Start by placing your large eggs in a pot and cover them with cold water. Bring to a gentle boil, then simmer for 6-8 minutes for soft-boiled eggs or 10-12 minutes for hard-boiled eggs.

Prepare an ice bath by filling a large mixing bowl with ice and cold water.

After boiling, transfer eggs into the ice bath using a slotted spoon and let them sit for about 5 minutes.

Gently tap the eggs on a hard surface to crack the shell, then peel under running water.

In a bowl, combine low-sodium soy sauce, mirin, sesame oil, and minced garlic. Whisk until well-blended.

Gently submerge the peeled eggs into the marinade, cover, and refrigerate for at least 2 hours or overnight.

Once marinated, remove eggs, slice in half, and serve with a sprinkle of chopped green onions.