Potato starch
片栗粉 / katakuriko
- Flavor and role
- A fine starch extracted from potatoes. It fries up very crisp, and when mixed with water and added to sauces it thickens them clear and glossy.
- Typical dishes and uses
- Karaage coating, final thickening for mapo tofu, tangsuyuk (sweet and sour pork), thickening jjamppong and stir-fry sauces.
- Substitutes
- Cornstarch 1:1 (slightly less crisp and less clear). Sweet potato starch or tapioca starch also work 1:1.
- Storage
- Sealed away from moisture, it keeps 1-2 years at room temperature. Sift if lumpy.
- Main countries
- Japan · Korea · Germany
- Used in this book
- Mapo TofuKaraage (Japanese Fried Chicken)Gyoza (Pan-Fried Japanese Dumplings)Haemul Pajeon (Korean Seafood Scallion Pancake)Jjajangmyeon (Korean Black Bean Noodles)Yangnyeom Chicken (Korean Fried Chicken)Tangcu Liji (Home-Style Sweet and Sour Pork)Cheesy Mung Bean Kimchi BallsGochujang Buffalo WingsChicken Nanban SandoHand-Cut Dak-kalguksu in Clear Chicken BrothDubai Chocolate Mochi DaifukuKimchi Cheese GyozaUnwrapped Gyoza Rice BowlGyudon Rice BurgerCrispy Pajeon Chips with Gochujang-Lime MayoJjajang Cheese Rice GratinRestaurant-Style Juicy Karaage with Spring Onion PonzuYangnyeom Karaage (Korean Sweet-Spicy Glazed Fried Chicken)Lemon-Mayo Karaage OnigirazuClarified-Butter Kartoffelpuffer with Smoked Salmon and Horseradish CreamKhao Soi Curry UdonCrispy Aged-Kimchi Jeon with Pork BellyBrined Soy-Garlic Fried ChickenGochujang Buffalo WingsCrispy Chicken Mayo Rice BowlVelvet Kung Pao Chicken, Restaurant StyleKung Pao Popcorn Chicken CupsAuthentic Sichuan Mapo Tofu with Toasted PeppercornJapanese Miso Mapo UdonGochujang Rosé Marry Me Chicken Rice BowlCrispy Shoyu Ramen Noodle PancakeCantonese Gu Lou Yuk with PineappleShrimp Tempura OnigirazuTeriyaki Chicken BurgerTeriyaki Chicken & Egg Mayo Rice BowlCrispy Honey-Gochujang Rice Cake Bites with Cheddar DipHandmade Sanuki-Style Kitsune UdonCharcoal Yakitori Duo: Salt Negima and Tsukune
Updated 2026-10-10