Sata andagi(Okinawan donut holes) ｜ Our Regional Cuisines
RECIPE
Ingredients (makes about 15 donut holes)
- Eggs (medium) 2
- Brown sugar (or granulated sugar) 130g
- Pastry flour 230-250g
- Baking powder 2 tsp
- Salad oil 2 tsp
- Cooking oil appropriate amount
How to cook
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1. Sift together the baking flour and the baking powder.
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2. Beat the eggs in a bowl. Add the sugar and mix well until thickened, making sure not to create bubbles.
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3. Add the powdered mixture from (1) to (2) and mix well. Then, add the salad oil. Keep mixing until the dough develops a sheen. (This should take 2-3 about minutes. The key is to thoroughly mix the dough until a sheen appears.)
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4. Lightly wet your hand. Then, form balls roughly 2 cm in diameter and carefully drop them into oil heated to 150-160°C.
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5. At first, the dough will sink to the bottom. Gradually (after about 20-30 seconds), it will float to the top, puffing up as it rotates, and a section will break open in the shape of a tulip. This should take about 4-5 minutes.
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6. Once the donut has a fried color, poke it with a skewer. If no batter sticks to the skewer, then the donut is done.
provider : Junko Ashitomi, researcher of Ryukyuan cuisine
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
