Rice Cooker Squid Savoury Cake
Rice Cooker Squid Savoury Cake

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, rice cooker squid savoury cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Rice Cooker Squid Savoury Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Rice Cooker Squid Savoury Cake is something which I’ve loved my entire life. They’re nice and they look fantastic.

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.

To get started with this particular recipe, we must first prepare a few ingredients. You can have rice cooker squid savoury cake using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Rice Cooker Squid Savoury Cake:
  1. Take 150 g Squid Tube OR Rings *cut into small pieces
  2. Take *Note: Squid can be replaced with Octopus, Shrimps or Prawns
  3. Make ready 4 Eggs
  4. Prepare 1 tablespoon Oil
  5. Take 1 cup finely chopped Spring Onions OR Cabbage
  6. Get 1/4 teaspoon Dashi Powder
  7. Take 1/2 cup Self-Raising Flour
  8. Get 1/4 teaspoon White Pepper
  9. Make ready 2 tablespoons Benishoga (Red Pickled Ginger)
  10. Get 1/4 teaspoon Salt * add extra 1/4 teaspoon if you serve without the sauce
  11. Make ready <Toppings>
  12. Make ready ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
  13. Make ready Aonori (Dried Green Laver Flakes)
  14. Get Katsuobushi (Bonito Flakes)
  15. Prepare Japanese Mayonnaise

Then, using the same ingredients, I created this savoury cake mixture. Grease and line a cake tin. Add the beaten egg to the rice and mix to combine. Add the milk and stir through.

Steps to make Rice Cooker Squid Savoury Cake:
  1. 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.
  2. 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.
  3. Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
  4. 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.
  5. 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.

Mix the herbs and onion through then add the butter, salt and curry powder. In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon and scrambled eggs. Add liquid amino acids or soy sauce and sugar to taste. Put all the flour, spices, and fruit into a rice cooker to make a sweet spice cake in less than an hour. 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 exceptional food rice cooker squid savoury cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!