Chestnuts in soy caramel
Description
Preheat the oven to 230 degrees. Mix brown sugar and lemon juice in a large saucepan over medium heat and cook for about 10 minutes. Carefully add sake and soy sauce. Continue cooking until the sauce thickens, about 30 minutes. Make X-shaped cuts on the chestnuts with a knife to allow steam to escape during cooking. Place 5 nuts evenly on a small baking sheet. Bake for 15 minutes. Peel the chestnuts after roasting, cut them in half, and set aside. Repeat with the remaining chestnuts. In a medium skillet, combine the chestnuts and 6 tablespoons of the soy mixture. Heat until the chestnuts are warmed through. Serve immediately. The leftover soy caramel can be stored in an airtight container in the refrigerator for up to 2 weeks for later use.