Boil the eggs

• Bring a saucepan of water to a rolling boil and gently lower in the eggs.
• Cook for 6 min 30 s for a soft-set golden yolk, then transfer to iced water to stop the cooking.

Peel the eggs

• Tap the shells all over and peel carefully under cold running water.
• Pat the eggs dry so the marinade clings evenly.

Make the marinade

• Combine the soy sauce and mirin in a bowl or container.
• Add the crushed garlic cloves and thick slices of ginger.

Marinate the eggs

• Submerge the peeled eggs in the marinade, keeping them fully covered.
• Chill in the fridge for at least 2 hours, ideally overnight, turning once.

Serve

• Lift the eggs out of the marinade and serve over ramen or rice.
• Keep the filtered marinade to reuse for two more batches, adding fresh garlic and ginger.