Fill a small saucepan with water and bring to a boil. Place an ice bath next to the stove. When the water is boiling, gently add the eggs into the water and cook for 6½ minutes. Transfer to the ice bath. Peel eggs, place in a small bowl and cover with Marukan Yuzu Ponzu. Make sure the eggs are submerged. Marinate in the refrigerator for 2-6 hours.