First, let’s make the dough. Beat the egg in a bowl. Add the sugar.
Thoroughly mix together.
Add the vegetable oil and mix again.
Next, combine the cake flour and the baking powder. Mix the powder in a bowl. Then, sieve the powder into the bowl of the egg mixture.
We recommend using cake flour in this recipe to help create a soft texture but you can also use all purpose flour instead.
Now, using a paddle, combine the ingredients with a slashing motion. Avoid over-mixing otherwise the soft texture will be lost when deep-fried.
Then, fold the dough until all the flour is mixed in. Now, the dough is ready.
And now, let’s deep-fry the sata andagi. Heat the oil to 150°C (302°F), which is a relatively low temperature for deep-frying. Small bubbles should slightly form around the tip of the chopsticks.
Wet your hands with vegetable oil and spoon the dough onto your hand.
Shape it into a ball about the size of a ping pong ball.
Gently place the dough pieces into a pot and slowly deep-fry them at a low temperature. You’ll have about 10 dough pieces in total but today, we will only cook 5 of them.
The dough will turn by itself so disturb it as little as possible otherwise it’ll be less likely to have its signature cracks.
Sata means ‘sugar’, anda means ‘oil’ and agi means ‘deep-fry’ in the Okinawan dialect, which is why the snack is called Sata Andagi.
It’s smiling! The expression ‘sata andagi smiles’ refers to the cracks on its surface because the cracks look like the shape of smile.
Now, they are ready.
Remove the donuts and place them onto a tray covered with a paper towel.
Arrange the sata andagi on a plate.
If your andagi doesn’t smile, it is probably caused by the following reasons. The oil temperature is too high, the dough is too runny or it is moved too much while cooking.
Sata Andagi is also known as Sato Tempura, meaning ‘sugar tempura’ since the dough has a relatively large amount of sugar.