Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, rice cooker squid savoury cake. One of my favorites food recipes. 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 current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Rice Cooker Squid Savoury Cake is something that I’ve loved my entire life.
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 recipe, we have to prepare a few components. You can cook 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
- Take *Note: Squid can be replaced with Octopus, Shrimps or Prawns
- Make ready 4 Eggs
- Get 1 tablespoon Oil
- Prepare 1 cup finely chopped Spring Onions OR Cabbage
- Prepare 1/4 teaspoon Dashi Powder
- Get 1/2 cup Self-Raising Flour
- Take 1/4 teaspoon White Pepper
- Make ready 2 tablespoons Benishoga (Red Pickled Ginger)
- Take 1/4 teaspoon Salt * add extra 1/4 teaspoon if you serve without the sauce
- Take <Toppings>
- Prepare ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
- Get Aonori (Dried Green Laver Flakes)
- Get Katsuobushi (Bonito Flakes)
- Prepare 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.
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.
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. Add the squid and the ginger. Steamed Idli (Savory Rice Cakes) - Instant Pot Pressure Cooker. This post may contain affiliate links.
So that’s going to wrap this up with this exceptional food rice cooker squid savoury cake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be 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!
