Whether you like your popcorn sweet, salty or a lil' of both, you'll be impressed by these 4 unique flavors.
60 grams popcorn
2 tablespoons vegetable oil
Soy sauce and butter flavor:
20 grams butter
1 tablespoon soy sauce
1 teaspoon aonori (dried seaweed)
Marshmallow caramel flavor:
20 grams butter
40 grams marshmallow
Mentaiko mayonnaise flavor:
1/2 mentaiko (fish roe)
1 tablespoon mayonnaise
Matcha sugar flavor:
1 tablespoon matcha
1 tablespoon sugar
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Heat vegetable oil in a fryin gpan over medium heat and add in the popcorn. Cover with a colander that's slightly smaller than your pan.
Cook until popcorn has popping, occasionally shaking the pan to prevent popcorn from burning.
To make the marshmallow caramel flavored popcorn, heat butter and marshmallow over medium heat and cook until amber in color.
Turn off the heat and stir in 1/4 of the popped corn and quickly mix it around to coat.
Transfer coated popcorn onto paper towels and let it cool. Once the popcorn is cool enough to touch, separate with your hands.
To make the soy sauce and butter flavor, melt butter in a pan and add soy sauce. Stir in 1/4 of the popped corn and quick mix to coat.
To make the mentaiko and mayonnaise flavor, crumble the mentaiko into a frying pan and cook over low heat until dry and crumbly.
Turn off the heat and add in mayonnaise and mix well.
Stir in 1/4 of the popcorn and mix to coat.
Finally to make the matcha flavor, put the popcorn into a bowl. Sift in matcha and sugar and mix to coat.
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