But little starch will result in an "unpleasant and separated" sauce. While the recipe famously ... The physicists behind the recipe are based at the Max Planck Institute for the Physics of ...

As a result, water-based cornstarch slurries are ... Similarly, potato starch offers some improved qualities in sauce thickening. It creates results with more visual clarity and a glossier feel.

According to the Japan Fisheries Information Service Center based in Tokyo ... 1 and 1/2 Tbsp water to make sauce. Pat sardines dry and dust with katakuriko starch. Heat oil in frying pan and ...