Sometimes you just feel like changing up the classics and experimenting with flavor combinations. I thought this Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle would fit in nicely with my month of Japanese inspired foods.
I was craving popcorn recently but wasn’t feeling the regular salt and butter routine. One of my friends always puts furkikake seasoning on her popcorn. I suppose when I was yearning for something different I thought of her and that’s when I decided to put it in my homemade popcorn. Why balsamic drizzle? I have no idea. I think it might have been one of those trends floating around social media land at the time. But whatever the reason, the flavors go amazing together.
Getting creative with your homemade popcorn…
When I first tired this creation I left out the butter, which resulted in all the salt and furikake falling to the bottom of the bowl. In order to get any of the flavors, I had to shake the rice seasoning over each handful of popcorn and shove it in my mouth. Not the most efficient method. Through more experimentation I found 4 tablespoons of butter was the perfect amount, allowing the salt and rice seasoning to stick on the popcorn. I use about 1 tablespoon (sometimes more) of really nice balsamic vinegar (Leonardo e Roberto’s Gourmet Blends): it’s thick, aged for twenty years, and sweet with a slight tartness. I love it. But I fully recognize that not everyone is willing to pay $30 for balsamic vinegar. You can easily reduce regular balsamic vinegar in 5 minutes to get the sweeter and thicker taste and texture.
A word of warning: it is very possible for you to eat all the popcorn yourself, even though it is meant to serve 4. Have you ever seen that interview of Amy Schumer on Ellen where she talks about eating popcorn? Yeah like that. So be careful. Don’t split your lip or anything.
Homemade Popcorn with Nori Komi Furikake and Balsamic Drizzle
- 1/2 cup popcorn kernels
- 3 tablespoons vegetable oil
- 4 tablespoons butter melted
- Himalayan salt or fine sea salt to taste
- 1 tablespoon heaping nori komi furikake plus more to taste, roasted black seaweed rice seasoning
- 1 to 2 tablespoons good quality balsamic vinegar or a balsamic vinegar reduction or to taste, see notes
Pour oil and corn into a 4-quart pan. Cover with the lid slightly ajar and place over medium heat, lifting and shaking the pan frequently. When the popping slows, remove pan from heat and transfer to a large bowl (big enough for you to get in there and mix).
Add the melted butter, mixing with your hands, spatula, or spoon.
Add the salt and furikake, mixing until evenly distributed. Taste and season to your liking. Keep in mind that nori komi furikake has salt in it, so add the salt in batches, tasting as you go.
Drizzle on the balsamic vinegar/reduction and mix. I like to add 1 tablespoon to start with and then add more if needed.
Good quality balsamic vinegars that have been aged and reduced by evaporation in a barrel are wonderful but expensive. If you'd rather not spend money on it you can take regular balsamic vinegar and reduce it yourself.
Take 1 cup balsamic vinegar and place it in a non-stick skillet over medium-high heat. Bring to a boil and then reduce heat to medium-low, bringing the vinegar to a simmer. Keep at a simmer for about 3 to 4 minutes until it is a little thinner than you would like it to be. It will continue to thicken after it is taken off the heat.