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Rice Cooker Squid Savoury Cake
Rice Cooker Squid Savoury Cake

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We hope you got benefit from reading it, now let’s go back to rice cooker squid savoury cake recipe. You can have rice cooker squid savoury cake using 15 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Rice Cooker Squid Savoury Cake:
  1. Use Squid Tube OR Rings *cut into small pieces
  2. Provide *Note: Squid can be replaced with Octopus, Shrimps or Prawns
  3. Take Eggs
  4. You need Oil
  5. Use finely chopped Spring Onions OR Cabbage
  6. Take Dashi Powder
  7. Use Self-Raising Flour
  8. Get White Pepper
  9. Take Benishoga (Red Pickled Ginger)
  10. Take Salt * add extra 1/4 teaspoon if you serve without the sauce
  11. Use <Toppings>
  12. Provide ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
  13. Take Aonori (Dried Green Laver Flakes)
  14. Provide Katsuobushi (Bonito Flakes)
  15. Get Japanese Mayonnaise
Steps 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.

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