Movie Theater "Hurricane" Mochi Crunch Popcorn
Aunty's Pantry: Mainland Supermarket Hacks
A brown paper grocery bag is the proper vessel for shaking hot popcorn, melted butter, shoyu-glazed arare, and Nori Komi furikake. Movie nights smelled of synthetic butter and the salty, oceanic funk of toasted sesame as locals would smuggle bags of Japanese rice crackers and furikake into the theater, dumping them into hot concession popcorn once the lights went down to create a sweet, umami-rich crunch. Start by ditching watery American butter—it makes things soggy. Instead, use pure ghee mixed with a drop of shoyu to coat the kernel with seaweed. Shake the bag until grease bleeds through the paper.
Ingredients
- popcorn kernels1/2 cup
- neutral oil2 tbsp
- ghee4 tbsp
- shoyu1/2 tsp
- granulated sugar1/4 tsp
- nori komi furikake1/3 cup
- kakimochi1 1/2 cup
Method
- 01
Pop the kernels over medium-high heat.
Heat the oil in a large, heavy-bottomed pot, drop in a few test kernels, and once they pop, add the rest, shaking constantly until the popping subsides to one pop every two seconds. Transfer immediately to the largest mixing bowl you own.
- 02
Build the shoyu-butter glue.
While the popcorn is still warm, melt the ghee in a small saucepan, vigorously whisking in the shoyu and sugar until the sugar is completely dissolved.
- 03
Drizzle and toss the popcorn.
Working quickly, slowly drizzle the melted ghee mixture around the perimeter of the bowl while aggressively folding the popcorn to coat the kernels evenly.
- 04
Lock in the seaweed seasoning.
Immediately sprinkle the furikake over the popcorn, continuing to toss so the warm fat grabs the sesame seeds and seaweed, cementing them to the surface.
- 05
Fold in the final crunch.
Add the kakimochi rice crackers last, giving the bowl a gentle fold so they don't get soggy or greasy; dig deep when serving, as the heavy crackers will naturally seek the bottom of the bowl.
Notes
The Li Hing Mui upgrade.
For a highly authentic sweet-and-sour local variation, whisk one tablespoon of Li Hing Mui (dried plum) powder into the warm ghee before tossing.
Sourcing kakimochi.
Look for soy-glazed Japanese rice crackers in the Asian aisle or at Trader Joe's. Avoid generic gas-station oriental snack mixes, as they lack the proper crunchy texture and sweet soy glaze.
From Cook Hawaiian in America.