This Asian fusion popcorn from Hawaii originated in a popcorn cart and is now sold in microwave packs all over the islands. Making it at home only takes a shake of furikake, a Japanese rice seasoning common in Asian markets. More economical and avoids the MSG, artificial butter flavoring and other chemicals found in the pre-packaged version.
- Fresh popcorn
- Melted butter (can mix with good olive oil), 1 tablespoon per quart of popcorn
- Touch of soy sauce (about 1/8 teaspoon for each tablespoon butter)
- Nori furikake (Japanese rice seasoning consisting of salt, sugar, sesame seeds and bits of roasted seaweed), about 1 tablespoon per quart of popcorn
- Japanese rice crackers (aka arare or, in Hawaii, mochi crunch)
- Mix a touch soy sauce with melted butter. Gradually drizzle butter mixture over popcorn, distributing it as evenly as you can. Use a large spoon to mix well or shake popcorn vigorously in a bag.
- Sprinkle furikake over popcorn, stirring/shaking well to distribute. Mix in rice crackers if you like. Top with an additional sprinkle of furikake.
- You can buy furikake on Amazon, but it’s cheaper (around $2) at the store. The label may have a lot of Japanese on it, but look on the back to find ingredients listed in English. If you find the JFC brand, which I like because it has no MSG, the nori version has a blue label.
- I use 1/2 cup popcorn in my air popper to make about 16 cups (4 quarts) popped corn. For this amount I use 1/4 cup (1/2 stick) butter, 1/2 teaspoon soy sauce and 1/4 cup furikake.
- If you are making stovetop popcorn (Simply Recipes has a smart technique), you might need less butter since some oil is used during cooking.
- I don’t recommend commercial microwave popcorn for health reasons, and because it’s usually pre-flavored (you won’t want double up on fat and salt). But you can easily make your own microwave popcorn in a brown paper bag – it’s cheaper too.
Here’s a link back to the post and pictures.