Japanese tamago (egg) sandwiches!

Bring 2 large pots of water to a boil and prepare an ice bath. In one pot, carefully drop in 6 eggs to hard boil for 9 minutes. In the other pot, carefully drop in 2 eggs to medium boil for 7 minutes. Once the time is up, remove the eggs from the boiling water and place into the ice bath. Peel the hard boiled eggs and roughly cut them. (Or, you can use the fun hack of pushing the hard boiled eggs through a cooling rack into a bowl to quickly dice them). Place eggs into a large bowl with whole milk, Kewpie mayo, sugar, salt, pepper, and togarashi. Mix until well incorporated… it should be nice and creamy. Take the pieces of Japanese milk bread and cut off the crusts. Place a thick layer of egg salad on half the pieces of bread. Peel the soft boiled eggs and place those on top of the egg salad. Gently cover the whole eggs with some more egg salad mixture and close the sandwiches. Optional: wrap the sandwiches tightly. in parchment Cut in half to expose the pretty middles! Enjoy!