• 9 Ratings

This recipe for chestnuts in soy caramel is courtesy of chef Matt Hoyle of restaurant Nobu 57.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees.

  • Place brown sugar and lemon juice in a large saucepan over medium-high heat, and cook, swirling occasionally, until darkened in color, about 10 minutes. Carefully add sake and soy sauce. Cook until thickened and syrupy, about 30 minutes.

  • Slit the skin of each chestnut with a large "X" to allow steam to escape as they cook. Spread 5 nuts evenly on a small baking sheet. Transfer to over and roast 15 minutes. Peel chestnuts immediately after roasting; cut in half and set aside. Repeat process with remaining chestnuts.

  • Line a nabe (a clay or cast iron Japanese pot) or a cast-iron skillet with an even layer of small, clean stones. Heat stones in oven until very hot, 5 to 10 minutes.

  • In a medium skillet, combine chestnuts and 6 tablespoons soy mixture. Cook until heated through. Remaining soy caramel may be refrigerated in an airtight container for another use, up to 2 weeks. Remove nabe from oven and spoon glazed chestnuts over heated stones. Serve immediately.


9 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0