How to japadog inspired egg appetizer

Gather supplies

Put eggs in a pot. Full with cold water until it covers the eggs. Turn heat on high.

When water reaches a good simmer, put lid on top and turn off the heat. Let eggs cook for at least 7 minutes.

Drain water. Cool eggs using cold water.

Peel egg shells. Easier to do when starting from the bottom (crack it at bottom because there is a little hollow spot there) and under water.

Take a knife and cut off the bottom so it stands.

Place on a plate.

Add Japanese mayo.

Add takoyaki sauce.

Top with bonito flakes.

Optionally garnish with parsley. Done!