Put eggs in a pot. 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!