In a bowl, mix your eggs with the soy sauce, salt and mirin (and optionally double cream)

Pass the egg mix through a sieve to eliminate air bubbles. Pour the eggs into a square container tightly lined with aluminium foil

Prepare a steamer pot and steam the eggs for about 10-12 minutes until it solidifies (if you shake the container and it’s not wobbly inside)

Put the eggs in the fridge for about 15 minutes until it cools down

Remove the wrapping around the eggs

Coat the eggs with flour, then eggs, then panko flakes

Heat up a pot with oil for deep frying. Once the oil starts bubbling when you insert any utensils in ( or reaches about 180 degrees) add in the battered egg

Deep fry for about 3 minutes or until it turns golden

Let the egg rest on a wired rack, meanwhile prepare the sauce by mixing all the ingredients together

Spread the sauce onto the slices of toast and assemble with the egg sandwiched in between.

ENJOY!