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Rice Cooker Squid Savoury Cake
Rice Cooker Squid Savoury Cake

Before you jump to Rice Cooker Squid Savoury Cake recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Most of us believe that comfort foods are terrible for us and that we have to keep away from them. But if your comfort food is candy or junk food this holds true. Otherwise, comfort foods could be really nutritious and good for you. There are some foods that, when you eat them, may better your mood. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.

Cold water fish are good if you want to feel better. Cold water fish including tuna, trout and wild salmon are high in DHA and omega-3s. These are two substances that boost the quality and function of the grey matter in your brain. It’s true: consuming a tuna fish sandwich can earnestly boost your mood.

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Go with these tips instead!

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

The ingredients needed to cook Rice Cooker Squid Savoury Cake:
  1. You need 150 g Squid Tube OR Rings *cut into small pieces
  2. Provide *Note: Squid can be replaced with Octopus, Shrimps or Prawns
  3. Prepare 4 Eggs
  4. Take 1 tablespoon Oil
  5. Provide 1 cup finely chopped Spring Onions OR Cabbage
  6. Prepare 1/4 teaspoon Dashi Powder
  7. Use 1/2 cup Self-Raising Flour
  8. Provide 1/4 teaspoon White Pepper
  9. Take 2 tablespoons Benishoga (Red Pickled Ginger)
  10. Get 1/4 teaspoon Salt * add extra 1/4 teaspoon if you serve without the sauce
  11. Prepare <Toppings>
  12. Use ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
  13. Get Aonori (Dried Green Laver Flakes)
  14. Get 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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