1. Boil 4 eggs in a pot with some water at power 9 for 5 mins (from start). And then wait a minute on stove top.
2. Rinse under ice cold water and submerge eggs in cold water for 20 mins.
3. Meanwhile, combine 1/4 cup soy sauce, 1/4 cup sake, ~2tbsp sugar & a thick piece of ginger (lightly smashed) to boil until sugar dissolves and alcohol smell evaporated (about 2 minutes).
4. Cool the soy sauce mixture and put peeled soft boiled eggs into it.
5. Marinate in an air tight bag / container for 2 hours or overnight.
6. After marinate, remove eggs from mixture. Eggs can stay in the fridge for up to 3 days. Discard the soy mixture.
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