Hurricane popcorn

Units

Temperature

Servings

Ingredients

100 g popcorn kernels, about 1/2 cup; pops to roughly 12 cups popped corn
15 g neutral oil, for popping the corn
70 g unsalted butter, melted
5 g soy sauce, optional; stir into the melted butter for a savoury edge (optional)
20 g furikake, Japanese seaweed-sesame rice seasoning, ideally one with bonito flakes
100 g arare, small crunchy Japanese rice crackers, also sold as mochi crunch or kaki mochi

Pop the corn. Warm the oil in a large heavy pot over medium-high heat with a few kernels dropped in as testers. Once those test kernels pop, add the rest of the kernels in an even layer, cover, and shake the pot occasionally. Keep the heat at medium-high until popping slows to a pop every 2 to 3 seconds, then remove from the heat immediately so nothing scorches. An air-popper works too; skip the oil step and pop according to the machine’s instructions.
Melt the butter. While the corn pops, melt the butter, either on the stovetop or in the microwave. Stir in the soy sauce, if using, so it’s evenly distributed rather than pooling in one spot.
Toss in stages, while the popcorn is still warm. Tip the popped corn into your largest bowl, discarding any unpopped kernels. Drizzle a third of the butter over the popcorn and toss well, then sprinkle a third of the furikake and toss again. Repeat twice more with the remaining butter and furikake. Working in three rounds coats every kernel far more evenly than dumping everything in at once, and the popcorn needs to still be warm for the seasoning to cling.
Add the arare last. Scatter the arare over the seasoned popcorn and give the bowl one final gentle toss, just enough to distribute the crackers without crushing them. Serve right away.

Hurricane popcorn is best eaten within an hour of making it, while the popcorn is still warm and the arare is still crisp. It does not keep well; humidity from the popcorn softens the crackers and the furikake loses its aroma within a day, even in a sealed container.
Furikake brands vary a lot in saltiness and heat. Some are quite mild and sweet, others are salty or spicy with chili flakes. Taste the plain furikake before adding it and adjust the amount, or add it in smaller increments than stated if your blend is a strong one.
If your arare bag mixes in wasabi peas or peanuts, that’s a fine variation, just note it changes the nut-free status.

Furikake and arare are the traditional, and best, ingredients here; nothing else replicates their exact flavor and crunch.
Germany: furikake and arare are not supermarket staples but are reliably available at Asian grocers in larger cities and from Japanese or Asian food importers online. If truly unavailable, a rough DIY furikake can be made from toasted sesame seeds, crumbled nori sheets, and a pinch of salt, though it won’t have the fish-flake umami of the real thing; there is no good substitute for arare’s crunch, so look online before giving up on it.
Canada: furikake and arare are commonly stocked at Asian grocers in most cities, so a substitution usually is not necessary.