In Japanese cooking, we often use potato starch (we call it Katakuriko 片栗粉) to thicken the sauce, coat the food before deep-frying/frying, or prevent from sticking (in case of mochi).
For Karaage recipe, I highly recommend using potato starch instead of cornstarch for the wonderful crispy texture potato starch gives. You can buy online here (but much cheaper in Asian or Japanese grocery stores).
Substitute: Use cornstarch.
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Our Recommendations for Buying Sashimi Online
When we have a sudden craving for sashimi we usually buy from our local Japanese supermarkets. If you don't have a reliable shop to purchase quality sashimi nearby, we would recommend buying from Catalina Offshore online
. They've been in business for over forty years and all the sashimi products we've tried from them are outstanding. The products we love are the saku cut tuna
, hamachi loin
, and all types of salmon
. Disclosure: We earn a small percentage commission from your purchase of products linked to Catalina Offshore.
5 Secrets to Japanese Cooking!