Japanese Egg Salad Sandwich

Bring a pot of water to a boil. Carefully lower 10 eggs into the boiling water.

Prepare a large bowl with ice and water for an ice bath.

After 7 minutes of boiling, remove 4 of the eggs and immediately place them in the ice bath. These will be the jammy-yolk eggs.

Continue boiling the remaining 6 eggs for another 3 minutes (10 minutes total). Remove them and place them in the ice bath to cool completely.

Once cooled, peel the 4 jammy eggs. Place them in a bag with soy sauce and mirin. Seal the bag, removing as much air as possible, and let them marinate.

Peel the remaining 6 hard-boiled eggs.

Finely chop the 6 hard-boiled eggs and place them in a mixing bowl.

To the chopped eggs, add Japanese mayonnaise, salt, white pepper, and sliced green onions.

Mix everything together until well combined.

Lay out 8 slices of Japanese milk bread. Spread the egg salad mixture evenly on 4 of the slices.

Take the soy-pickled eggs from the marinade and place one in the center of each of the 4 slices with egg salad.

Top with the remaining 4 slices of bread. Gently press down to compress the sandwiches.

Wrap each sandwich tightly in plastic wrap.

Chill the wrapped sandwiches in the refrigerator for at least 30 minutes to help them set.

Unwrap the sandwiches and slice them in half to serve, revealing the jammy egg yolk in the center.