Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, rice cooker squid savoury cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Rice Cooker Squid Savoury Cake is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Rice Cooker Squid Savoury Cake is something that I’ve loved my entire life.
To get started 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 cook it.
The ingredients needed to make Rice Cooker Squid Savoury Cake:
- Take 150 g Squid Tube OR Rings *cut into small pieces
- Prepare *Note: Squid can be replaced with Octopus, Shrimps or Prawns
- Prepare 4 Eggs
- Take 1 tablespoon Oil
- Make ready 1 cup finely chopped Spring Onions OR Cabbage
- Prepare 1/4 teaspoon Dashi Powder
- Take 1/2 cup Self-Raising Flour
- Make ready 1/4 teaspoon White Pepper
- Take 2 tablespoons Benishoga (Red Pickled Ginger)
- Prepare 1/4 teaspoon Salt * add extra 1/4 teaspoon if you serve without the sauce
- Prepare <Toppings>
- Make ready ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
- Take Aonori (Dried Green Laver Flakes)
- Take Katsuobushi (Bonito Flakes)
- Get Japanese Mayonnaise
Then, using the same ingredients, I created this savoury cake mixture. 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. Octopus is the key ingredient to make 'Takoyaki' but Octopus is hard to find where I live.
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.
Then, using the same ingredients, I created this savoury cake mixture. This dish is called 'Ikayaki' in Japanese. It's a Squid version of 'Takoyaki', that is ball-shaped Japanese savoury cake and commonly filled with cooked Octopus. It's a pancake and rather looks like 'Okonomiyaki'. It is so easy to make.
So that’s going to wrap it up for this exceptional food rice cooker squid savoury cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!