Rice Cooker Squid Savoury Cake

Name: Rice Cooker Squid Savoury Cake
Yield: 4 servings
Cuisine: British
Ingredients: 150 g Squid Tube OR Rings *cut into small pieces; *Note: Squid can be replaced with Octopus, Shrimps or Prawns; 4 Eggs; 1 tablespoon Oil; 1 cup finely chopped Spring Onions OR Cabbage; 1/4 teaspoon Dashi Powder; 1/2 cup Self-Raising Flour; 1/4 teaspoon White Pepper; 2 tablespoons Benishoga (Red Pickled Ginger); 1/4 teaspoon Salt * add extra 1/4 teaspoon if you serve without the sauce; ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce; Aonori (Dried Green Laver Flakes); Katsuobushi (Bonito Flakes); Japanese Mayonnaise

Hiroko Liston @hirokoliston

Melbourne, Australia

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

Hiroko Liston @hirokoliston

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Ingredients

4 servings

150 gSquid Tube OR Rings *cut into small pieces
*Note: Squid can be replaced with Octopus, Shrimps or Prawns
4Eggs
1 tablespoonOil
1 cupfinely chopped Spring Onions OR Cabbage
1/4 teaspoonDashi Powder
1/2 cupSelf-Raising Flour
1/4 teaspoonWhite Pepper
2 tablespoonsBenishoga (Red Pickled Ginger)
1/4 teaspoonSalt * add extra 1/4 teaspoon if you serve without the sauce
Topping
‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
Aonori (Dried Green Laver Flakes)
Katsuobushi (Bonito Flakes)
Japanese Mayonnaise

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Steps

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

Combine all ingredients except for Benishoga (Red Pickled Ginger) in a large mixing bowl. Add Benishoga (Red Pickled Ginger) and roughly 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.