Tamago Sando (Japanese Egg Salad Sandwich)

1. Lower the eggs into boiling water and cook for 9 minutes, then move straight into cold water and peel.
2. Separate two of the yolks into a bowl and mash them with the Kewpie, sugar, rice vinegar, salt and white pepper until smooth and creamy.
3. Roughly chop the remaining eggs and whites and fold them through, keeping some texture.
4. Butter all four slices of bread right to the edges — this stops the filling soaking in.
5. Pile the egg salad onto two slices, spreading it thicker in the middle than at the edges, and top with the other slices.
6. Press gently, trim off all four crusts, then cut in half and serve.

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Notes:

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• Mashing two yolks into the dressing is what makes it creamy rather than lumpy
• Thicker in the middle means the cut edge looks generous, which is the whole convenience-store trick
• Wrap it tightly and chill for 20 minutes before cutting if you want a clean edge