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Popcorn with Togarashi-Seaweed Spice Blend
Serves 2
Spicy popcorn? You bet. This Japanese seven-spice blend combines salty and spicy notes for a healthy snack. If you don’t make your own togarashi, check the container before adding it to your popcorn to make sure it doesn’t contain salt. For an even simpler recipe, skip the togarashi and just grind a few pieces of nori and a pinch of salt in a blender or spice grinder to sprinkle on your popcorn instead. If you’re fresh out of nori, you can always grind wakame, arame, or dulse instead, leaving out the pinch of salt for dulse or any seaweed you taste and find already salty.
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Ingredients
- 8 cups (2 L) popped popcorn, about 1/3 cup (80 mL) kernels
- 1 tsp (5 mL) melted butter or plant-based margarine
- 1 tsp (5 mL) shichimi togarashi (see recipe)
- Pinch of salt (optional)
Shichimi togarashi
- 6 small dried red chili peppers
- 1 tsp (5 mL) sesame seeds or hempseeds
- 1 Tbsp (15 mL) sansho or Sichuan peppercorns
- 1 Tbsp (15 mL) dried orange peel
- 2 tsp (10 mL) nori flakes (or 2 sheets nori)
- 2 tsp (10 mL) poppy seeds
- 2 tsp (10 mL) ground ginger
Nutrition
Per serving:
- calories 146
- protein 5 g
-
total fat
3 g
- sat. fat 1 g
-
total carbohydrates
25 g
- sugars 0 g
- fibre 5 g
- sodium 96 mg
Directions
01
In small skillet over medium heat, toast whole dried chili peppers, sesame seeds, and sansho peppercorns for 2 minutes. Transfer to small bowl to cool. In blender or spice grinder, coarsely grind with remaining ingredients.
02
In large bowl, drizzle melted butter over popped popcorn. Sprinkle with togarashi and salt, if using.
