PREPARATION In a large bowl, beat the eggs. Add the dashi broth and whisk to combine, then add the flour and whisk until smooth. Add the soy sauce and mirin and whisk again, then add the cabbage, green onion, tempura, and pickled ginger and whisk to incorporate. Brush the rice cooker insert with canola oil. Pour in the takoyaki batter, then place the octopus in the center. Cook for 80 minutes, until the batter is cooked through and golden brown. Invert the takoyaki onto a plate. Top with okonomiyaki sauce, mayonnaise, dried bonito flakes, and dried seaweed flakes. Enjoy!