My hands are too sore to peel Chestnuts these days, so I buy already peeled Chestnuts that are available frozen from many Asian grocery stores. That means I can cook this yummy snack not only in Autumn but any time I want to. Have you cooked Chestnuts like this?


4 Servings


400g Peeled Chestnuts *thawed if frozen
1 tablespoon Vegetable Oil *I used Sunflower Oil
Toasted Sesame Seeds *Black Sesame Seeds recommended

1/4 cup Sugar
2 tablespoons Mirin *OR Water
1/2 tablespoon Soy Sauce
1 pinch Salt

  1. Combine all the Glazing ingredients in a small bowl.
  2. Heat Oil in a frying pan over medium low heat, add Peeled Chestnuts, and gently cook until nicely browned and cooked though. Take time to cook them well, but try not to break them.
  3. *Note: Chestnuts can be deep-fried OR you can use more Oil. If you did so, remove excess Oil before you combine them with the Glazing.
  4. Add the Glazing to the pan, bring to the boil, and cook, very gently stirring, until Sugar has completely dissolved and the Glazing is bubbly and thickened. *Note: DO NOT cook until caramelised as the Glazing will become sticky.
  5. Sprinkle with Sesame Seeds, and enjoy.