- 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
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 creative ways to use tikoy outside of the traditional slice-and-panfry move, because its unique bouncy texture and light sweetness make it so fun to play with. So this year, we decided to use it in a funky version of takoyaki.
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.