Shichimi Pepper

• 2 tbsp sunflower oil
• 100 g (3½ oz/½

In a pan with a lid, heat the sunflower oil on a high heat until hot and smoking. Add the popcorn kernels and cover with the lid. The popcorn should start popping very soon after this, and after a couple of minutes when there is a time gap of 1–2 seconds between pops, turn the heat off, leaving the pan covered until the corn stops popping.

Transfer the popcorn from the pan into a large