Homemade Jagariko (Crunchy Potato Sticks)

1. 1

   Slice the potatoes thinly, put in a heatproof bowl and microwave for 7 minutes.

2. 2

   Mash the potatoes as well as you can with a fork, and then mix in the katakuriko (should become like a moist powder).

3. 3

   Put the mixture from Step 2 in a plastic bag and flatten it with your hands to form a dough 5 mm thick.

4. 4

   Place the dough in a shallow container and freeze for 40 minutes.

5. 5

   Remove the dough from the freezer and using the back of a knife or scraper, make cuts in the dough 1/2 cm wide and 3 cm long, from the outside of the plastic bag.

6. 6

   Put the dough back in the freezer for 5 hours (or less) until it has completely frozen and hardened.

7. 7

   Take out of the freezer and separate any strips that are stuck together.

8. 8

   Deep fry in oil heated to 170C.

9. 9

   Sprinkle with salt, if desired.

10. 10

    Special Edition for Spring Sakura Flavored Jagariko.

11. 11

    Remove as much salt as you can from 1 tablespoon of Sakura Tea and grind it in a food processor.

12. 12

    Add it to the Step 2 dough.

13. 13

    Make the rest the same way as the plain type.This shows the dough flattened in a plastic bag.

14. 14

    This shows the dough cut in 1/2 cm x 3 cm strips.

15. 15

    Deep-fried sakura-flavored Jagariko.

16. 16

    They're a bit well-browned.

17. 17

    This is the scraper I use to cut in butter when baking a pie.

* Per serving · 4 servings · Values may vary.