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Place ¼ cup soy sauce, ¼ cup sweet mirin, 2 tablespoons sake, and ¾ cup water in a small saucepan.
Bring marinade to a boil over medium high heat then heat down and allow to simmer for 3-5 minutes.
Remove marinade from heat and allow to cool to room temperature.
Add 1 cup cool water to Instant Pot insert then place the metal trivet in the bottom.
Arrange four fridge temperature eggs on the trivet.
Place the lid on the Instant Pot and set the valve to close.
Adjust Instant Pot settings to 'High' pressure and set timer for four minutes.
When end timer plays, allow eggs to sit for another 30 seconds then release the pressure.
Immediately remove the eggs and place in a bowl of ice water.
Allow eggs to cool completely then peel them.
Place eggs in a narrow, straight side container then pour the marinade over OR place eggs and marinade in a freezer bag.
Allow eggs to marinate for a minimum of 8 hours and up to three days.
Keep eggs whole or slice them in half using unflavoured waxed dental floss.
Serve in a bowl of steaming hot ramen, alongside noodles, or as a filling for an egg salad sandwich.