Add all the eggs to the okonomiyaki mix. Gently beat the eggs into the mix a little at a time, making sure not to mix everything at once to avoid lumps.

Since the eggs alone won't fully combine with the mix, gradually add the dashi stock while mixing. Keep an eye out for lumps!

Add the mirin and soy sauce. The batter is now ready.

Preheat the takoyaki pan and generously brush it with vegetable oil. If using an electric griddle, set it to 480°F (250°C).

Once the oil is hot, pour the batter into the molds, filling each about 90% full. Add octopus and tempura bits, then pour in more batter to fill the molds completely.

When turning the takoyaki, tuck in any batter that has overflowed from the molds to help make perfectly round balls.

When the outside is golden and crispy, they're done!