Sata andagi is a type of deep fried donut made with Okinawan brown sugar, cake flour and eggs. This simple sweet treat is crispy on the outside and cakey on the inside, there's nothing better than hot sata andagi straight from the fryer!
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What is Sata Andagi?
Sata andagi (サーターアンダギー) are crispy and dense deep fried balls of dough similar to donuts. However, unlike regular donuts, they don't contain yeast and therefore do not need thorough kneading or be left to rise. In fact, they're extremely quick and easy to make at home!
Also known as "Okinawan donuts", sata andagi are fried at a low temperature so that cracks appear on the surface. The cracks are said to look like a smile or even represent a blossoming flower. It is for this reason that they are considered good luck and often eaten during special events such as birthdays and anniversaries.
The Origin of Sata Andagi
Sata andagi is a regional sweet from the Southern Japanese prefecture of Okinawa. The name "sata andagi" comes from the Okinawan dialect which can be quite different to stardard Japanese. It's made up of 3 parts which in standard Japanese would be "sato" (sugar), abura (oil) and "age" (fry). In Okinawan dialect, the words are "sata", "anda" and "agi" respectively which come together to form the name "sata andagi" or literally "sugar deep fried in oil".
It is believed that sata andagi first appeared in Okinawa around 500 years ago during the Ryukyu dynasty, when chefs from China introduced a similar sweet known as "kaikousho" (開口笑) made with dough coated in sesame seeds and deep fried. The name means "open mouth smile" and comes from the fact that a large crack appears while deep frying. This is the signature feature of kaikousho and sata andagi.
Whether they're truly related or not, sata andagi became a snack unique to Okinawa that uses local ingredients such as Okinawan black sugar. Over time, they also became a symbol of good luck and an important part of Okinawan culture.
Ingredients to make Sata Andagi
Sata andagi only requires 5 simple ingredients:
- Eggs
- "Kurozato" (also known as "Kokuto") Okinawan brown sugar (or substitute with muscovado)
- Cake flour (or plain flour in a pinch)
- Baking powder
- Neutral flavoured oil (like canola or vegetable) or melted butter
See recipe card below for quantities.
Okinawan Black Sugar (Kurozato / Kokuto)
While you can surely make this recipe with white sugar or light brown sugar, what makes sata andagi a bit special is the fact that it is made with Okinawan brown sugar known as "kurozato" (黒砂糖) or "kokuto" (黒糖) for short. This sugar is a regional speciality that Okinawa is famous for!
Kurozato is made by boiling sugarcane juice, drying it naturally and then breaking it into large chunks. It usually comes in large squares (which my grandfather used to eat whole!) but you can find finer versions for baking (like pictured above). It has a deep and rich flavour and is often used in both sweet and savory dishes.
That said, I realise it can be difficult to find kurozato outside of Japan. The closest accessible equivalent would be muscovado sugar, so feel free to use that instead!
Instructions
Follow this step by step guide to make perfect Sata Andagi every time!
Sift the sugar
Because Okinawan brown sugar is unrefined, the texture is chunky. To avoid random chunks of sugar in your andagi, use a spatula to work the sugar through a sieve first.
Whisk with egg and oil
Gently whisk the sugar with a whole egg and a small amount of oil or melted butter. In my experience, oil makes the andagi softer while butter gives it a richer flavour. It's really up to you which one you decide to use.
I mentioned that you should whisk "gently", this is to prevent foaming the egg.
Mix the dry ingredients
Mix the cake flour, baking powder and salt in a separate bowl. This is just to ensure all the ingredients are evenly distributed before adding them to the wet ingredients.
Sift the dry ingredients
To avoid lumps of flour and create a smoother dough, I always sift the dry ingredients into the wet ingredients but this is optional.
Mix with a spatula and form a dough
The dough is pretty thick and sticky so I recommend using a silicone spatula (affiliate link) to knead all the ingredients together. Sata Andagi dough has the consistency of a soft cookie dough.
Divide into pieces
Some people like to refrigerate the dough so that it's easier to shape, but I like to speed things up so I divide the dough using two spoons, one for scooping and one for scraping onto the mat. The dough is pretty sticky so I recommend placing them on a non-stick surface such as a silicone baking mat (like above) or some greaseproof paper.
