*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](https://www.masterclass.com/articles/what-are-udon-noodles) 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. __Deep-frying__: Whether you’re making [Japanese-style fried chicken](https://www.masterclass.com/articles/karaage-recipe) (*karaage*) or fried tofu, dipping your ingredients in *katakuriko* will result in a light, crispy coating. 
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. __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. __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. __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. __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. __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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*Katakuriko* is a type of potato starch common in Japanese cooking. 


*Katakuriko* is a type of potato starch common in Japanese cooking. 


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. <a href='https://www.masterclass.com/articles/what-are-udon-noodles' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-are-udon-noodles","linkCopy":"Udon","category":null}'>Udon</a> lovers may be familiar with Hokkaido-style udon katakuriko—udon noodles made with potato starch for a firmer texture.

What Is Katakuriko?

Katakuriko shows up frequently in Japanese cuisine and has several uses.<ol class="mc-m-4"><li class="mc-my-4"> 1. Deep-frying: Whether you’re making <a href='https://www.masterclass.com/articles/karaage-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/karaage-recipe","linkCopy":"Japanese-style fried chicken","category":null}'>Japanese-style fried chicken</a> (karaage) or fried tofu, dipping your ingredients in katakuriko will result in a light, crispy coating. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 3. Cornstarch replacement: Katakuriko can be used in place of cornstarch to thicken custards, puddings, and pies without altering the flavor profile. </li></ol>

How to Use Katakuriko

Cooking with katakuriko offers a few benefits over other flours and starches.<ol class="mc-m-4"><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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. </li><li class="mc-my-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. </li></ol>

Benefits of Cooking With Katakuriko

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.

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Katakuriko is a type of potato starch common in Japanese cooking.