Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, rice cooker squid savoury cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Rice Cooker Squid Savoury Cake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Rice Cooker Squid Savoury Cake is something that I’ve loved my entire life.
Find What You Are Looking For & Save Now! Place all ingredients except for Benishoga (Red Pickled Ginger) in a large heat-proof bowl, mix to combine well. Add Benishoga (Red Pickled Ginger) and lightly mix.
To begin with this particular recipe, we must prepare a few components. You can have rice cooker squid savoury cake using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Rice Cooker Squid Savoury Cake:
- Make ready 150 g Squid Tube OR Rings *cut into small pieces
- Take *Note: Squid can be replaced with Octopus, Shrimps or Prawns
- Get 4 Eggs
- Get 1 tablespoon Oil
- Prepare 1 cup finely chopped Spring Onions OR Cabbage
- Get 1/4 teaspoon Dashi Powder
- Prepare 1/2 cup Self-Raising Flour
- Get 1/4 teaspoon White Pepper
- Take 2 tablespoons Benishoga (Red Pickled Ginger)
- Make ready 1/4 teaspoon Salt * add extra 1/4 teaspoon if you serve without the sauce
- Prepare <Toppings>
- Get ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
- Get Aonori (Dried Green Laver Flakes)
- Get Katsuobushi (Bonito Flakes)
- Get Japanese Mayonnaise
Line the base of rice cooker's inner pot with baking paper. *Note: The cake can be cooked using a frying pan in the way you cook pancakes, OR baked in the oven. Place all ingredients except for Benishoga (Red Pickled Ginger) in a large heat-proof bowl, mix to combine well. Add Benishoga (Red Pickled Ginger) and lightly mix. Here is how you achieve that.
Steps to make Rice Cooker Squid Savoury Cake:
- Line the base of rice cooker’s inner pot with baking paper. - *Note: The cake can be cooked using a frying pan in the way you cook pancakes, OR baked in the oven.
- Place all ingredients except for Benishoga (Red Pickled Ginger) in a large heat-proof bowl, mix to combine well. Add Benishoga (Red Pickled Ginger) and lightly mix.
- Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
- Turn out on a plate, and carefully peel away baking paper. Serve hot with/without your favourite toppings. - *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
- Oven Baking: Pour the mixture into a buttered baking dish, and bake in the oven at 200℃ for 30 to 40 minutes or until cooked. It would be quicker if you use Muffin Pan.
Ingredients of Rice Cooker Squid Savoury Cake. You need of *Note: Squid can be replaced with Octopus, Shrimps or Prawns. Great recipe for Rice Cooker Squid Savoury Cake. When I was craving 'Takoyaki', the famous ball-shaped Japanese savoury snack, I invented this dish. Octopus is the key ingredient to make 'Takoyaki' but Octopus is hard to find where I live.
So that is going to wrap this up with this special food rice cooker squid savoury cake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!