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Matcha Popcorn

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Matcha Popcorn

[[ recipeID=recipe-8lxt7ujky, title=Matcha Popcorn ]]

Eric is the founder and chief evangelist at Breakaway Matcha. He's also an author, ghostwriter, editor, cooking instructor, and private chef. For 16 years, he lived and worked in Japan, where he took deep dives into all things matcha, food, literature, arts, and culture. Eric is the author of three cookbooks: The Breakaway Cook, The Breakaway Japanese Kitchen, and Eric's Kitchen. He lives and works in Marin County, CA.

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Matcha Popcorn

Who knew that matcha goes so well with popcorn? Here we combine two of the pantry staples, matcha butter and matcha salt, along with some umami-packed nutritional yeast, into just-popped hot popcorn. Green crack!

Servings: 2 servings or maybe 1 if you're me.

Keywords:

  • Prep Time: 2 mins
  • Cook Time: 4 mins
  • Total Time: 6 mins

Ingredients

Instructions

Ingredients

  • 2 tablespoons avocado oil (or other neutral oil)
  • ½ cup popcorn kernels (mulitcolor are good)
  • 2 tablespoons matcha butter
  • 1 tablespoon (or more) Nutritional yeast (AKA hippy powder(!))
  • Matcha Salt (to taste)

Instructions

  1. In a large heavy bottomed saucepan over medium heat add the oil and 2 to 3 popcorn kernels.
  2. Cover the pan and wait for the kernels to begin to pop.
  3. Add the remaining popcorn and cover the pot, shaking the pan to evenly distribute the kernels.
  4. Continue cooking until the popcorn pops (and eventually stops), shaking the pan frequently.
  5. Transfer the popcorn to a large bowl.
  6. Add the matcha butter, toss to coat.
  7. Season with the yeast and matcha salt. Be liberal! 

Notes


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