Teriyaki popcorn

The trick is to use a large pan so that you can coat the popcorn quickly and evenly in the sauce as it evaporates.

Teriyaki popcorn Credit: Yusuke Oba

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp canola or vegetable oil
• ¼ cup popcorn kernels
• 3 tbsp sugar
• 3 tbsp soy sauce
• 1 tbsp mirin 
• 1 tbsp cooking sake

Instructions

1. In a deep saucepan, heat the oil to medium heat.
2. Prepare the teriyaki sauce by heating sugar, soy sauce, mirin and sake in a small saucepan (low heat). Once the sugar has mixed, put it aside.
3. Add popcorn kernel to the oil to test. If it spins, it is ready.
4. Add all the popcorn kernels, cover with a lid and cook. Shake the pan occasionally until all the popcorns pop. Remove the popcorn from the pan.
5. Wait for the pan to cool slightly, and add the teriyaki sauce. Quickly add the popcorn and coat it with the sauce as it evaporates. Serve immediately. 

 

View more ridiculously tasty recipes from our Popcorn Cup collection to celebrate the World Cup.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.