Step-by-Step Guide to Make Super Quick Homemade Rice Cooker Squid Savoury Cake

Hey everyone, it is Louise, 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. For mine, I am going to make it a bit tasty. This will be really delicious.

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. Rice Cooker Squid Savoury Cake When I was craving 'Takoyaki' , the famous ball-shaped Japanese savoury snack, I invented this dish.

Rice Cooker Squid Savoury Cake is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Rice Cooker Squid Savoury Cake is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:

1. Prepare 150 g Squid Tube OR Rings *cut into small pieces
2. Take *Note: Squid can be replaced with Octopus, Shrimps or Prawns
3. Take 4 Eggs
4. Take 1 tablespoon Oil
5. Get 1 cup finely chopped Spring Onions OR Cabbage
6. Make ready 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. Get <Toppings>
12. Make ready ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
13. Prepare Aonori (Dried Green Laver Flakes)
14. Prepare Katsuobushi (Bonito Flakes)
15. Make ready Japanese Mayonnaise

Then, using the same ingredients, I created this savoury cake mixture. 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. Octopus is the key ingredient to make 'Takoyaki' but Octopus is hard to find where I live.

Instructions 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.

Add liquid amino acids or soy sauce and sugar to taste. Octopus is the key ingredient to make 'Takoyaki' but Octopus is hard to find where I live. Then, using the same ingredients, I created this savoury cake mixture. This recipe for honey nut steel cut oats is completely dump-and-cook, thanks to your handy rice cooker. It actually combines two kinds of oats and bulgur, which helps vary the texture, though you.

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