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Combine soy sauce, mirin, scallions, ginger, sugar, and garlic in small saucepan and bring to simmer over medium-high heat. Remove from heat and stir in 1 cup cold water; set aside.
Bring 3 quarts water to boil in large saucepan over high heat. Fill large bowl halfway with ice and water.
Using spider skimmer or slotted spoon, gently lower eggs into boiling water and cook for 7 minutes. Transfer eggs to ice bath and let cool for 5 minutes.
Gently tap eggs on counter to crack shells. Begin peeling off shell at wider end of egg, making sure to break membrane between shell and egg white. Working under gently running water, carefully peel membranes and shells off eggs.
Combine soy sauce mixture and eggs in large zipper-lock bag and place bag in medium bowl. Press out as much air as possible from bag so eggs are fully submerged in liquid, then seal bag. Refrigerate for at least 3 hours or up to 4 hours (any longer and eggs may become too salty). Remove eggs from marinade using slotted spoon. Serve.
Marinade keeps in fridge for 1 week, or freeze for 1 month.