We assume you’re really popular, so chances are you have more tikoy at home than you care to fry from this Chinese New Year. We love to think of creativewaysto usetikoy outside of the traditional slice-and-panfry move, because its unique bouncy texture and light sweetness make it so fun to play with.
Holla if you love sweet and savory combos.
We took the tako (octopus) out of it, and replaced it with deep-fried tikoy. The process of deep-frying it gives it a gooey, mochi-like texture with a kariman-like exterior. The crunch offers a nice resistance before biting into the soft tikoy interior, and the sweet tikoy serves as a clean base for the flavors of the toppings to stand out.
- Serves: 2-4 people
- Active time: 45 minutes
- Total time: 45 minutes
- Difficulty: Easy
- 12 pieces of tikoy, cut into 1 inch cubes
- 1 cup flour
- 1 egg, beaten
- 1 cup breadcrumbs
- ¼ cup takoyaki or tonkatsu sauce
- 2 tbsp. Japanese mayo
- ¼ cup nori, sliced
- 2 tbsp. bonito flakes
- Place flour, eggs, and breadcrumbs in three separate containers.
- Take tikoy and place in flour, tossing until well coated.
- Take each piece and place in egg, and toss until coated.
- After the egg, place tikoy in breadcrumbs, making sure every side is covered.
- Place breaded pieces of tikoy on a sheet pan in one layer, and let sit for 10 minutes.
- In a pan, add oil about halfway up and heat to 350F.
- Add tikoy and fry until golden brown on all sides, about 5 minutes.
- Remove tikoy from oil and set on a plate lined with paper towels, then season with salt. Set aside.
- To assemble, place fried tikoy on a plate.
- Drizzle over takoyaki or tonkatsu sauce and Japanese mayo.
- Top with nori and bonito flakes before serving.