1. Boil 4 eggs for 10 minutes and 2 eggs for 6 minutes.
2. Immediately place the boiled eggs in an ice bath.
3. Whisk together sugar, salt, msg, white pepper, mayo, hot mustard, heavy cream, and the yolk of the 10 minute eggs.
4. Add the chopped egg whites of the 10 minute eggs and shiso leaves with mixture.
5. Peel and cut the 6 minute egg in half and place in the middle of the Japanese milk bread.
6. Place a generous portion of the egg salad on top and the other slice of bread.
