Japanese tamago egg salad sandwich

Open 24 hard-boiled eggs, drop the yolks into a food processor and reserve the whites.

Add the Kewpie mayo, then the salt and sugar.

Stir the dashi powder into the rice vinegar and add that to the processor.

Spin until the yolk sauce is a smooth, thick, nuclear yellow puree, then scoop it into a medium bowl.

Press the reserved whites through the wire rack into the sauce and fold everything together.

Slice the shokupan, add four to six ounces of salad per sandwich, and tidy up the edges before slicing.