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Poke a hole into the wider bottom part of each raw egg with a pin.
Bring a medium pot of water to a boil.
Add the eggs and boil for 6 ½ minutes.
While the eggs boil, prepare an ice bath by mixing ice and water in a large bowl.
In a quart jar or other airtight container, combine the tamari, mirin and 1 ½ cups water.
Transfer the eggs with a slotted spoon or spider to the ice bath and allow to cool completely, about 5 minutes.
Peel and place the eggs in the tamari mixture.
Use a paper towel to top the jar and cover with a lid. Or just turn the jar upside down to keep the eggs submerged.
Refrigerate at least 8 hours or overnight. The eggs will last up to 2 days.