Togarashi Popcorn

By DeliciouslyDished

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Ingredients

• Shichimi Togarashi and Nanami Togarashi:
• 1/4 cup (1/2 stick) unsalted butter
• 3 garlic cloves, minced
• 1/3 cup popcorn kernels
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon shichimi togarashi
• 2 tablespoons sansho (or 1 tablespoon black peppercorns)
• 1 tablespoon dried tangerine peel
• 1 tablespoon ground red chile pepper
• 2 teaspoons flaked nori
• 2 teaspoons black sesame seeds
• 2 teaspoons white poppy seeds or black cannabis seeds
• 2 teaspoons minced garlic

Details

Servings 6

Preparation

Step 1

Melt butter in a small saucepan over medium heat. Add garlic; stir 1 minute. Remove from heat. Cover; keep warm.

Heat kernels and both oils in a large covered pot over medium-high heat; cook until almost all kernels have popped. Transfer popcorn to a large bowl.

Drizzle garlic butter over popcorn; toss to coat. Sprinkle togarashi over; toss again.

To make Shichimi Togarashi:
Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.