Most days I feel like all I do is snack. I eat all day long and always feel partially satisfied. I am constantly jumping back and forth between wanting salty, sweet and savoury food. Some chocolate here, avocado there, and normally for my salty craving, I go for some popcorn. Popcorn is especially satisfying as a snack because just a small amount of kernels turns into a huge bowl of popcorn. Eating a few pieces at a time also means that it lasts a little longer than most other things I munch on, which is always a good thing. I pretty much always make my popcorn the same way. Making sure it is salty but also that there is a little bit of spice and sweetness balancing it out. This miso butter, togariashi spiced concoction is not my usual fare but it’s definitely something special.
If you haven’t tried miso butter before, it is pretty delicious. You just use equal parts miso and butter and you get a super savoury, salty, umami result, to use on whatever your heart desires. So far, I’ve only used it with this popcorn and this amazing corn dish. Along with the miso butter I liberally sprinkled togarashi for a spicy kick. I love a salty/spicy combination with my popcorn and togarashi seemed like the obvious choice. If you’ve never had it before, it is always served with udon soup at Japanese restaurants and my boyfriend is absolutely obsessed with it. Finally, some toasted nori sheets add some extra texture and colour to the whole thing.
The popcorn is a pretty unique end result. But it goes back to the basics of pairing spicy, salty, savoury flavours together for a bowl of crunchy popcorn that became more and more addictive as I started snacking on it. The recipe below is for just 1/3 cup of raw popcorn kernels (which I can easily demolish on my own) so make sure to multiply as needed.
I could easily eat this bowl myself, so make sure to multiply the recipe as needed.
I prefer to make my popcorn in coconut oil, but you can make it however you normally do and then just add the seasoning.
In a pot over medium heat, melt your coconut oil.
Add popcorn kernels and cover the pot.
Once the popcorn stops popping, remove from heat and shake the pot. Let any remaining kernels pop.
Pour popcorn into a large bowl.
In a small bowl, mash together your butter and miso.
In the same pot that you popped your popcorn, melt your miso butter.
Put the popcorn back in the pot, add the togarashi, and crumbled nori sheet and toss the popcorn until everything is evenly distributed.
Serve popcorn in a large bowl.
Japanese Inspired Popcorn was last modified: April 25, 2015 by