Shape just before frying
Heat your oil to 150-160°C (302-320°F), the low frying temperature is what helps the cracks appear on the andagi.
Once the oil is hot enough, roll each piece of dough into a ball before gently placing it in the oil. (You will probably find the pieces of dough have stuck to the surface even if it's non-stick, so use a spoon or spatula to remove them.) I recommend greasing your hands before handling the dough otherwise it can get very messy!
Another tip is to use a mesh spoon or something similar to lower the dough into the oil, this is safer than dropping them in because it doesn't cause a splash.
Fry for approx 4 minutes
Because of the low temperature, it's actually easy to undercook sata andagi, and noone wants donuts that are raw in the middle!
As the andagi cooks, they start to float and move around. You can usually tell when they're fully cooked because they will become golden on the outside and start rolling by themselves, they practically become alive! This usually takes about 4 minutes.
If in doubt, take one from the oil and pierce it with a bamboo skewer. If it comes out clean then it's cooked all the way through.
Drain
Place the andagi on a wire rack for a few minutes to allow any excess oil to drain off.
After that, you are free to enjoy your hot and delicious sata andagi fresh from the fryer!
Variations
If you ever visit Okinawa, you will notice that you can find Sata Andagi in all kinds of different flavours. Some popular flavours include black sesame, kabocha (Japanese pumpkin/squash) and Okinawan purple potato flavour!
Once you've mastered the recipe, why not try mixing it up with different flavours yourself? Here are some simple ideas that are easy to do:
- Vanilla - add vanilla essence or extract
- Chocolate - add cocoa powder or coat in melted chocolate
- Cinnamon - add cinnamon powder
- Matcha - add matcha powder
- Coconut - add coconut extract / roll in desiccated coconut after frying
- Coffee - add instant coffee powder
Storage
Sata andagi keeps well at room temperature, store in an airtight container and consume within 2-3 days.
Alternatively, you can freeze them for up to 1 month. Be sure to use an airtight freezer bag or container to prevent freezer burn.
I hope you enjoy this delicious Okinawan Sata Andagi as much as I do!
PrintPrintable recipe
Sata Andagi (Okinawan Donuts)
- Total Time: 25 minutes
- Yield: 12 pieces (Serves 3-4)
Description
How to make delicious "Sata Andagi" Okinawan donuts with just 5 ingredients!
Ingredients
- 70g Okinawan brown sugar (or muscovado)
- 1 medium egg
- ½ tbsp neutral flavoured oil (I used canola) or melted butter
- 125g cake flour
- 1 tsp baking powder
- 1 pinch salt
- Oil for deep frying
Instructions
- Preheat the oil to 150-160°C (302-320°F).
- Sift the Okinawan brown sugar into a large mixing bowl using a sieve, use a spatula to help work it through.
- Crack an egg into the bowl and add the oil. Whisk thoroughly until smooth and well incorporated.
- In a separate bowl, mix the cake flour, baking powder and salt together until well distributed.
- Sift the dry ingredients into the wet ingredients and mix them together using a spatula until a dough is formed. It should have the consistency of soft cookie dough.
- Tip: Use two spoons to divide the dough into equal pieces (I make twelve) and lay them on a silicone baking mat or greaseproof paper.
- Once the oil is heated, roll each piece into a ball and carefully place it in the oil. I recommend greasing your hands for this as the dough is very sticky.
- Deep fry until golden and cracked. This will take about 4-5 minutes. (When they are ready, they should float and roll around in the oil.)
- Transfer to a wire rack to drain any excess oil.
- Serve and enjoy!
Notes
Store in an airtight container at room temperature for 2-3 days.
Store in the freezer in an airtight freezable container for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Sweets
- Method: Deep frying
- Cuisine: Okinawan
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FAQ
What is sata andagi?
Sata Andagi are a dense and cakey deep fried donut from Okinawa. They are also popular in Hawaii.
Can you reheat sata andagi?
If you prefer your sata andagi hot, you can put them in the microwave for 10-20 seconds to warm them up. Alternatively, you can heat them in a toaster oven or under a grill to warm them up and crisp up the outside again.
Can you freeze sata andagi?
Sure you can! Place them in an airtight freezer bag or container to protect them from freezer burn, they can be stored for about 1 month in the freezer. Defrost at room temperature.
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