Sata Andagi (Okinawan Donut Popular at American Obon)
Sata Andagi is a deep fried Japanese donut ball from Okinawa. It's colloquially called "andagi" in Hawai'i and sometimes "dango" in California. This version is the way Japanese-Americans have been making andagi since immigrating to mainland US and may vary from how it's made in Okinawa today.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups all purpose flour (250g)
- 1/2 cup sugar (100g)
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 2 large eggs
- 1/2 cup whole milk or evaporated milk (118mL)
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- oil for deep frying (varies depending on your pot)
Instructions
- 1
Heat oil in a pot to 340 degrees F.
- 2
While oil is heating, whisk flour, sugar, salt, and baking powder in a mixing bowl.
- 3
In a separate bowl, whisk eggs, milk, vanilla, and melted butter.
- 4
Mix wet and dry ingredients together. Don't overmix, but make sure no dry pockets of flour remain.
- 5
When oil is ready, scoop 1.5-2 tbsp balls of batter into the oil. The more traditional way is to squeeze the batter out of your hands from between your index finger and thumb, but you can use a cookie scoop or two spoons for convenience.
- 6
Fry dango for 5 minutes, using chopsticks to flip them halfway through to make sure they fry evenly.
- 7
Transfer dango to a wire rack to cool. Dango taste best fresh but can be kept in an airtight container at room temperature for a few days.