Combine 1/3 cup clarified butter, sugar, and salt in a large bowl. Sift in matcha and mix. Set aside.Sifting the matcha using a mesh strainer will prevent clumping and make it easier to mix all the ingredients together.
MAKE STOVETOP POPCORN
Put 1 ½ tablespoons clarified butter and 3 kernels into a pot and close the lid. Turn heat to medium-high and wait for a kernel to pop.
Once you hear a kernel pop, add in the rest of the kernels and close the lid. Shake the pot every few seconds.Every 20-30 seconds give the pot a shake until the popping slows down to 4-5 seconds between pops. (Don't forget to use oven mitts since the handles will be hot!) When the popping sound slows down to 4-5 seconds between pops, you can turn off the heat.
Coat the popcorn with the matcha butter topping and serve immediately.After turning off the heat, slowly open lid to let steam escape. Pour popcorn a cup at a time into the large bowl with the matcha topping and coat popped kernels evenly.
Don't dump the entire pot of popcorn into the mixing bowl because it'll be hard to get an even matcha coating since you won't have enough room in the bowl. Add in scoopfuls at a time.
Use a pot that can hold at least 2 quarts. A pot with a glass lid is even better since you can see the popcorn as it pops.
Mixing the popcorn with the matcha topping can get VERY messy. I used my bare hands since it was hard to get it to mix using anything else. So just be prepared to get green, delicious buttery hands if you do the same.
Using clarified butter is what keeps the popcorn from getting soggy from the topping so make sure you use that instead of regular butter.
Don't leave the popcorn on the heat unattended. It can burn quickly if you're not moving the popcorn around in the pot.
Use good quality but not the most expensive matcha. Get the brightest green in the $15-$30 range.