This fiery snack gets its heat from two rockin’ roots. The first, wasabi (also known as Japanese horseradish), is best known as the ubiquitous green glob beside sushi, and it pack a powerful punch to the taste buds. The second, candied ginger, is a spice that goes from mild to wild. The two come together here as a wickedly wonderful pair.–Patrick Evans-Hylton
LC Wacky Heat and Sweet Note
Some folk swoon to this crazy melding of heat and sweet in this wasabi-ginger popcorn. Others, um, not so much. There’s only one way to find out! And we have yet to figure out a way to ensure the bits of candied ginger and wasabi peas remain evenly distributed, aside from first divvying the popcorn up into individual bowls and then simply sprinkling the chopped bits of heat and sweet on top. We’re open to suggestions.
Wasabi and Ginger Popcorn Recipe
- Quick Glance
- 15 M
- 15 M
- Makes 12 to 16 cups
- 3 to 4 quarts freshly popped corn, from a popcorn maker
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon black sesame seeds
- 3 tablespoons butter, melted
- 2 teaspoons wasabi paste
- 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 cup wasabi-flavored fried peas (optional)
- 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.
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Wasabi and Ginger Popcorn Recipe © 2008 Patrick Evans-Hylton. Photo © 2008 Lara Ferroni. All rights reserved.
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