Black Sesame and Mustard Popcorn
TIME/SERVINGS
Total: 10 mins
Active: 5 mins
Makes: 6 to 8 servings
By Aida Mollenkamp
This flavored popcorn, flecked with black sesame seeds, combines the nutty, roasted flavor of sesame oil with slightly bitter dry mustard. Try serving it alongside Spicy Cinnamon-Sugar Popcorn and Parmigiano–Black Pepper Popcorn.
What to buy: We liked the slightly bitter flavor of Colman’s dry mustard in this recipe; it provided just the right amount of bite.
You can find black sesame seeds in most gourmet stores and Asian markets. If you can’t find black, go ahead and use white sesame seeds.
We also found that regular table salt works best on popcorn, because its fine grain adheres better to each kernel.
Special equipment: We tested this recipe with popcorn made in an air popper, which produced stellar results.
This recipe was featured as part of our dorm cooking story.
- 1 tablespoon black sesame seeds
- 1 teaspoon ground mustard
- 1 teaspoon table salt
- 1/2 cup popcorn kernels
- 3 tablespoons unsalted butter, melted (preferably clarified)
- 1 tablespoon dark sesame oil
- In a small bowl, stir together sesame seeds, mustard, and salt. Set aside.
- Using an air popper, pop corn kernels into a large bowl. While corn pops, combine butter and sesame oil in a small bowl; stir well. As the large bowl begins to fill, alternately drizzle butter–sesame oil mixture over popcorn and sprinkle with sesame seed mixture, occasionally tossing to coat.
- When popcorn stops popping, use your hands to toss everything together and ensure ingredients are evenly distributed. Serve immediately.
COMMENTS | ADD YOUR OWN
anyone had this?
I made something similar the other night (on the stove) and it was amazing...I melted some butter with soy sauce and sesame oil, poured it on the popcorn, then topped with a little salt and some Japanese sesame/seaweed seasoning.
This sounds really interesting. I never heard of anything like it. Sesame seeds and ground mustard on popcorn? I definetely have tu try this. And the optimal way to pop popcorn is this way: http://christonium.com/culinaryreview...
LOVE IT!
The most recent time that I made it, I used 2 tablespoons of clarified butter and 1/2 teaspoon of sesame oil and it was perfect.......great combo, I never would have thought of this combination on my own.
I am wondering if anyone has tried the spice "Shichimi togarashi". It is a 7 spice mix that is used on sushi. I bought it at the store and it would seem to be a perfect addition to this recipe.
thinks for share.
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