• Fill a very large pot with 6-7 quarts of water and bring it to a boil.
• Carefully lower eggs into the boiling water using a spider or long spoon to prevent cracking.
• Set a timer for 13 minutes. After 13 minutes, carefully remove the eggs from the boiling water and place them in an ice bath to stop them from cooking. Let the eggs cool down for 10 minutes before peeling.
• Pat the eggs dry and peel each of them. Cut each egg in half and separate the egg yolks from the whites.
• Add all of the yolks into a food processor along with mayonnaise and salt. Reserve whites for later.
  
• Stir dashi into rice vinegar and add into food processor. Spin until creamy.
  
• Add egg sauce into a bowl, top with a wire rack and press reserved egg whites through rack to "dice". Gently fold to combine.
  
• Add to thick sliced shokupan bread or thick cut white bread
  

DIY KEWPIE

• Combine all ingredients except oil in a high sided container.
• Using an immersion blender, blend together ingredients and slowly stream in oil until a thick mayonnaise is formed.