(Photo by Shoji Kudaka)
Sata Andagi is an Okinawan donut that is commonly cooked at home. Meaning “deep-fried sugar,” Sata Andagi is a local favorite often served up during special occasions. To me, it brings back childhood memories as my mom used to cook them up for an afternoon snack.
So, I borrowed an old cookbook from my mother and did some “test cooking” to make sure my doughnuts will be a tasty when I make them fresh on Mother’s Day.
My mother, who stood by my side for tasting and was watching me do the cooking, could hardly stop laughing at how bad I am at rolling dough into a ball and awkward I am with a frying pan. I managed to cook 18 Okinawan doughnuts the size of Dunkin’ Donuts’ Munchkins.
So, if you want to whip up something for your mom or wife for Mother’s Day or any other occasion, I recommend Sata Andagi. They are simple and easy to make, even for a guy like me who doesn’t feel at home in the kitchen.
Listed below is a recipe I used. There are different ways to make them, and also many ways to modify the flavor, such as sprinkling coconut powder or mixing dough with sweet potatoes, etc.
What are you waiting for? Get in the kitchen and start making some Okinawan doughnuts.
Recipe (for about 18 doughnuts the size of Munchkins)
a. Put a raw egg into to a bowl.
b. Add sugar (70g) and stir the mixture.
c. Add a small spoonful of cooking oil (I used a Japanese spoon for 5cc) and stir the mixture.
d. Add cake flour (150g) and baking powder (a small spoonful), or cake flour (100g) and Japanese pancake mix (50g).
e. Add crushed peanuts and knead the dough.
f. Roll the dough into small balls.
g. Fry the balls with cooking oil in a frying pan.
