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Heat the water, soy sauce, sake, mirin and sugar in a sauce pan until the sugar has dissolved and cool completely.
Fill a large pot with water, bring to a hard boil, add 4 eggs and cook for 6 minutes before transferring them to a large bowl filled with cold water until completely cool. Repeat for remaining eggs.
Peel the eggs and place them in a large ziplock bag with the marinade, seal and let marinate overnight in the fridge.