Recipe: at dinner Rice Cooker Squid Savoury Cake

Harry Curry
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Recipe: at dinner Rice Cooker Squid Savoury Cake
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Recipe: at dinner Rice Cooker Squid Savoury Cake Delicious, fresh and tasty.

Rice Cooker Squid Savoury Cake. 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.

Then, using the same ingredients, I created this savoury cake mixture.

Then, using the same ingredients, I created this savoury cake mixture.

I cooked it in the rice cooker because I still have no access to the oven.

You can cook Rice Cooker Squid Savoury Cake using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rice Cooker Squid Savoury Cake

  1. It’s 150 g of Squid Tube OR Rings *cut into small pieces.

  2. Prepare of *Note: Squid can be replaced with Octopus, Shrimps or Prawns.

  3. You need 4 of Eggs.

  4. Prepare 1 tablespoon of Oil.

  5. You need 1 cup of finely chopped Spring Onions OR Cabbage.

  6. You need 1/4 teaspoon of Dashi Powder.

  7. Prepare 1/2 cup of Self-Raising Flour.

  8. You need 1/4 teaspoon of White Pepper.

  9. You need 2 tablespoons of Benishoga (Red Pickled Ginger).

  10. Prepare 1/4 teaspoon of Salt * add extra 1/4 teaspoon if you serve without the sauce.

  11. You need of <Toppings>.

  12. You need of ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce.

  13. It’s of Aonori (Dried Green Laver Flakes).

  14. It’s of Katsuobushi (Bonito Flakes).

  15. Prepare of Japanese Mayonnaise.

Naturally this cake can be cooked using a frying pan in the way you cook pancakes.

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'.

Rice Cooker Squid Savoury Cake step by step

  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..

It is so easy to make.

I like to add plenty of Spring Onion to the batter.

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.