Sata Andagi Okinawan Doughnuts
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 15 servings
- Ingredients
- 6
About this dish
Small balls of stiff, egg-rich dough sink in fairly low oil, rise after 20 to 30 seconds, then roll over on their own as one side splits open like a tulip.
Read more
Okinawa's doughnut is thought to draw on Chinese fried sweets such as kaikou xiao. Because it keeps relatively well in a hot climate, it became both an everyday snack and a fixture at important Ryukyu ceremonies.
Ingredients
Instructions
- 1
Sift 240g cake flour and 8g baking powder together twice.
Put 1L frying oil in a deep heavy pot without exceeding half its height and heat to 155°C.
- 2
Beat 2 eggs lightly and add 130g brown sugar.
Keeping the spatula against the bowl to avoid whipping air, stir 3 minutes until thick with no large sugar lumps.
- 3
Add sifted flour in two additions and mix until no dry spots remain.
Add 10ml dough oil and work 2 to 3 minutes more until the stiff dough turns glossy.
- 4
Dampen hands very lightly, divide dough into 15, and roll into 2cm balls.
Dry hands and the area around the tongs so no water drips into the oil, then confirm the oil is 150 to 160°C and lower 5 at a time carefully.
- 5
Fry 4 to 5 minutes, allowing dough to rise after 20 to 30 seconds, rotate, and split on one side.
When deep brown, at least 95°C inside, and a skewer has no wet batter, drain on a rack 10 minutes.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
琉球料理研究家 安次富順子 · Checked: 2026-08-11
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