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Loading...Crisp-skinned, naturally sweet roasted chestnuts are a beloved Japanese autumn street snack sold warm from carts across Tokyo and Osaka. Easy to recreate at home with a hot oven and a sharp knife, they capture the cozy flavor of Japan's yaki-ami stalls.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 1.3 gFat
- 0.2 gSaturated Fat
- 48 gCarbs
- 5 gFiber
- 11 gSugar
- 2.4 gProtein
- 290 mgSodium
- 518 mgPotassium
- 27 mgCalcium
- 1 mgIron
- 43 mgVitamin C
- 24 mcgVitamin A
Ingredients
For the chestnuts
- 800 g fresh whole chestnuts (in shell, unpeeled)
- 1 tablespoon neutral oil (such as grapeseed)
- 1 teaspoon fine sea salt
- 2 tablespoons mirin (optional, for glaze)
- 2 cups cool water, for soaking
Directions
- Preheat the oven to 200°C (400°F) and line a rimmed baking sheet with parchment paper.
- Rinse the chestnuts under cold water and pat them completely dry with a kitchen towel.
- Using a sharp paring knife, score a shallow line across the rounded side of each chestnut, cutting through the shell and into the inner skin to prevent bursting during roasting.
- Place the scored chestnuts in a bowl, cover with cool water, and soak for 10 minutes; drain well and pat dry again.
- Toss the dried chestnuts with the neutral oil and fine sea salt until evenly coated, then arrange them cut-side up in a single layer on the prepared sheet.
- Drizzle the optional mirin over the tops for a glossy finish, then roast on the middle rack for 25 minutes, until the shells curl open and the flesh is tender and golden.
- Transfer the hot chestnuts to a clean towel, fold over, and let them steam for 3 minutes to loosen the inner skin.
- Serve warm in small paper cups, peeling as you eat to enjoy the sweet, nutty aroma at its peak.
Cook’s Notes
- Score deeply enough to pierce the inner skin, otherwise the shells may shatter violently in the oven.
- Choose chestnuts that feel heavy for their size and have no mold or cracks for the sweetest flavor.
- A traditional Japanese chestnut pan (amaguri-yaki pan) with a lid works beautifully in place of an oven.
- For an extra-sweet finish, brush the hot chestnuts with a thin sugar-water syrup just before serving.
