Togarashi shichimi is a complex Japanese seasoning blend. It is complex with different peppers, ginger, sesame. I make my own blend and cut down on the salt, cayenne and use regular toasted black peppercorns. This seasoning can be bought at many Asian food stores. I have nori (seawood sheets) on hand because I love vegetable sushi and make my own. This is a different popcorn. With all the trendy flavors out there: salted caramel or chili flavored chocolate, this is an old favorite Japanese seasoning that has stood the test of time.
When you are serving visitors or family at your next sports viewing event, movie or game night, casusal party, try this popcorn. Or make your own kettle cooked potato chips and season with togarashi. Add it to sour cream for a different flavored dip for veggies or chips.
I like to make my miso grilled corn on the cob and add a very light sprinkle of this for a change. This seasoning lends itself not only to this popcorn, but is a great flavoring for grilled seafood, chicken, or pork. Reduced fat margarine can be substituted for butter. If you need to reduce your sodium, leave out the salt. Use this for anything you would use a standard seasoning salt on to flavor.
どうぞめしあがれ (douzo meshiagare) Bon Appetit! (this is said by the cook before the meal, to those eating it).
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 seasoning***
Melt butter in small sauce pan over medium heat. Add garlic and stir one minute. Remove from heat and keep warm. Heat kernels and oils in a large covered pot over medium-high heat. Cook until almost all popcorn has stopped popping. Transfer to a large bowl. Drizzle garlic butter over the popcorn and toss to coat. Sprinkle with togarashi seasoning and toss to mix again.
***Homemade Togarashi Seasoning
1 1/2 toasted, crumbled nori sheets
1/4 cup toasted sesame seeds
finely grated zest of 2 tangerines or lemons
1 tablespoon kosher salt
1 tablespoon toasted Sichuan peppercorns
2 teaspoons ground ginger
2 teaspoons paprika
2 teaspoons toasted white or black poppy seeds
large pinch of cayenne pepper
Grind toasted, crumbled nori sheets in a spice mill or similar grinder. Add toasted sesame seeds, lemon or tangerine zest, kosher salt, toasted Sichuan peppercorns, ground ginger, toasted white or black poppy seeds, and cayenne pepper. Pulse to a uniform spice blend but not to a powder. Store air tight at room temp.