Sata Andagi (Okinawan Doughnuts) is dense doughnut with a delicious crispy outside that Japanese kids and adults love especially in Okinawa prefecture.
What is Sata Andagi?
Sata Andagi is a deep fried doughnut made from eggs, sugar and flour, and an Okinawa speciality. Okinawan language is a little different from standard Japanese but basically Sata Andagi means deep fried sugar doughnuts. It’s appearance look like smile or flower when the dough deep fried slowly in low temperature oil. You will find these doughnuts to be more dense than normal western doughnuts. These doughnuts are often cooked for celebrations.
How to make Sata Andagi successfully ?
It is quite simple and an easy snack to make though you need to do a few things right. Otherwise you will make hard and dense doughnuts. It is important to make the eggs mixture and dry ingredients ratio balance perfectly. When the flour added, try not to overmix by cutting action with wooden spatula. Also the dough need to be deep fried in low heat at 150°C (300°F) slowly.
Special ingredient I have used for this recipe is Okinawa Brown Sugar. It is hard to get this ingredient if you live outside of Japan. So if you can not get this sugar, you can replace it with ordinary brown sugar or white caster sugar. Actually Okinawan people make both using brown and white sugar and they call them “shiro sata andagi” with white sugar and “kuro sata andagi” for brown sugar one. Also I recommend to use cake flour but if you don’t have it, you can use all purpose flour.
How long do the doughnuts keep?
Because of the sugar content and also cooked longer in low heat oil, this Okinawan doughnuts last 3-4 days in room temperature. Though, with this recipe ingredients amount, it makes about 8 doughnuts. They disappeared quickly at my home.
Check out other Okinawan foods
Hope you enjoy making Sata Andagi (Okinawan doughnuts). And If you liked the tips and instructions, please rate it and leave a comment below.
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- 1 large egg
- 60 g sugar *1
- 1/2 tbsp vegetable oil *2
- 120 g Plain flour *3
- 1/2 tsp Baking powder
- 1 tsp vegetable oil to roll the dough
- 30 ml vegetable oil for deep frying *4
- Sift flour and baking powder together and set it aside.
- Crack the eggs into a mixing bowl and whisk.
- Add the oil into the bowl and combine them all together.
- Fold the flour into the egg mixture by cutting action with wooden spatula in order to avoiding overmix them.
- Wear disposable plastic gloves and grease hands with a little oil.
- Take about 1 tbsp of dough for each doughnut. Shape the mixture into 8 balls the size of ping pong balls.
- Heat oil over medium heat to 150°C ( 300°F) *5
- Deep fry the dough balls slowly. When the dough is cooked slowly, the outside becomes crispy first and then the inside cooks slowly. Because the air expands inside the ball, it creates a crack in the outside.
- When doughnuts balls crack and golden brown in colour, remove from the oil and drain the excess oil on cooling lack lined with kitchen paper.