Katakuriko Potato Starch, 12 Ounce

Simple Egg Drop Soup: Ingredients: 4 cups chicken or vegetable broth 2 tablespoons soy sauce 2 cloves garlic, minced 2 tablespoons potato starch 2 eggs, beaten 2 green onions, thinly sliced Salt and white pepper to taste Instructions: In a pot, bring the chicken or vegetable broth to a gentle simmer over medium heat. Add minced garlic and soy sauce to the simmering broth. Stir well. In a small bowl, mix potato starch with a few tablespoons of water to create a slurry. Slowly whisk the slurry into the soup to thicken it. Once the soup has thickened slightly, start stirring in a clockwise direction. Gradually pour the beaten eggs into the swirling soup to create silky egg ribbons. Season the soup with salt and white pepper to taste. Adjust the seasoning if necessary. Add sliced green onions and let the soup simmer for an additional 2-3 minutes. Ladle the soup into bowls and serve hot. This straightforward Potato Starch Egg Drop Soup delivers a satisfying and flavorful experience without the addition of ginger. Quick to prepare, it's perfect for a comforting meal without compromising on taste.

A famous French chef said, use potato starch instead of cornstarch, and I've never looked back. It blends really great to make sauces and works really well when breading meat with it. It has a better flavor and consistency and is great in soups to thicken. This package is always fresh and lasts a while. Good deal.

Good. Fresh and decent price. I use it for making yogurt.

It didn't get clumpy like flour would and tapioca shows the little pellets after baking. Martha Stuart recommended potato starch to thicken your pies. First time out I made a blueberry pie and used 1 Tablespoon of it but the pie was still runny. Then I made an apple pie and used 2 Tablespoons of it and it was better but still a little runny. Next time I'll use 2 1/2 Tablespoons and that should work perfect. You have to experiment to see what works best for you. There are no instructions with it.

I'm allergic to corn so I'm always looking for alternative starches. This one did not disappoint.

If you don't want to use corn starch or flour to thicken soups and gravies, try this potato starch. Add it to cold liquid, keep whisking it, and raise the heat; the liquid won't thicken until it boils. Only a small amount of potato starch will do the job!

You will be amazed at the the superior results using potato starch. For instance, sauces look glossy and are silky on the tongue. There are more virtues per potato starch, so don’t rely on me - google research it - and switch!

This was a fine starch to use to thicken a sauce, but for me this package is too small an amount. Nearly every Asian recipe I make calls for a starch to make a slurry for the sauce. If you need very little starch, or wouldn't use it very often this would be a perfect size to have on hand.