Katakuriko Culinary Guide: How to Use Japanese Potato Starch

Katakuriko is a type of potato starch often used in Japanese cuisine. In Japanese, katakuriko translates to “starch of dogtooth violet” because it was traditionally sourced from the roots of the dogtooth violet plant. Over time, potatoes became cheaper to source and more widely available. As a result, katakuriko is now almost always made out of potatoes.

Not to be confused with potato flour, katakuriko has a powdery consistency and almost no smell or taste. In Japanese cooking, chefs typically use katakuriko in batters for deep-frying and as a soup thickener. Udon lovers may be familiar with Hokkaido-style udon katakuriko—udon noodles made with potato starch for a firmer texture.

Katakuriko shows up frequently in Japanese cuisine and has several uses.

1. 1. Deep-frying: Whether you’re making Japanese-style fried chicken (karaage) or fried tofu, dipping your ingredients in katakuriko will result in a light, crispy coating.
2. 2. Thickening agent: With its flour-like texture, katakuriko can be used to thicken broth, soup, stew, dipping sauce, ankake sauce (a thick sauce used for meals like ankake-soba or tension-han), as well as other dishes that call for a thickening agent.
3. 3. Cornstarch replacement: Katakuriko can be used in place of cornstarch to thicken custards, puddings, and pies without altering the flavor profile.

Cooking with katakuriko offers a few benefits over other flours and starches.

1. 1. It’s gluten-free. Those suffering from celiac disease will appreciate that katakuriko has zero gluten and can replace regular flour in many recipes.
2. 2. It has a neutral flavor. Its neutral, practically non-existent flavor makes katakuriko an easy thickening agent to use in a variety of savory and sweet dishes.
3. 3. It can tolerate high temperatures. Katakuriko can withstand high heat and is less likely to burn than tempura flour or regular wheat flour, making it ideal for frying.
4. 4. It supports good bacteria in your gut. Despite being relatively low in nutrients, katakuriko is a starch that’s resistant to digestion. As a result, it has prebiotic qualities that may be beneficial for your gut microbiome.

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