1-Gather all ingredients and prepare them ahead, like letting the eggs sit at room temperature for easier handling.

2-Boil water in a pot and gently add the 6 large eggs, cooking them for exactly 7 minutes in rapidly boiling water to achieve soft yolks.

3-In the meantime, whisk together the 3/4 cup low-sodium soy sauce, 3 tablespoons mirin or rice vinegar, 1/2 tablespoon sesame oil, and 2 medium garlic cloves thinly sliced to create the marinade.

4-Immediately transfer the cooked eggs to an ice bath for 5 minutes to stop the cooking process and make peeling straightforward.

5-Peel the eggs gently under cold water, taking care not to damage the whites for that perfect shape.

6-Submerge the peeled eggs in the marinade, cover them, and refrigerate for 8 hours or overnight, remembering to turn them once halfway through for even flavor.

7-For dietary tweaks, substitute ingredients as needed such as using tempeh for a vegan option while following the same steps.