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Before you jump to Rice Cooker Squid Savoury Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is nowadays a lot more popular than in the past and rightfully so. There are a lot of health conditions related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that many people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, simply making some small changes can positively affect daily eating habits.
To see results, it is definitely not a requirement to drastically modify your eating habits. It’s not a bad idea if you want to make major changes, but the most important thing is to gradually switch to making healthier eating selections. Sooner or later, you will find that you actually prefer to ingest healthy foods after you have eaten that way for a while. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate previously.
Hence, it should be quite obvious that it’s not at all difficult to add healthy eating to your everyday life.
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 do that.
The ingredients needed to cook Rice Cooker Squid Savoury Cake:
- You need 150 g Squid Tube OR Rings *cut into small pieces
- Provide *Note: Squid can be replaced with Octopus, Shrimps or Prawns
- Get 4 Eggs
- Prepare 1 tablespoon Oil
- Get 1 cup finely chopped Spring Onions OR Cabbage
- You need 1/4 teaspoon Dashi Powder
- Use 1/2 cup Self-Raising Flour
- Use 1/4 teaspoon White Pepper
- Provide 2 tablespoons Benishoga (Red Pickled Ginger)
- Use 1/4 teaspoon Salt * add extra 1/4 teaspoon if you serve without the sauce
- Take <Toppings>
- Provide ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
- Prepare Aonori (Dried Green Laver Flakes)
- Get Katsuobushi (Bonito Flakes)
- Prepare Japanese Mayonnaise
Steps to make Rice Cooker Squid Savoury Cake:
- 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.
Octopus is the key ingredient to make 'Takoyaki' but Octopus is hard to find where I live. Then, using the same ingredients, I created this savoury cake mixture. Using the porridge setting and the timer on my Zojirushi rice cooker, I cook steel cut oats into a creamy porridge overnight. This can also be done in a slow cooker. See more ideas about rice cooker recipes, wolfgang puck rice cooker, cooker recipes.
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