Slice the potatoes thinly, put in a heatproof bowl and microwave for 7 minutes.
Mash the potatoes as well as you can with a fork, and then mix in the katakuriko (should become like a moist powder).
Put the mixture from Step 2 in a plastic bag and flatten it with your hands to form a dough 5 mm thick. Place the dough in a shallow container and freeze for 40 minutes.
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.
Put the dough back in the freezer for 5 hours (or less) until it has completely frozen and hardened.
Take out of the freezer and separate any strips that are stuck together. Deep fry in oil heated to 170℃. Sprinkle with salt, if desired.
Special Edition for Spring Sakura Flavored Jagariko.
Remove as much salt as you can from 1 tablespoon of Sakura Tea and grind it in a food processor.
Add it to the Step 2 dough.
Make the rest the same way as the plain type.This shows the dough flattened in a plastic bag.
This shows the dough cut in 1/2 cm × 3 cm strips.
Deep-fried sakura-flavored Jagariko. They're a bit well-browned.
This is the scraper I use to cut in butter when baking a pie.
Story Behind this Recipe
I always wanted to make Jagariko at home and yesterday I tried it. They came out great!
Try all kinds of different flavors by adding grated cheese, consomme powder or Crazy Salt in Step 1. When you start to deep fry the strips, they will stick together. Cook them for a few seconds, then separate with chopsticks.