Tips for working with potato starch (katakuriko):
– Always dissolve the potato starch in water, 1:1 or 1:2 ratio, never add direct or you’ll get clumps
– Before adding, stir to redissolve starch if it has settled to the bottom
– Constantly stir while adding to the hot pot.
– Always ensure the solution you’ve added it to is very hot, if you don’t notice thickening right away, your broth may not be hot enough. Continue heating on medium-high heat until you notice it starts to thicken.
Note- The konbu stock still has plenty of umami and can be reused for things like tounyuu nabe or iridoufu