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Warm the milk to 30–35°C, mix with the sugar and yeast, and let sit 5–10 minutes until foamy.
Add the flour and knead until the dough passes the windowpane test.
Add the softened butter and keep kneading until smooth and elastic.
Let rise until doubled in size, about 60–90 minutes.
Punch down and bench rest 15–20 minutes.
Shape the dough and place it into a 1-kin mold.
Final proof until it rises close to the top of the mold, about 30–60 minutes.
Bake at 190°C / 375°F for 35–40 minutes.
Remove from the mold and cool completely before slicing.
Boil the eggs about 10 minutes, then cool and peel them.
Separate the yolks from the whites.
Chop the whites very fine.
Mash the yolks with the Kewpie mayo — start with about 20g and add more to taste
Fold the fine-chopped whites back into the yolk mixture until it’s creamy with texture.
Sandwich
Wrap and chill(optional), then slice in half and serve.