Sata Andagi Recipe (Okinawan Donuts)

We are making Sata Andagi, sweet and delicious Okinawan donuts. The outside is crispy and the inside is soft. Fresh ones are especially delicious!

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Sata Andagi (Okinawan Donuts)
Votes: 1
Rating: 5
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Course Dessert
Cuisine Japanese
Cook Time 15 minutes
Servings
pieces (approx.)
Translator Get Francis Mug!
Course Dessert
Cuisine Japanese
Cook Time 15 minutes
Servings
pieces (approx.)
Translator Get Francis Mug!
Votes: 1
Rating: 5
You:
Rating not working (ノД`) for months. Please leave a 5 star if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 110 g Cake or All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1 Egg
  • 60 g Sugar
  • 1/2 tbsp Vegetable Oil or melted butter
  • Frying Oil
* The ingredients contain Amazon affiliate links.
Instructions * Click image to start slideshow.
  1. First, let’s make the dough. Beat the egg in a bowl. Add the sugar.
  2. Thoroughly mix together.
  3. Add the vegetable oil and mix again.
  4. 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.
  5. We recommend using cake flour in this recipe to help create a soft texture but you can also use all purpose flour instead.
  6. Now, using a paddle, combine the ingredients with a slashing motion. Avoid over-mixing otherwise the soft texture will be lost when deep-fried.
  7. Then, fold the dough until all the flour is mixed in. Now, the dough is ready.
  8. 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.
  9. Wet your hands with vegetable oil and spoon the dough onto your hand.
  10. Shape it into a ball about the size of a ping pong ball.
  11. 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.
  12. The dough will turn by itself so disturb it as little as possible otherwise it’ll be less likely to have its signature cracks.
  13. Sata means ‘sugar’, anda means ‘oil’ and agi means ‘deep-fry’ in the Okinawan dialect, which is why the snack is called Sata Andagi.
  14. It’s smiling! The expression ‘sata andagi smiles’ refers to the cracks on its surface because the cracks look like the shape of smile.
  15. Now, they are ready.
  16. Remove the donuts and place them onto a tray covered with a paper towel.
  17. Arrange the sata andagi on a plate.
Recipe Notes

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.


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Cooking with Dog

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.

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