comes to the top of the loaf pan. Meanwhile, preheat your oven to 180°C. Once the dough has risen, bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

4. To make the egg salad, place 6 eggs in a pot of boiling water and cook for 10 minutes for hard-boiled eggs. Transfer the eggs to a bowl of ice water to stop the cooking process. Once cooled, peel the eggs and divide them into egg whites and yolks. Place the egg whites in a KitchenAid chopper and chop briefly until coarsely chopped. Remove the chopped egg whites and set aside.

5. In the same chopper, add the egg yolks, Japanese mayonnaise, 20 g of softened butter, 5 g of sugar, 3 g of salt, and white pepper. Mix until smooth and creamy. In a mixing bowl, combine the chopped egg whites with the yolk mixture. Gently fold until well combined.

6. Assemble the tamago sando: take 2 slices of shokupan bread and spread a thin layer of butter on one side of each slice. Generously spoon the egg salad mixture onto one slice, spreading it evenly. Top with the other slice of bread. If desired, you can also add half of a soft-medium egg to each sandwich. Garnish with chopped chives for a fresh touch.