About YUUPotato starch slurry
Potato starch mixed with water. Stir it into soups and sauces to thicken them.
👀 At a glance
🥣WhatPotato starch + water
✨ForThickening
🔥TipBring it back to a simmer
🥄 How to
1
Mix potato starch and water well, in the recipe amounts
2
Stir it again right before adding (the starch sinks)
3
Lower or turn off the heat, pour it in a little at a time and stir right away
4
Bring it back to a simmer. When it turns clear, it’s done
💡 Why do it this way
- Adding dry starch makes lumps. Mixing it with water keeps it smooth
- Adding it on low heat prevents lumps
- Potato starch only thickens once it simmers
⚠️ Be careful
- Thickened liquid stays very hot. Watch out for burns
- It may splatter when you stir
Recipes that use this
Ankake Yakisoba (Crispy Noodles with Thick Sauce)
About 30 minServes 2
Chakin Zushi (Sushi Rice Wrapped in Thin Omelet)
About 1 hr 30 minMakes 4 (serves 2)
Chukadon (Chinese-Style Rice Bowl)
About 30 minServes 2
Curry Udon
About 25 minServes 2
Shrimp and Broccoli Salt Stir-Fry
About 20 minServes 2
Ebi Chili (Shrimp in Chili Sauce)
About 25 minServes 2
Happosai (Chinese Stir-Fry with Thick Sauce)
About 30 minServes 2–3
Jajangmyeon-Style Noodles (Zha Jiang Mian)
About 25 minServes 2
Kabu no Soboro Ankake (Turnips in Thick Chicken Sauce)
About 25 minServes 2
Kakitamajiru (Egg Drop Soup)
About 10 minServes 2
Kanitama (Crab Omelet with Sweet and Sour Sauce)
About 20 minServes 2
Mapo Tofu
About 25 minServes 2–3
See 7 more recipes
Mapo Eggplant
About 25 minServes 2
Suanlatang (Hot and Sour Soup)
About 20 minServes 2
Sara Udon (Using Pre-Fried Noodles)
About 25 minServes 2
Chinese Egg Drop Soup
About 10 minServes 2
Tara no Amazu Ankake (Cod with Sweet and Sour Sauce)
About 30 minServes 2
Tenshinhan (Crab Omelet Rice)
About 20 minServes 2
Vegan Mapo Tofu (Soy Meat and Shiitake)
About 30 minServes 2