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Bring a large pot of water to a boil, then carefully lower eggs into the pot in a single layer and boil for 7 minutes.
While the eggs boil, fill a large bowl with ice and cold water. Once the eggs have finished boiling, immediately transfer them to the prepared ice bath to stop the cooking process and cool the eggs.
Once the eggs are cool enough to handle, peel the eggs.
In a resealable plastic bag, combine soy sauce (or tamari), mirin, sake (or cooking white wine), sugar and vinegar.
Place eggs in the bag and ensure that the eggs are immersed in the liquid mixture. Seal the bag, removing any extra air, and allow eggs to marinate in the liquid for at least 24 hours, or up to 2 days. During the marinating process, periodically change the eggs’ position to ensure that they are evenly marinated.
Cut eggs cleanly in half lengthwise and serve with ramen or enjoy as a snack.