Wasabi and Ginger Popcorn
Wasabi and Ginger Popcorn is a gluten free and lacto ovo vegetarian main course. For $2.79 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 975 calories, 31g of protein, and 14g of fat each. This recipe is typical of American cuisine. 178 people have made this recipe and would make it again. If you have salt, popped corn, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes roughly 15 minutes. With a spoonacular score of 96%, this dish is spectacular. Users who liked this recipe also liked Sweet & Spicy Wasabi Popcorn, Wasabi Ginger Fudge, and Wasabi Ginger Sauce.
Servings: 12
Preparation duration: 15 minutes
Ingredients:
1 tablespoon black sesame seeds
3 tablespoons butter, melted
1/4 cup candied ginger, finely chopped (to steer clear of a sticky situation, dip a paper towel in a little olive oil and swipe the blade of the knife with it every few chops)
1/2 teaspoon granulated sugar
3 to 4 quarts freshly popped corn, from a popcorn maker
1/2 teaspoon salt
2 teaspoons wasabi paste
1/2 cup wasabi-flavored fried peas (optional)
Equipment:
whisk
bowl
pot
Cooking instruction summary:
1. Place the popcorn in a large, clean paper bag or a large pot. In a small bowl, combine the salt, sugar, and sesame seeds. In a medium bowl, whisk together the melted butter and wasabi until fully incorporated. Stir in the ginger and peas, if using.2. Drizzle the butter mixture over the popcorn, fold over the top of the bag or cover the pot with a lid, and shake until the popcorn is coated. Sprinkle the salt mixture over the popcorn and shake a few times again to coat. Serve immediately.
Step by step:
1. Place the popcorn in a large, clean paper bag or a large pot. In a small bowl, combine the salt, sugar, and sesame seeds. In a medium bowl, whisk together the melted butter and wasabi until fully incorporated. Stir in the ginger and peas, if using.
2. Drizzle the butter mixture over the popcorn, fold over the top of the bag or cover the pot with a lid, and shake until the popcorn is coated. Sprinkle the salt mixture over the popcorn and shake a few times again to coat.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
