The only thing better than a good recipe? When something’s so easy that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed, like this umami-packed furikake popcorn upgrade.
It was summer 2020, several months into the pandemic, and hot as can be in Los Angeles. Our humble window AC unit was working overtime. I was sick of the news, sick of cooking, and sick of doing the dishes. So began my popcorn-for-dinner phase. I couldn’t bear the thought of creating another pile of dirty dishes (I didn’t have a dishwasher at the time) nor the possibility of going through the motions of another homemade meal.
And although these times felt bleak, I found a little, tiny joy in making popcorn for dinner and experimenting with my toppings. I made elote-inspired popcorn with crumbly Cotija cheese, cilantro, and lime. I made spicy-sweet popcorn with hot sauce, butter, and honey. And my favorite: a riff on Hawaiian hurricane popcorn with furikake, butter, soy, and sugar. Toasty nori and nutty sesame seeds coat each freshly popped kernel thanks to lots of melted butter. I ate furikake popcorn for dinner more times than I’d like to admit, but it’s a recipe I took with me after that dreadful time, and one I’ll always refer to as Dinner Popcorn.
Here’s how to make Furikake Dinner Popcorn:
In a large pot (I like to use a Dutch oven for this), heat 3 Tbsp. neutral oil over medium. Throw in a few popcorn kernels and cover. Once those pop—an indicator that your oil is hot enough—remove the kernels, and toss in ⅓ cup popcorn kernels. Cover with a lid and give the pot a couple of big shakes to ensure the kernels get coated in oil. Listen: You’ll hear rapid popping and the start, and you’ll know it’s done when it slows down to just a pop every few seconds. Turn off the heat and transfer popcorn to a big bowl. (You can also pop a bag of popcorn in the microwave instead.)
When your popcorn is done, make your furikake topping: In a small saucepan over medium low heat, melt 3 Tbsp. unsalted butter. Once melted, add 2 tsp. granulated sugar and a drizzle of soy sauce. Cook until sugar dissolves, about a minute. Pour butter mixture over popcorn. Sprinkle over ⅓ cup furikake mix and mix together until popcorn is evenly and fully coated. Add salt to taste, and get snacking.
