• Start the Dough

Preheat oven to 300°F. Cube the butter and set aside. Boil 209g of whole milk, then remove

from the heat. In a medium bowl, whisk together the rice flour and sugar. Pour in hot milk and

whisk until thickened and the temperature reaches 155–170°F. Scatter the cubed butter over the

mixture, cover with plastic wrap, and let sit for 1 hour, until butter melts and the mixture cools to

at least 80°F.

• Boil the Eggs

Meanwhile, boil a large pot of water. Add the eggs and cook for 7 minutes. Transfer to an ice

bath and cool for at least 5 minutes. Peel carefully and set aside for later.

• Finish the Dough

Add the remaining milk and one egg yolk to the cooled rice mixture. Whisk until smooth and at

or below 75°F. In a stand mixer fitted with a dough hook, combine flour, yeast, and 2 teaspoons

of salt; mix on low speed for 30 seconds. Add the rice mixture and mix on low for about 2

minutes, scraping down as needed. Increase the speed to medium and mix for about 8 minutes,

until the dough starts to pull from the sides.

Grease a large bowl with nonstick spray. Transfer the dough, cover tightly, and let rise until

doubled in size, about 60 to 90 minutes. Deflate with damp hands, cover, and refrigerate for at

least 2 hours (up to 24 hours).

• Shape the Bread

Grease a 9x4x4-inch loaf pan. Lightly flour the dough and a smooth surface. Divide the dough

into 3 equal pieces (about 225g each). Shape into rounds, cover loosely, and let rest for 30

minutes.Working one at a time (seam side up), roll each piece into a 5x8-inch oval. Fold the long edges

inward to form a 4-inch strip, then roll into a 9x4-inch rectangle. Starting at the short end, roll

into a log and pinch the seam to seal. Repeat with the remaining pieces of dough.

Place logs seam-side down in the prepared loaf pan, evenly spaced. Cover loosely and let rise

until the dough is ½ inch below the pan’s rim, about 1 to 2 hours.

• Bake the Bread

Bake the loaf until golden brown and the internal temperature reaches 195°F, 50 to 60 minutes.

Transfer to a wire rack and cool in the pan for 5 minutes. Remove from the pan and cool

completely, at least 1 hour.

• Make the Egg Salad

Finely dice the scallions. Roughly chop half the eggs; cut the remaining eggs in half lengthwise.

In a bowl, mix the scallions, mayonnaise, mustard, crème fraîche, vinegar, Togarashi, and a big

pinch of salt. Gently fold in the chopped eggs, taste then season with salt if desired.

• Assemble Sandwiches

Using a serrated knife, cut the cooled loaf into 8 even slices. Spread 4 slices on a clean surface.

Place 2 egg halves yolk-side down on each slice, with yolks toward the center. Top each slice

with ½ cup of egg salad, spreading evenly to the edges. Finish with the remaining bread slices.

Cut each sandwich in half crosswise and garnish with dill.