Glossary - Ingredients

Potato Starch / Katakuriko

Starch from potatoes used to thicken soups and sauces

What is potato starch?

Potato starch / katakuriko (片栗粉 in Japanese) is a starch made from potatoes, that is used to thicken soups and sauces. Dissolve potato starch in water then add this mixture to warm liquid to thicken the texture. Dusting meat or fish with potato starch before frying adds a delectable crunch.
When thickening, make sure to dissolve the starch in water before adding. Potato starch tends to clump and not completely dissolve when added directly.

Nutrition facts

Potato starch (sold as katakuriko in Japan) is composed mainly of carbohydrates. It contains almost no protein, fat, or dietary fiber. Compared to wheat flour, potato starch contains fewer minerals and vitamins, to the point where they are close to none. Potato starch also has a lower oil absorption rate than wheat flour, so using it in fried foods helps to reduce calories. Potato starch is quickly digested and absorbed, and is broken down by the amylase in saliva, so it puts less strain on the stomach and intestines.
Thickening soup with potato starch increases the heat retention of the dish, making it suitable for cooking in the cold seasons. Also, because it does not contain gluten, it is sometimes used as a substitute for wheat flour.

Storage to prevent food loss

Store in an airtight container in the refrigerator. When stored at room temperature the quality deteriorates rapidly, and it may grow mold or attract mites.

Trivia

In Japan, potato starch is called "katakuriko" and originally was made from starch in bulbs of the "katakuri" dogtooth violet flower. Due to the lack of katakuri supply, potatoes have been used as a substitute.