1. Gather all the ingredients.  With this recipe, you can use up to 4-6 eggs.

   
2. Combine soy sauce, mirin and water in a plastic bag. Set aside.
   
   
3. Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs (should be 1 inch above eggs).
   
   
4. When boiling, take out the eggs from the refrigerator and carefully submerge the eggs into water with a mesh strainer/skimmer or ladle.
   
   
5. Immediately reduce heat to maintain a simmer and cook the eggs for exact 7 minutes (See Notes). Make sure the water is simmering, but not so hot that the eggs bounce around.
   
   
6. After 7 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further. Let them cool for 3 minutes.
   
   
7. The soft boiled eggs are not completely hardened so gently peel the eggs.
   
   
8. Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate for overnight to up to 3-4 days in the refrigerator. 
   
   
9. Take out the eggs and cut in halves to serve. Enjoy the eggs by themselves or use them as a ramen topping. 
   
   

To Store

1. Keep the eggs in the refrigerator all the time. Enjoy the eggs within 4 days if your eggs are soft-boiled. If your eggs are hard-boiled, you can keep in the refrigerator for up to a week. For safety, I recommend discarding the marinade and making a new batch if you want to make more.