In a saucepan, combine low sodium chicken stock, soy sauce, sake, evaporated cane sugar, and sliced ginger. Bring to a gentle boil over medium heat for about 2 minutes, then let it cool completely.

Crack a small divot in the bottom of each large egg to prevent cracking during boiling. Fill the pot with water to cover the eggs by 2 inches. Bring to a boil, then cover and remove from heat, letting sit for 5-6 minutes.

Drain the cooked eggs gently and place them in ice-cold water. Chill for at least 20 minutes to stop the cooking process and make peeling easier.

Gently crack the shells all over using a spoon and peel from the bottom end in a spiral motion while keeping the egg slightly wet.

Remove the ginger slices from marinade, place peeled eggs in a zip-top bag, pour marinade over and seal tightly. Marinate in refrigerator for 8-12 hours.

After marination, transfer eggs to an airtight container and store in the fridge for up to 3 days.