1.
potato starch
A fine white starch powder used for thickening sauces, coating foods for frying, and other culinary purposes.
片栗粉でとろみをつける。
Thicken with potato starch.
とろみをつける is the standard expression for thickening
鶏肉に片栗粉をまぶして揚げる。
Coat the chicken with potato starch and deep-fry it.
まぶす means to coat/dust with powder
水溶き片栗粉を加えてください。
Please add the potato starch mixed with water.
水溶き片栗粉 is starch dissolved in water, used for thickening
スープに片栗粉を入れてとろみをつけた。
I added potato starch to thicken the soup.
片栗粉を使うと小麦粉よりもサクサクに揚がる。
Using potato starch produces a crispier fry than wheat flour.
Originally made from the katakuri plant (dogtooth violet), but modern 片栗粉 is typically potato starch (馬鈴薯でんぷん).
Common uses:
- Thickening agent for 餡かけ (thick sauce dishes)
- Coating for 唐揚げ (creates crispier texture than flour)
- Making わらび餅 (warabi mochi)
Difference from 小麦粉: 片栗粉 creates a crispier, lighter coating and clearer thickening compared to wheat flour.