Black Sesame and Mustard Popcorn Recipe
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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 mustard powder 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 fine salt (a.k.a. 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 story on dorm cooking.
- 1 tablespoon black sesame seeds
- 1 teaspoon ground mustard, such as Colman’s
- 1 teaspoon fine salt
- 1/2 cup popcorn kernels
- 3 tablespoons unsalted butter, melted
- 1 tablespoon toasted sesame oil
- In a small bowl, stir together the sesame seeds, mustard, and salt. Set aside.
- Using an air popper, pop the corn kernels into a large bowl. Meanwhile, combine the butter and sesame oil in a small bowl. As the large bowl begins to fill with popcorn, alternately drizzle the butter–sesame oil mixture over the popcorn and sprinkle it with the sesame seed mixture, occasionally tossing to coat.
- When the popcorn stops popping, use your hands to toss everything together and ensure that the ingredients are evenly distributed. Serve immediately.
Hey, you know what's another nice thing to do with flavored popcorns like these? After you mix the popped corn with butter and flavorings, put it in a shallow pan in a low oven for 20 minutes or so, stirring often. That way you still have the butter flavor, but it dries out the popcorn, making it crisper and less greasy on your hands.
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.
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.
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...
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.
anyone had this?