Something magical happens when you combine soy sauce with brown sugar and ginger. It really creates the perfect umami, or delicious, flavor on your tongue. It is the combination of saltiness, sweetness and powerful taste of ginger that really provides an amazing balance. So you’re probably thinking to yourself that this flavor combo would be perfect on some shrimp, or salmon, or even chicken or pork… Well, it’s time to have some fun and toss it with some fresh popped Homemade Popcorn.
I’ve actually made an Umami Soy Homemade Popcorn Recipe before, but I’ve never documented it and taken photos of it. With that being said, I have to admit that the photos turned out pretty good J. When I made the Umami popcorn and tasted it, I literally thought I was eating steak. The sweetened soy sauce, paired with garlic, ginger and onion, was a really meaty flavor and wow was it cool on popcorn. While you can’t replace steak with popcorn, you sure can do your best try, which makes it extra awesome when watching a movie!
I used Bob’s Red Mill® White Popcorn which literally popped to a perfect white color, it was odd although what should I expect from white popcorn? Bob’s Red Mill Whole White Popcorn is carefully selected from the very best crops of corn. When it pops, it bursts into wonderfully fluffy blossoms of corn with a delightful crunch.
The umami soy sauce is incredibly easy to make, simply bring everything to a boil and from there mix in a little slurry (combo of cornstarch and water) to thicken it up, cool it, toss it with the popped popcorn and you’re good to go!
and of course, always a big picture below for pinning!
- ⅓ cup of uncooked Bob’s Red Mill ® White Popcorn kernels
- ¼ cup of soy sauce
- ½ cup of water
- ½ cup of brown sugar
- 1 tablespoon of honey
- ¼ teaspoon of granulated garlic
- ¼ teaspoon of granulated onion
- ¼ teaspoon of ground ginger
- ¼ cup of sliced green onions for garnish
- 1 tablespoon of sesame seeds for garnish
- 1 tablespoons of water mixed with 1 tablespoon of cornstarch (slurry)
- Pop the uncooked kernels in an air popper. Once finished set aside in a large bowl.
- In a medium sized pot on medium heat, boil the soy sauce, water, honey, brown sugar, garlic, granulated onion and ginger, for 3 minutes and whisk in the slurry to thicken.
- Next, pour 2 to 3 tablespoons of the sweetened soy sauce mixture over the popped popcorn and toss to coat.
- Garnish with green onions and sesame seeds before serving.
- If the popcorn remains soft, place it in the oven on 275° for 3 to 5 minutes to crisp up.