Bring a large pot of water to a rapid boil. Set a timer, click start, then immediately (and carefully!) lower eggs into water. Do not lower the temperature.
Fill a large mixing bowl with cold water + lots of ice. Let soft boiled eggs cool, then gently crack the egg on a hard surface loosening the shell on all sides. Peel the egg inside the ice bath.
Combine low-sodium soy sauce, mirin, sesame oil, and sliced garlic cloves in a small bowl, then whisk to combine. Place peeled eggs in the soy sauce marinade, then cover and refrigerate.
When ready to serve, carefully slice each egg in half or quarters, then serve over sticky rice with thinly sliced seaweed.