Furikake Popcorn

Name: Furikake Popcorn
Ingredients: 3 tablespoons roasted shredded seaweed, torn into smaller pieces (or shred your own nori); 3/4 teaspoon bonito flakes; 1 1/2 teaspoons black and white sesame seeds, toasted; 1 teaspoon salt; 1 teaspoon brown sugar; 4 tablespoons vegetable oil; 1/2 cup popcorn kernels; 4 tablespoons unsalted butter; 1/2 teaspoon soy sauce; 1 1/4 cups Japanese rice crackers (optional)

10 ingredients

7 steps

Ingredients

3 tablespoons roasted shredded seaweed, torn into smaller pieces (or shred your own nori)
3/4 teaspoon bonito flakes
1 1/2 teaspoons black and white sesame seeds, toasted
1 teaspoon salt
1 teaspoon brown sugar
4 tablespoons vegetable oil
1/2 cup popcorn kernels
4 tablespoons unsalted butter
1/2 teaspoon soy sauce
1 1/4 cups Japanese rice crackers (optional)

Directions

1

In a medium-sized pot or large saucepan with a cover, add the oil so that it coats the bottom of the pan.
2

Add the popcorn, cover, and place over medium-high heat.
3

When the kernels start to pop, shake the pan until the popping slows to a few seconds between each pop.
4

Shaking the pan will help to prevent the popcorn from burning.
5

In a small saucepan, melt the butter and add the soy sauce and furikake.
6

If using, add the rice crackers to the popped popcorn, and pour the butter-soy-furikake mixture all over, tossing to coat.
7

Transfer to a large bowl and serve warm.