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.


4 Servings


150g 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
1/2 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)
Japanese Mayonnaise

  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.
  5. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
  6. 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.