Rice Cooker Squid Savoury Cake. Then, using the same ingredients, I created this savoury cake mixture. This recipe has been submitted by the Good Food community. The Best Savoury Rice Recipes on Yummly
Grease rice cooker bowl with melted butter and add cheese cake mixture. Because the rice cooker environment is sealed, it reduces the air pressure over the liquid so it boils faster. Fluffy, Japanese-style cheesecake cooked in a rice cooker. You can cook Rice Cooker Squid Savoury Cake using 15 ingredients and 5 steps. Here is how you cook it.
Ingredients of Rice Cooker Squid Savoury Cake
- Prepare 150 g of Squid Tube OR Rings *cut into small pieces.
- Prepare of *Note: Squid can be replaced with Octopus, Shrimps or Prawns.
- Prepare 4 of Eggs.
- It’s 1 tablespoon of Oil.
- You need 1 cup of finely chopped Spring Onions OR Cabbage.
- Prepare 1/4 teaspoon of Dashi Powder.
- Prepare 1/2 cup of Self-Raising Flour.
- You need 1/4 teaspoon of White Pepper.
- It’s 2 tablespoons of Benishoga (Red Pickled Ginger).
- Prepare 1/4 teaspoon of Salt * add extra 1/4 teaspoon if you serve without the sauce.
- It’s of
. - You need of ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce.
- It’s of Aonori (Dried Green Laver Flakes).
- Prepare of Katsuobushi (Bonito Flakes).
- You need of Japanese Mayonnaise.
It is especially great for when you do not have access to or don't want to use the oven. – Allow the cake to cool in the fridge for about an hour before eating. When it is first finished, it will have a strong egg flavor and you won't really taste the. Salty, savory and slightly sweet, it can balance the spiciness of many Korean dishes. Great for dinner parties and also a great snack for kids since you can sneak in some extra veggies if you want.
Rice Cooker Squid Savoury Cake step by step
- 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..
- 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..
- Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting..
- 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..
- 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..
The most adventurous I've gotten with my rice cooker was to cook quinoa in it;) I never would have. The cake is topped with savory topping and killer sauce. But let me tell you, the steamed rice cakes do not require much ingredients. You can go with all the toppings I put here or, to me, if I have either the savory shrimp toppings or meat toppings and the scallions, I'm good really! Not only are these rice cakes delicious, they also provide a consistent energy source that doesn't upset the stomach.
