How to Prepare Favorite Rice Cooker Squid Savoury Cake

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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 Tips For Living Green And Spending less Within the Kitchen.

Until fairly recently any individual who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone's active contribution. This needs to happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Read on for some methods to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. If you're in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.

From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty straightforward to live green, after all. A lot of it really is simply using common sense.

We hope you got benefit 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 achieve it.

The ingredients needed to cook Rice Cooker Squid Savoury Cake:

1. Use 150 g of Squid Tube OR Rings *cut into small pieces.
2. You need of *Note: Squid can be replaced with Octopus, Shrimps or Prawns.
3. Use 4 of Eggs.
4. Take 1 tablespoon of Oil.
5. Use 1 cup of finely chopped Spring Onions OR Cabbage.
6. Provide 1/4 teaspoon of Dashi Powder.
7. Provide 1/2 cup of Self-Raising Flour.
8. Take 1/4 teaspoon of White Pepper.
9. Use 2 tablespoons of Benishoga (Red Pickled Ginger).
10. Use 1/4 teaspoon of Salt * add extra 1/4 teaspoon if you serve without the sauce.
11. Provide of <Toppings>.
12. You need of ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce.
13. You need of Aonori (Dried Green Laver Flakes).
14. You need of Katsuobushi (Bonito Flakes).
15. Use of Japanese Mayonnaise.

Instructions to make Rice Cooker Squid Savoury Cake:

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. 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..
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..

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