Popcorn
Vermicular Frying Pan 20cm
or
Oven-Safe Skillet 20cm
or
Oven-Safe Skillet 20cm
Cooking Time
- Cook
Ingredients
- 2 ½ tablespoons (30 g) popcorn kernels
- ¾ tablespoon (10 g) unsalted butter
- Kosher salt, to taste
- 1 tablespoon extra-virgin olive oil or coconut oil
Equipment
- Glass or Stainless Steel Lid
DIRECTIONS
Add oil and popcorn kernels into the pan. Cover, turn heat on to low, and leave for about 3 minutes or until kernels begin to pop.
Gently shake the pan, while covered, for about 5 minutes or until all kernels have popped, then turn off heat.
Transfer the popcorn to a bowl. In the same pan, add butter. Once melted, drizzle the butter over the popcorn. Sprinkle salt, stir, and serve warm.
Note
Sprinkle furikake seasoning to your liking for extra savory flavor, or for a sweet option, add cinnamon sugar.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
