Roy Choi’s Furikake Kettle Corn

furirkake corn with logo

This recipe is from Chef Roy Choi and he serves it in his restaurant A-Frame in Los Angeles. It’s based on Hawaiian hurricane popcorn. It is a super weird combination but it’s so good. I saw it about 2 weeks ago on Joy the Baker and I wanted to make it right away. The recipe calls for Kellogg’s Corn pops cereal and here they are not that easy to find. I went to an American store where they do sell it but they were out and they would only have it in a week and a half. I didn’t want to wait that long so I got the closest thing possible and it worked out pretty well.  I used Kellogg’s Honey pops which are sold in regular supermarkets here.

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When you eat it you need to try to get a bite of everything, the corn, bacon, pineapple, Furikake, butter, chives and cereal.  It all tastes so good together. It’s addictive. Zagat called it crack corn and I can see why. It’s also very filling. My husband and I ate it on Saturday around 5pm and we ended up not having dinner because we were still full for the rest of the night.

If you have never heard of Furikake, it’s a dry Japanese seasoning that it’s usually sprinkled on top of rice. It usually contains bonito flakes, seaweed, sesame seeds, sugar, salt and in some wasabi. This recipe makes a big bowl.

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Ingredients:

For the Kettle corn:

1/3 cup of corn kernels

3 tablespoons of vegetable oil

2 tablespoons of sugar

Salt to taste

For the rest of the mixture:

1 cup of Corn pops or in my case Honey pops

2 tablespoons of wasabi Furikake

Pinch of cayenne

5 slices of crispy bacon, chopped into little pieces

3 tablespoons of dried pineapple, chopped very small

2 tablespoons of melted butter

2 tablespoons of chives, minced

 

To make the kettle corn, put the oil in a saucepan with a lid and heat it up over medium heat.  Once the oil is hot, add the corn kernels, and the sugar. Cover with the lid. Shake the pan often so the sugar can mix well with the corn and to prevent burning it. When the popping has slowed down, remove from the heat. Place the popcorn in a baking sheet lined with parchment paper or aluminum foil. Spread it out and sprinkle some salt. Allow to cool down a bit.

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Melt the butter in a small pan and set aside.

In a large bowl, add the cereal, Furikake, cayenne, pineapple, bacon and kettle corn. Mix it all well and then add the melted butter. Toss again to get the butter everywhere. Finish it off with the chives and extra Furikake.  Serve with napkins.

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