Boil the eggs

• Bring a pot of water to a boil and gently lower in the eggs.
• Cook for about 7 minutes for soft-set yolks, then transfer to ice water and peel.

Make the marinade

• Combine the water, soy sauce, dark soy sauce, honey and MSG in a bowl and stir until the honey dissolves.
• Stir in the diced onion, sliced jalapeño, minced garlic, sliced green onion and sesame seeds.

Marinate the eggs

• Place the peeled eggs in a container and pour the marinade over so they are fully submerged.
• Refrigerate for at least 6 hours, ideally overnight, turning occasionally.

Serve

• Spoon the eggs and some marinade over warm rice and sprinkle with extra sesame seeds.