small, smooth sembe (Japanese Rice Crackers) without nori
Nori-based Furikake (Japanese Rice Seasoning), preferably Nori Komi or Aji Nori
Salt to taste
In This Recipe
Place the popcorn in a 7- or 8-qt pot, pour in oil, and stir to coat the popcorn thoroughly
Cover the pot tightly and turn heat to Medium-High
Cut butter into small pieces. Place in small saucepan. Turn heat to Medium-Low until the butter has melted Set aside.
When the popcorn starts to pop, shake the pot vigorously a few times to facilitate popping. Continue to shake occasionally until popping stops. Remove the pot from the heat
Place the popcorn in a very large mixing bowl. Sprinkle with salt to taste (less is more). Pour in butter and toss well. (The mixing phase may require two bowls to allow for room for tossing and mixing.)
Add furikake, one tablespoon at a time, tossing the popcorn, after each addition, until the furikake is completely integrated into the popcorn.
Add the sembe, gradually, tossing the popcorn as the sembe is added.