Go Back

Wasabi and Ginger Popcorn

Wasabi Ginger Popcorn
Patrick Evans-Hylton

Prep 15 mins
Total 15 mins


  • 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)


  • 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.
  • 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.