1-Boiling and Cooling the Eggs: First, boil 6 large eggs in rapidly boiling water for exactly 7 minutes to achieve a soft, set yolk. Right after, cool them in an ice bath for 5 minutes to stop the cooking and make peeling simple. This step is crucial for getting those picture-perfect eggs without any damage.

2-Preparing the Marinade: Next, mix together ¾ cup low-sodium soy sauce, 3 tablespoons mirin or rice vinegar, ½ tablespoon sesame oil, and 2 medium garlic cloves thinly sliced in a bowl. This combination creates a marinade that’s packed with rich, savory taste, perfect for soaking up flavors overnight.

3-Peeling and Marinating: Peel the cooled eggs carefully in the ice bath to avoid breaking the surface, then place them in the marinade, making sure they’re fully submerged. Cover and refrigerate for at least 8 hours or overnight, turning them halfway through for even flavoring. You can reuse the soy sauce marinade for up to one week if kept in the fridge, which is a great tip for saving time on future batches.

4-Serving Suggestions: Once ready, remove the eggs, slice them in halves or quarters, and serve alongside sticky rice and thinly sliced seaweed for a complete meal. Adjust cooking times based on egg size for the best results, and remember, this recipe is naturally vegetarian and dairy-free, plus gluten-free if you use tamari.