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Top 5 dishes made from Potato Starch Flour
1 . Fried Chicken made with ‘Kara-age-Ko’ (Seasoned Flour)
Fried Chicken made with ‘Kara-age-Ko’ (Seasoned Flour)
‘Kara-age-Ko’ is a Japanese seasoned flour that is used for, most commonly, Fried Chicken. My mother always cooked Fried Chicken using a store-bought ‘Kara-age-Ko’, which must have been very convenient for a very busy mother like her. ‘Kara-age-Ko’ is actually easy to make. Today I cooked Fried Chicken just like my mother used to do using my home-made ‘Kara-age-Ko’.
Ingredient
2 tablespoons
Plain Flour
2 tablespoons
Potato Starch Flour
1 teaspoon
Garlic Powder
3/4 teaspoon
Salt
1/4 teaspoon
Sugar
1/2 teaspoon
Ground White Pepper
Cooking instructions
* Step 1
To make ‘Kara-age-Ko’ (Seasoned Flour), combine all ingredients.
* Step 2
Heat Oil to about 170℃.
* Step 3
Cut Chicken Fillets into chunky bite-size pieces, coat with ‘Kara-age-Ko’ generously, and fry in the oil for 4-5 minutes OR until nicely browned and cooked through. Drain on a rack and serve immediately.
Note: if there is a photo you can click to enlarge it
2 . Sweet & Sour Chicken Rice Bowl
Sweet & Sour Chicken Rice Bowl
My family loves Sweet & Sour Chicken and we always eat it with freshly cooked Rice. So, today I made it into a rice bowl dish. If you have a bottle of Ponzu, you can use it replacing Soy Sauce and Vinegar. You may wish to add Chilli, Sriracha (Chilli Sauce), Toban Djan (Chilli Bean Sauce), OR etc. to make the Sauce spicy. You don’t have Garlic and Ginger? Do not give up. The sauce is tasty without Garlic and Ginger.
Ingredient
2 tablespoons
Potato Starch Flour
1 tablespoon
Sesame Oil *OR Oil of your choice
1-2 tablespoons
Sugar *alter the amount to suit your taste
2 tablespoons
Soy Sauce
2 tablespoons
Rice Vinegar
1 clove
Garlic *grated
2 tablespoons
Sake (Rice Wine) OR Water
Cooking instructions
* Step 1
Combine all the sauce ingredients in a small bowl. You may wish to add Chilli, Sriracha (Chilli Sauce), Toban Djan (Chilli Bean Sauce), OR etc.
* Step 2
Cut Chicken Fillet(s) into bite-size pieces, season with Salt & Pepper, then coat with Potato Starch Flour. This layer of starch will turn to jelly-like when combined with sauce. Please make sure the Chicken pieces are well coated.
* Step 3
Heat Oil in a frying pan over medium heat and cook Chicken. When Chicken pieces are cooked, add sauce and simmer for a few minutes until the sauce thickens.
* Step 4
Half fill a bowl with Freshly Cooked Rice and cover it with Chicken and the Sauce. Sprinkle with finely chopped Spring Onions, Toasted Sesame Seeds and Shichimi (Japanese Chilli Spice Mix) and enjoy.
Note: if there is a photo you can click to enlarge it
3 . Lotus Root ‘Isobe-age’ Tempura
Lotus Root ‘Isobe-age’ Tempura
A bag of Frozen Lotus Root Slices, that my daughter bought, had been in the freezer for a long time. Today I picked smaller slices and made them into these delicious Tempura. As I added ‘Aonori’ (Dried Green Laver Flakes) to the batter, they smelled wonderful. My son and I enjoyed them for lunch with Salt and Shichimi (Japanese Chilli Spice Mix) today. I cooked the larger slices into ‘Garlic, Anchovy & Lotus Root’ and that was also delicious.
Ingredient
3 tablespoons
Plain Flour
1 tablespoon
Potato Starch Flour
4 tablespoons
Cold Water
1 teaspoon
Aonori (Dried Green Laver Flakes) *OR finely crumbled Nori, Hijiki, Wakame, or other Seaweed
Cooking instructions
* Step 1
Make Tempura Batter by mixing Plain Flour, Potato Starch, COLD Water and ‘Aonori’.
* Step 2
Cut Lotus Root Slices in half if large, and pat dry with paper towel if wet. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
* Step 3
Heat Oil to 180°C. Dip Lotus Root pieces into the batter to coat, and fry for about 3 minutes OR until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
* Step 4
Serve with Salt & Shichimi (Japanese Chilli Spice Mix).
Note: if there is a photo you can click to enlarge it
4 . Chicken Tenderloin Clear Soup
Chicken Tenderloin Clear Soup
I have just harvested Yuzu fruit from my Yuzu tree, that I planted in a pot 3-4 years ago. To enjoy the fragrance of zest of Yuzu fruit, the best way is to add a small piece of zest to Japanese clear soup. When I harvested Yuzu fruit last year, I shared my Fish Clear Soup recipe. This year, I want to share this Chicken Tenderloin Clear Soup. The soup smelled so good with Yuzu zest, but finely chopped Spring Onion is equally good.
Ingredient
1 tablespoon
Potato Starch Flour
1 tablespoon
Sake (Rice Wine)
1 teaspoon
Salt
Cooking instructions
* Step 1
Remove the tough tendon from Chicken Tenderloins, cut into bite-size pieces, and place on a plate. Lightly season with Salt and White Pepper, sprinkle with Potato Starch and thinly coat. *Note: Remove excess starch.
* Step 2
Heat Dashi Stock and Sake in a large saucepan. Season with Salt and Soy Sauce. Gently add Chicken pieces into the boiling soup and cook for a few minutes or until cooked. It won’t take long.
* Step 3
Serve in a soup bowl, add additional ingredients for flavour and fragrance. Today I added Mitsuba and zest of Yuzu. *Note: It can be very difficult to find Mitsuba and Yuzu fruit outside Japan. It is quite easy to grow them in plant pots.
Note: if there is a photo you can click to enlarge it
5 . Prawn, Onion & Carrot ‘Kakiage’ Tempura
Prawn, Onion & Carrot ‘Kakiage’ Tempura
‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. This is my favourite ‘Kakiage’ and probably my family’s favourite, too. I often double the amount of this recipe and cook a lot more than we can eat, then I freeze leftovers. ‘Kakiage’ can be used for ‘Ten Don’ or for a topping of noodle soup.
Ingredient
1/3 cup
Plain Flour
2 tablespoons
Potato Starch Flour
1
Egg
Cooking instructions
* Step 1
Combine Onion, Carrot and Prawn in a mixing bowl. Sprinkle with Flour and mix to coat.
* Step 2
Mix the Tempura Batter ingredients in a small bowl, add to the vegetable, and combine well.
* Step 3
Slide some large tablespoon sized clumps of the Vegetables and Prawn into the 170°C to 180°C oil and deep fry. Turn them over a few times. When they are cooked and the batter is golden and crispy, transfer to a rack and drain the oil.
* Step 4
Serve with ‘Tentsuyu’ (Tempura Dipping Sauce). Find my Tentsuyu recipe.
* Step 5
*Note: Leftovers can be stored frozen. ‘Kakiage’ Tempura can be used for ‘Ten Don’, or for a topping of ‘Udon in Soup’ or ‘Tempura Soba’.
Note: if there is a photo you can click to enlarge it
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