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 comes from Roy Choi, the god-father of the food truck movement in Los Angeles. This magic popcorn is served at his restaurant A-Frame in LA. Happy Hour, get to it!
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.
Into a large bowl with the Corn Pops!
Bacon and pineapple, too!
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!
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Roy Choi’s Furikake Kettle Corn
- Prep Time: 0 hours
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Description
Roy Choi’s infamous Kettle Corn served a A-Frame Restaurant in Los Angeles.
Ingredients
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
Instructions
- 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!
Nutrition
- Serving Size: serves 4
Maude
This is too weird not to be good. Gotta try it.
However… by “Corn Pops”, do you mean the Kellogg’s cereal (sweet), or the fried/not really popped corn snacks (salty)? In the picture it doesn’t look like either… but I bet it would make a huge difference.
Jean
those are the new, improved “corn pops”, just like the old ones, but squashed.
karen w.
how long does this keep for? looks like it would be a great Christmas gift in cute jars
joythebaker
well it has bacon so I’m not sure this would be the best for gifts.
Sharana at Living The Sweet Life Blog
Sounds like the perfect mix of sweet & salty — yumm!
Nicolette
I like how it says it “serves four”.
Lol. Like I’d share this. ;)
Jaimie
Totally a local recipe in hawaii but with popcorn, furikake, and kakimochi (mochi crunch). Yum yum! But love the cornpop idea! And everythinh is better with bacon!
Gemma
Joy! I love you but this looks like an April Fool. :) Bacon! Pineapple! Seaweed! No.
joythebaker
but YES tho.
tracy shutterbean
totes yes.
Gemma
Ha! :)
stephyharrison07
Sounds like an interesting combination! The Corn Pops were definitely unexpected!
Sonja
Digging the jazz piano! I’d love to hear:). I love jazz harmonies!! I bet you’ve heard some good jazz and dixie land down there, too!
Jen @ Marshmallows and Margaritas
This looks intriguing! Thank you for providing a fish flake-free version of furikake, too. I am extremely allergic to fish, and therefore end up avoiding most Asian cuisine for fear of hidden fish sauce/fish flakes/etc. I read “fish flakes” and thought I would have to avoid this, too, but it looks like there is hope for me yet!
Sandee
I just so happen to have furikake languishing in my pantry! This looks so dangerously good!
joythebaker
i think you’ll really like it!
Paula
Ohhh sweet Christmas, Joy, this recipe is as though you put my tastebuds under a microscope and designed a snack accordingly. I am making this for my next party — and then eating half the batch myself before the party starts, and scurrying to make a second batch so I can pretend it never happened.
Reins
OMG yesssss. I grew up in Japan; according to my parents I was the worst about sneaking under the table in-between meals and snacking on furikake. Can’t wait to try this, thank you!
Megan @ amacaday.com
This is sooooo random but I believe somehow it works! I love people who have a vision for things that may just go together. Can I be a spelling/grammer snob and tell you the first word of this post should probably be “I”, and that furikake is a spice not a spicy, and maybe a question mark at the end of “Should I let that sink in”. I mean it it the most polite way possible :-) I won’t even be offended if you don’t let this comment make it to your comment wall :-)
dessertfortwo
Ahhh! We’re on the same wavelength. I just got his cookbook (LA, Son), and I’m devouring it! I want to make ramen all night. And all the things, basically. But this popcorn for happy hour this week? Um YES.
joythebaker
he really has an innovative food brain!
kim
this is the craziest BEST thing i’ve ever heard!!!! Cant wait to try it-and, yes, will make it EXACTLY as directed. fun! thanks for the beautiful photos, love your table and the little bowl with the chili flakes.