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1
Slice the potatoes thinly, put in a heatproof bowl and microwave for 7 minutes.
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2
Mash the potatoes as well as you can with a fork, and then mix in the katakuriko (should become like a moist powder).
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3
Put the mixture from Step 2 in a plastic bag and flatten it with your hands to form a dough 5 mm thick.
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4
Place the dough in a shallow container and freeze for 40 minutes.
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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.
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6
Put the dough back in the freezer for 5 hours (or less) until it has completely frozen and hardened.
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7
Take out of the freezer and separate any strips that are stuck together.
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8
Deep fry in oil heated to 170C.
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9
Sprinkle with salt, if desired.
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10
Special Edition for Spring Sakura Flavored Jagariko.
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11
Remove as much salt as you can from 1 tablespoon of Sakura Tea and grind it in a food processor.
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12
Add it to the Step 2 dough.
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13
Make the rest the same way as the plain type.This shows the dough flattened in a plastic bag.
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14
This shows the dough cut in 1/2 cm x 3 cm strips.
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15
Deep-fried sakura-flavored Jagariko.
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16
They're a bit well-browned.
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17
This is the scraper I use to cut in butter when baking a pie.
