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Sata Andagi dusted with powdered sugar

Sata Andagi (Okinawan Doughnuts)

Learn how to make Sata Andagi, Okinawa’s iconic deep-fried doughnuts, with this easy recipe. Discover tips, variations, and cultural insights!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine Japanese
Servings 12 people
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • Oil for frying

Instructions
 

  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • In a separate bowl, beat the eggs and milk. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Heat oil in a deep pan to 340°F (170°C).
  • Scoop tablespoon-sized portions of dough and carefully drop them into the hot oil. Fry until golden brown, turning occasionally.
  • Remove with a slotted spoon and drain on paper towels. Serve warm or at room temperature.

Notes

  1. Achieving the Perfect Cracked Surface:
    The signature cracked surface of Sata Andagi comes from the right balance of ingredients and frying temperature. Make sure your dough is not too wet, and maintain the oil temperature at around 340°F (170°C). If the oil is too hot, the doughnuts will cook too quickly and won’t crack properly.
  2. Room Temperature Ingredients:
    Using room temperature eggs and milk helps the dough come together more easily and ensures a consistent texture. Cold ingredients can make the dough stiff and harder to work with.
  3. Frying Tips:
    • Use a deep, heavy-bottomed pan for frying to maintain a stable oil temperature.
    • Avoid overcrowding the pan, as this can lower the oil temperature and result in greasy doughnuts.
    • Use a slotted spoon or spider strainer to gently turn the doughnuts while frying for even browning.
  4. Flavor Variations:
    • Matcha Sata Andagi: Add 1-2 teaspoons of matcha powder to the dry ingredients for a green tea flavor.
    • Chocolate Sata Andagi: Mix in 2 tablespoons of cocoa powder for a chocolatey twist.
    • Sesame Sata Andagi: Add 1-2 tablespoons of toasted sesame seeds to the dough for a nutty flavor.
  5. Dietary Adaptations:
    • Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
    • Vegan: Replace the eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseed or chia seeds + 3 tablespoons water per egg) and use plant-based milk.
  6. Storing and Reheating:
    • Sata Andagi is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
    • To reheat, place the doughnuts in a preheated oven at 300°F (150°C) for 5-10 minutes or until warmed through.
    • For longer storage, freeze the doughnuts in a single layer and reheat in the oven or toaster.
  7. Serving Suggestions:
    • Dust the doughnuts with powdered sugar or drizzle with honey for added sweetness.
    • Serve with a cup of Okinawan brown sugar tea or your favorite coffee for a delightful snack.
    • Pair with fresh fruit or a scoop of ice cream for a dessert platter.
  8. Common Mistakes to Avoid:
    • Overmixing the dough, which can lead to tough doughnuts.
    • Frying at the wrong temperature (too hot or too cold).
    • Skipping the baking powder, which is essential for the cracked surface.
  9. Cultural Insight:
    Sata Andagi is more than just a dessert—it’s a symbol of Okinawan culture and tradition. These doughnuts are often made during festivals and family gatherings, bringing people together over shared memories and delicious food.
  10. Experiment and Have Fun:
    Don’t be afraid to experiment with flavors and techniques. Cooking is all about creativity, and Sata Andagi is a versatile recipe that welcomes innovation.
Keyword deep-fried desserts, Japanese sweets, Okinawan doughnuts,, Sata Andagi