Rice Cooker Squid Savoury Cake.
Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, rice cooker squid savoury cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Rice Cooker Squid Savoury Cake is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Rice Cooker Squid Savoury Cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have rice cooker squid savoury cake using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Rice Cooker Squid Savoury Cake:
- Make ready 150 g of Squid Tube OR Rings *cut into small pieces.
- Get of *Note: Squid can be replaced with Octopus, Shrimps or Prawns.
- Get 4 of Eggs.
- Get 1 tablespoon of Oil.
- Get 1 cup of finely chopped Spring Onions OR Cabbage.
- Make ready 1/4 teaspoon of Dashi Powder.
- Take 1/2 cup of Self-Raising Flour.
- Make ready 1/4 teaspoon of White Pepper.
- Take 2 tablespoons of Benishoga (Red Pickled Ginger).
- Make ready 1/4 teaspoon of Salt * add extra 1/4 teaspoon if you serve without the sauce.
- Take of <Toppings>.
- Get of ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce.
- Get of Aonori (Dried Green Laver Flakes).
- Take of Katsuobushi (Bonito Flakes).
- Take of Japanese Mayonnaise.
Instructions 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..
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