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Sata Andagi (Okinawan Doughnuts) サーターアンダギー

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    Make this deliciously sweet Okinawan treat called Sata Andagi with simple baking ingredients. It’s a type of deep fried doughnut popular in Okinawa with the winning combination of crispy and cakey!

    Sata Andagi (Okinawan Doughnuts) in a white basket.

    During our short stay in Okinawa, we had a few chances to enjoy different flavors of Okinawan doughnuts, Sata Andagi (サーターアンダギー). Not only these doughnuts were on a list of must-eats when you visit, they are also known as an easy homemade snack in Okinawa. Since the idea of easy is always appealing, it had been on my mind to try my hand on these yummy doughnuts for a while.

    Of all the various fun flavors, I decided to make Black Sugar Sata Andagi as my first. Relatively unrefined, black sugar is a common sugar in Okinawa and its deep malty, caramel-y characteristic enhances the flavor of the doughnuts tremendously.

    Watch How to Make Sata Andagi

    Only 3 ingredients to make a deliciously sweet Okinawan treat called Sata Andagi. It’s a type of deep fried doughnut popular in Okinawa that is the winning combination of crispy and cakey!

    Sata Andagi (Okinawan Doughnuts) on a white plate.

    What is Sata Andagi?

    Sata Andagi (サーターアンダギー or サーターアンダーギー) is a doughnut made with 3 ingredients – cake flour, sugar, and egg. The name comes from Okinawan word: sata means sugar and andagi means deep fried (food). The texture of sata andagi is very dense, and less airy and fluffy like the regular doughnuts.

    When deep fried, the round balls crack with lines that resemble the smiley faces, which is why the doughnuts are considered good luck in Okinawa and are used for many happy occasions such as engagements and birthdays.

    In Okinawa, where the weather is hot and humid, sata andagi keep well at room temperature for a few days. No wonder they have been enjoyed as homemade snacks for generations. If you visit Okinawa, the easiest place to spot sata andagi is at touristy places where you’ll see tiny kiosks selling these sweet treats. You can also find sata andagi specialty stores throughout Okinawa.

    Sata Andagi (Okinawan Doughnuts) on a white plate.

    Popular Sata Andagi Flavors

    Many sata andagi shops carry similar flavors (shown in bold) but there are other delicious flavors that I didn’t get to try.

    • Plain
    • Beni imo (Okinawan sweet potato)
    • Black sugar (Kokuto)
    • Black/white sesame
    • Black tea
    • Caramel
    • Cheese
    • Chocolate
    • Cinnamon
    • Coconut
    • Coffee
    • Kabocha (Japanese pumpkin, Kabocha squash)
    • Kinako (soybean flour)
    • Mocha
    • Peanut
    • Walnut

    Sata Andagi has no fillings or fancy frosting. The ingredients are mixed in with the dough to make different flavors. Does any of the flavors above catch your attention?

    If you haven’t made doughnuts before, you’d be happy to know that these Okinawan doughnuts are rather straight-forward. The only caveat is the deep frying, but since they were delicious in the way that deep fried dough is, it’s worth the effort. My family loves that they are not overly sweet, but more of a snacking doughnut, not a heavily glazed dessert doughnut that can bog you down easily. And yes, you can definitely eat them on a more regular basis. Okinawans say so! 🙂

    Sata Andagi (Okinawan Doughnuts) in a white basket.

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    4.67 from 18 votes
    Sata Andagi (Okinawan Doughnuts) in a white basket.
    Sata Andagi
    Prep Time
    20 mins
    Cook Time
    20 mins
    Total Time
    1 hr 40 mins

    Only 3 ingredients to make a deliciously sweet Okinawan treat called Sata Andagi. It’s a type of deep fried doughnut popular in Okinawa that is the winning combination of crispy and cakey!

    Course: Dessert, Snack
    Cuisine: Japanese
    Keyword: black sugar, okinawan food
    Servings: 8 doughnuts
    • 1 large egg (50 g w/o shell)
    • cup black sugar (or dark muscovado sugar or dark brown sugar - See Notes) (packed, 60 g)
    • 1 tsp neutral-flavored oil (vegetable, canola, etc)
    • 1 cup cake flour (120 g, plus more if needed)
    • 1 tsp baking powder
    • tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    • 3 cups neutral-flavored oil (vegetable, canola, etc) (710 ml, plus more for rolling dough)
    1. Gather all the ingredients.
      Sata Andagi Ingredients
    2. In a large bowl, combine 1 large egg and 1/3 cup black sugar, and whisk together until sugar has dissolved.

      Sata Andagi 1
    3. Add 1 tsp oil and whisk together.
      Sata Andagi 2
    4. Sift 1 cup cake flour, 1 tsp baking powder, and 1/8 tsp (pinch of) kosher salt over the egg and sugar mixture.
      Sata Andagi 3
    5. Using a silicone spatula, start to combine the dry and wet ingredients. If the dough is too wet, you can add extra flour. Moisture in the air effects, so you have to decide how your dough is like. If you feel that it’s too soft and wet, add more flour 1 Tbsp at a time. The consistency is similar to cookie dough, but slightly softer. Let the dough rest for an hour.

      Sata Andagi 4
    6. Bring the oil in the deep fryer to 300-320 ºF (150-160 ºC) over medium-low heat. In order to cook inside the dough, we deep fry at low temperature. For a medium saucepan, you will need about 3 cups oil. You can use less oil, but you will need to rotate the balls often as they won’t be covered by oil.

      Sata Andagi 5
    7. Prepare some oil (for rolling the dough) in a small bowl and rub it on your palms which will prevent the dough from sticking to your hands.  

      Sata Andagi 6
    8. When the oil in the deep fryer reaches 300-320 ºF (150-160 ºC), scoop the dough with a cookie scooper and roll into a ball. To achieve same portion size for whatever you're making, a cookie scooper is a great tool to have. The size should be slightly bigger than 1 inch (should be around 3 cm). We say the size should be Ping-Pong ball size (if that helps).

      Sata Andagi 7
    9. As soon as you are done with rolling, start putting the dough balls into the oil. They will expand so do not put too many.
      Sata Andagi 8
    10. Once the dough balls are cooked through, they start to float. They rotate themselves, but you can help them rotate to achieve even coloring.

      Sata Andagi 9
    11. When golden brown, about 7-8 minutes of deep frying, pick them up and drain excess oil on a paper towel or wire rack. Let cool for 5 minutes and enjoy!
      Sata Andagi 10
    Recipe Notes

    Black Sugar: I used dark muscovado sugar that I bought on Amazon, but you can purchase Okinawan black sugar on Amazon as well.


    Recipe by Namiko Chen of Just One Cookbook.  All images and content on this site are copyright protected.  Please do not use my images without my permission.  If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source.  Thank you.

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