📝 About This Recipe
Sata Andagi are the beloved, deep-fried 'sugar donuts' of Okinawa, Japan, characterized by their dense, cake-like interior and a distinctively cracked, crispy exterior. Often called 'Okinawan Fortune Cookies,' these golden spheres naturally split open during frying, resembling a joyful smile or a blooming flower. They are a staple of Okinawan celebrations, offering a comforting, mildly sweet flavor that bridges the gap between a classic cake donut and a rich shortbread.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (sifted)
- 1/2 cup Cake flour (provides a lighter crumb)
- 2 teaspoons Baking powder
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 3 pieces Large eggs (at room temperature)
- 1 cup Granulated sugar
- 1/4 cup Okinawan Black Sugar (Kurozu) or Dark Brown Sugar (finely crumbled for deep molasses notes)
- 1 tablespoon Neutral oil (Vegetable or Canola) (for the batter)
- 1 teaspoon Vanilla extract
- 1-2 tablespoons Whole milk (only if dough is too dry)
Frying & Finishing
- 4-6 cups Neutral oil for deep frying (Vegetable, Peanut, or Canola oil)
- 2 tablespoons Powdered sugar (optional for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Sifting is crucial for a uniform texture and to prevent lumps.
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2
In a separate medium bowl, whisk the three eggs until they are well-beaten and slightly frothy.
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3
Add the granulated sugar and the crumbled black sugar to the eggs. Whisk vigorously until the sugar has mostly dissolved and the mixture is thick and pale.
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4
Stir in the one tablespoon of oil and the vanilla extract into the egg mixture until fully incorporated.
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5
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together.
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6
Continue mixing until a stiff, slightly tacky dough forms. Avoid overmixing, as this will develop gluten and make the Andagi tough. If the dough is too crumbly, add milk one tablespoon at a time.
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7
Let the dough rest at room temperature for about 20 minutes. This allows the flour to hydrate, making the dough easier to handle and the final product more tender.
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8
While the dough rests, fill a heavy-bottomed pot or deep fryer with at least 3 inches of oil. Heat the oil to 320°F (160°C). This lower frying temperature is vital to ensure the center cooks through before the outside burns.
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9
Lightly grease your hands with a little oil. Scoop about 2 tablespoons of dough and roll it into a smooth ball roughly 1.5 inches in diameter.
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10
Carefully drop 4-5 dough balls into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature too significantly.
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11
Fry the Andagi for 6-8 minutes. The balls will initially sink, then float to the surface. As they cook, they will naturally rotate and 'crack' open on one side.
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12
Use a slotted spoon or chopsticks to occasionally turn them, ensuring an even, deep golden-brown color on all sides.
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13
Once they are a rich mahogany brown and the cracks look cooked, remove them and place them on a wire rack set over paper towels to drain.
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14
Repeat with the remaining dough, allowing the oil to return to 320°F between batches.
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15
Allow to cool for at least 5-10 minutes before serving. The exterior will become crunchier as it cools.
💡 Chef's Tips
Maintain a steady oil temperature of 320°F; if the oil is too hot, the outside will burn while the inside remains raw dough. For the most authentic flavor, hunt down Okinawan 'Kurozu' (black sugar), which adds a unique mineral sweetness. If the dough is too sticky to handle even after resting, use two oiled spoons to drop mounds into the oil instead of rolling by hand. Avoid over-mixing the dough once the flour is added; a few small lumps are better than a rubbery fritter. Andagi are best enjoyed the day they are made, but can be refreshed in a 350°F oven for 5 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve warm with a cup of hot Sanpin-cha (Okinawan jasmine tea) to balance the sweetness. Pair with a scoop of purple yam (Ube) ice cream for a vibrant and decadent dessert platter. Dust lightly with kinako (roasted soybean flour) and cinnamon for an extra layer of nutty aroma. Serve alongside fresh tropical fruits like pineapple or mango to cut through the richness of the fried dough. Enjoy as a 'walking snack' wrapped in a simple paper napkin, just as they are sold at Okinawan street markets.