I grew up on popcorn. My dad made it for us on the stove in the pot of an old pressure cooker that belonged to my grandma. He’d pour in oil and kernels and line up bowls on the counter for all of us. I’d sit with him on the kitchen floor in front of the stove, waiting for the telltale pops and pings.
Over the years I’ve experimented with an air popper and do-it-yourself microwave popcorn in brown paper bags. But I’ve always preferred the taste of stovetop, made in the pot of my grandma’s pressure cooker, which my dad passed down to me a few years ago.
Though my dad was a pro at winging it with the ratio of oil to kernels, I have to measure to get it just right. For toppings, we like salt and lots of nutritional yeast or as an occasional treat, a mix of salt and sugar to make kettle corn. My husband grew up sprinkling Parmesan cheese on his popcorn. What do you like on yours?
- 2 tablespoons oil such as coconut or peanut
- 1/3 cup popcorn kernels
- Your favorite toppings
- Place oil and 3 kernels in a large, heavy pot. Cover tightly and place over medium heat.
- When you hear one of the kernels pop, pour in the rest of the kernels and cover.
- When popping slows way down, remove from heat and carefully pour into bowl. (I use the lid as a shield when pouring in case more kernels pop on their way out!)
Amount Per Serving (1 serving) Calories 389 Calories from Fat 261 Total Carbohydrates 35g 12% * Percent Daily Values are based on a 2000 calorie diet.
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Although the overall process of making teppanyaki popcorn is quite sophisticated-the ingredients required are very simple. You can almost at all times find them on your kitchen shelf! All you need are the very basic ingredients required for making regular popcorn; that’s it nothing expensive or sacred.
I bet you were wondering you had to climb some holy Japanese mountain to obtain the secret ingredient for making the ultimate teppanyaki popcorn- be assured as that is surely not the case.
You all probably know the ingredients of a popcorn- and that is raw popcorn only! You can choose to add other ingredients like butter, caramel etc. However, when making teppanyaki popcorn it is advised that a little care is taken when selecting the popcorn kernel.
What flavors can you create?
- you can add your sugar to get traditional style caramel popcorn just glazed right on top of the popcorn kernels
- why not add some parmesan cheese instead of salt to create a unique flavor
- try some lemon juice and black pepper grinds the next time you make popcorn for a vibrant and fresh taste
- or go completely asian style and add some sesame oil and some nori flakes to get a Japanese umami popcorn
- add paprika powder and celery salt to get that crab seafood seasoning flavor we all love
- as with the parmesan instead of salt, you could also add some bacon pieces to the grill to get a smokey salty flavor
- go indian with some mustard seeds and coconut oil added to the mix. The mustard seeds will pop just like the popcorn will. You can add some chili poweder as well if you like it spicy
Now you already know that teppanyaki grill is usually at high temperatures- so this means all your kernels need to be ‘equally raw’ in order to get an even mixture of perfectly cooked teppanyaki popcorn.
This sounds a tad bit confusing no? Well, let me break it down: the teppanyaki girdle has a uniform high temperature at its surface, each popcorn kernel will be cooked after a certain time and if kept for a little longer they will be burned. As a result, you must make sure all the kernels are being at the same time- well, almost at the same time.