In a small saucepan, combine low sodium chicken stock, soy sauce, sake, evaporated cane sugar, and ginger. Bring to a gentle boil, then simmer for 2 minutes. Remove from heat and let cool.

Crack a small divot in the bottom of each large egg. Place the eggs in a pot covered with 2 inches of cold water.

Bring the pot to a rolling boil over high heat, then turn off heat and cover with a lid. Set a timer for 5 to 6 minutes.

After the timer, drain hot water and transfer eggs to a bowl of ice water for at least 20 minutes.

Crack the cooled eggs gently under cold water, starting from the divot, to peel easily.

Place peeled eggs in a resealable bag. Pour cooled marinade over eggs, seal bag tightly, and refrigerate for 8 to 12 hours.

After marinating, remove eggs, pat dry, and store in an airtight container for up to 3 days.