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