Immediately place the eggs into a large bowl filled with ice water for 3 minutes then carefully peel the eggs. In a bowl, combine ¼ Cup Japanese Soy Sauce, 3 Tablespoons Mirin, ½ Cup Water and chopped Green Onions. Place the eggs into a large ziplock bag or a small tupperware container, add the soy sauce marinade, seal and refrigerate for 6 hours or overnight. Move the eggs around half way through so they get marinated evenly. When ready to serve, you can put them into simmering hot water for about 30 seconds to warm them up. Enjoy!
*If you made my Instant Pot Chashu Recipe, you can use the leftover cooking liquid from that recipe as the marinade for these eggs.