片栗粉(かたくりこ)

かたくりこ
noun
potato starch
food
1. potato starch
A fine white starch powder used for thickening sauces, coating foods for frying, and other culinary purposes.
片栗粉(かたくりこ)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(とりにく)に片栗粉(かたくりこ)をまぶして揚(あ)げる。
Coat the chicken with potato starch and deep-fry it.
まぶす means to coat/dust with powder
水溶(みずと)き片栗粉(かたくりこ)を加(くわ)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(かたくりこ)を入(い)れてとろみをつけた。
I added potato starch to thicken the soup.
片栗粉(かたくりこ)を使(つか)うと小麦粉(こむぎこ)よりもサクサクに揚(あ)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Originally made from the katakuri plant (dogtooth violet), but modern 片栗粉(かたくりこ) is typically potato starch (馬鈴薯(ばれいしょ)でんぷん).

Common uses

Difference from 小麦粉(こむぎこ): 片栗粉(かたくりこ) creates a crispier, lighter coating and clearer thickening compared to wheat flour.

Related Words

Compare: 小麦粉(こむぎこ) (wheat flour)
Compare: くず粉(こ) (arrowroot starch)
Compare: 白玉粉(しらたまこ) (glutinous rice flour)
Related: 餅粉(もちこ) (glutinous rice flour)
core
Added 2026.1.14 21:48 · Revised 2026.9.4 21:29
04500/04923_katakuriko