|A typical furikake bottle|
Setting aside my boyfriend's annoying quirks, this is a traditional hapa food, taking American chex mix and putting a twist on it. Before commercial chex mixes were in stores, chex cereal was spiced up at home. This is the Japanese American version.
The flavor is sweet/salty, like Japanese arare/kakimochi (rice crackers). If you make it and it seems too intense, just add an extra couple cups of dry material.
There are tons of different recipes out there for this, but I adapted FOODjimoto's because I liked the idea of the Tapatio and the Worcestershire sauce adding some complexity. I upped the Tapatio, for extra kick, but it was still mild. Instead of almonds, feel free to substitute peanuts, cashews, or anything that strikes your fancy going down the grocery aisle. I don't care for wheat chex, but that's up to you. Besides bugles, try some corn chips! Be creative!
Nori Furikake Chex Mix
4 cups each of rice and corn chex
1 bag of bugles (approx 7 ounces)
1 bag of pretzels (approx 7 ounces)
|My little gift bags!|
3/4 cup butter
3/4 cup sugar
3/4 cup karo syrup
3/4 canola oil
2 tbs shoyu
2 tbs Worcestershire sauce
2 tbs Tapatio
1 bottle of nori komi furikake*
*Nori komi furikake sometimes is labeled in English under the name "nori goma furikake" or "nori gomi furikake."
Preheat the oven to 250 degrees Fahrenheit. In a small saucepan, combine the butter, sugar, syrup, and oil and heat over medium, stirring until the sugar dissolves and the butter melts. Take off heat and stir in the shoyu and two sauces. Pour over the dry material in a big aluminum foil roaster. I like these because you can just throw them out afterwards, but you can also line a couple 9"x13" pans in foil. Stir the mix well to distribute the sauce. Place in oven and every 15 minutes stir to continue to coat the pieces well. After the first stirring, sprinkle the entire bottle of furikake over the chex mix, stirring well. Continue to bake and stir every 15 minutes, until the sauce has completely evaporated, normally about 45 minutes to an hour. Let cool completely, then serve.
This makes a lot, and my boyfriend and I can only eat so much, so I packaged some of it up to give to my aunts and grandma.
Butter Mochi: Hapa Food
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