Recipe of Award-winning Rice Cooker Squid Savoury Cake

Rice Cooker Squid Savoury Cake.

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

Ingredients of Rice Cooker Squid Savoury Cake

1. Prepare 150 g of Squid Tube OR Rings *cut into small pieces.
2. It's 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. Prepare 1/4 teaspoon of Dashi Powder.
7. It's 1/2 cup of Self-Raising Flour.
8. You need 1/4 teaspoon of White Pepper.
9. Prepare 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. It's of <Toppings>.
12. You need of ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce.
13. It's of Aonori (Dried Green Laver Flakes).
14. You need of Katsuobushi (Bonito Flakes).
15. You need of Japanese Mayonnaise.

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..