1-Bring a large pot of water to a rapid boil and set a timer for 7 minutes. Carefully lower the 6 large eggs into the boiling water without reducing the temperature to keep the yolks just right.

2-Prepare an ice bath with cold water and ice. When 15 seconds remain on the timer, transfer the eggs into the ice bath and let them cool for 5 minutes. This step stops the cooking and makes peeling easier.

3-Gently peel the eggs while they are still in the ice bath to avoid any damage to the delicate whites. Peeling in the water helps the shell come off smoothly, which is a game-changer for this recipe.

4-In a small bowl, mix the ¾ cup low-sodium soy sauce, 3 tablespoons mirin or rice vinegar, ½ tablespoon sesame oil, and 2 medium garlic cloves thinly sliced to create the marinade.

5-Place the peeled eggs in the marinade, cover, and refrigerate for 8 hours or overnight. Turn the eggs once halfway through to ensure even flavor absorption.

6-Before serving, slice the eggs in half or quarters and arrange them over sticky rice with thinly sliced seaweed for a tasty finish.