Roy Choi’s Furikake Kettle Corn
I’m don’t have a cool party trick. I’m not double jointed. I’m not a gymnast or former cheerleader. I can’t curse in Russian. I never could do one of those beer funnel things. My tap dancing skills really need some work (mostly because I never had them in the first place). I can play a few jazz tunes on the piano, but that always ends up being more embarrassing than impressive.
In the absence of a party trick there is this: Roy Choi’s Furikake Kettle Corn. Praise the Lord above. This is SO FOR REAL GOOD.
There’s a lot we need to talk about. I know that I’ve mentioned the work ‘furikake’ like it ain’t no thing and you might be like.. um, WHAT!?
Furikake is a sweet and savory Japanese spicy that is meant to be sprinkled over white rice. In furikake you’ll find, dried fish flakes (bonito), seaweed bits, sesame seeds, sugar, salt, and (in the case of my furikake) wasabi. It’s a magic seasoning that encompasses every sweet, salty, savory, and umami desire. Find Wasabi Furikake (with fish flakes) here. Find Furikake (without fish flakes) here.
To our kettle corn we also add Corn Pops (YES a cold cereal), finely chopped bacon (burnt is best), finely chopped dried pineapple, red pepper flakes, chives, and browned butter.
Should I step back a bit and let that sink in. Those are some crazy flavor combinations.
This recipe is non-negotiable.
First non-negotiable: you must make it. I know I’m bossy, but don’t fight me on this one.
Second non-negotiable: all of the listed ingredients must make their way into this oh-my-gosh-AMAZING popcorn concoction. You can’t substitute kale for furikake, margarine for butter, air for dried pineapple, or corn flakes for corn pops. Everything in the bowl! Every little bit. This recipe is exactly right.
I didn’t add a tremendous amount of sugar to my kettle corn. It’s mostly popcorn. Not too sweet.
Crisp bacon and dried pineapple are chopped extra-fine.
Furikake, red pepper flakes, chives, and butter are tossed together in the popcorn.
Don’t taste it yet… if you go in now, you’ll never ever stop.
Once in a serving bowl I add a good dose (like a really good dose) of Furikake, chili flakes, cayenne pepper, and chives. The popcorn should be inundated with toppings, sweet and salty.
It’s hard for me to properly articulate how intriguing and unstoppable this popcorn mixture is. The ingredients are a bit unusual, but once you get your hands on them you’ll have a party trick from here until your partying days are over. It really is that wondrous!Print
Serving Size: serves 4
Roy Choi's infamous Kettle Corn served a A-Frame Restaurant in Los Angeles.
- For the Kettle Corn
- 3 tablespoon canola oil
- 1/4 cup corn kernels
- 1 tablespoon granulated sugar
- salt to taste
- For the Mix
- 4 heaping cups kettle corn
- 1 cup Corn Pops (the cold cereal)
- 2 tablespoons furikake, plus more for topping if desired
- 1 teaspoon red pepper flakes
- pinch of cayenne pepper
- 3 tablespoons finely chopped dried pineapple
- 3 tablespoons finely chopped crisp bacon
- 4 tablespoons unsalted butter, melted and browned
- 2 tablespoons minced chives
- To make the kettle corn, in a medium saucepan with a tight-fitting lid, heat the canola oil over medium heat. Add the corn kernels and sprinkle with granulated sugar. Place the lid over the pan, keeping the lid slightly ajar.
- Allow popcorn to begin popping. Once or twice, cover the pan completely, and use pot holders to lift the pan and shake it. When popping slows, remove from heat and sprinkle lightly with salt. Shake into a large bowl.
- Add Corn Pops, furikake, red pepper flakes, pinch of cayenne, diced pineapple, and diced bacon. Drizzle the melted butter over the mixture and toss to combine. Place in a serving bowl and sprinkle with more furikake and minced chives.
- Serve and enjoy!