Start by placing large, fresh eggs in a saucepan and cover them with cold water. Bring to a gentle boil, then cover and remove from heat. Let sit for 10-12 minutes.

While the eggs are cooking, fill a large bowl with ice and cold water to prepare an ice bath.

Transfer the eggs to the ice bath using a slotted spoon, allowing to cool for approximately 5 minutes.

Gently tap cooled eggs on a hard surface to crack the shells, and peel them under running water.

In a medium bowl, combine low-sodium soy sauce, mirin, sesame oil, and minced garlic. Whisk together.

Gently place the peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours.

After marinating, remove the eggs from the marinade, slice in half if desired, and garnish with sliced green onions.