# Sata andagi(Okinawan donut holes) ｜ Our Regional Cuisines

**Cuisine Name**: Sata andagi(Okinawan donut holes)

**Region**: Our Regional Cuisines

## Main Lore Areas
Okinawa Prefecture

## Main Ingredients Used
Wheat flour

## History, Origin, and Related Events
The Ryukyu Kingdom’s growth reflects the influence of China; in Ryukyuan sweets, too, Japanese and Chinese styles are intermixed. When the refined techniques of confectionary artisans were added to this mix, what emerged were treats well-suited to Okinawa Prefecture’s hot climate. Sweets that keep especially well, such as those that are fried or baked, are numerous. Such sweets are essential when putting on events like celebrations and rituals. One nationally recognized example of Okinawan sweets and snacks is sata andagi. Sata andagi is an Okinawan donut hole, made by deep frying a kneaded mixture of wheat flour, egg, and sugar. During frying, one side of the donut splits open, which gives it a distinctive appearance that resembles a tulip in bloom. Thinking in terms of sweets introduced from China, an Okinawan donut hole resembles a kai kou xiao or kai kou qiu. Sata andagi refers to the treat made by deep frying dough that resembles tempura batter, but there are also dishes like nmukuji andagi, which is made using sweet potatoes or purple yam, and shiro andagi, which is made without sugar.

## Opportunities and Times of Eating Habits
In addition to being eaten as a homemade snack, Okinawan donut holes are also served as a traditional Ryukyuan sweet during important events or rituals; they are the most popular sweet in Okinawa Prefecture.

## How to Eat
Also popular in Okinawa are colorful donut holes made by adding purple yams, pumpkins, or carrots that have been steamed and crushed.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)As well as being a common homemade treat, Okinawan donut holes can also be enjoyed at eateries throughout the prefecture. In addition, they are also sold as gifts or souvenirs.

## Ingredients
- 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

## Recipe
1. 1. Sift together the baking flour and the baking powder.
2. 2. Beat the eggs in a bowl. Add the sugar and mix well until thickened, making sure not to create bubbles.
3. 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.)
4. 4. Lightly wet your hand. Then, form balls roughly 2 cm in diameter and carefully drop them into oil heated to 150-160°C.
5. 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.
6. 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 Information
provider : Junko Ashitomi, researcher of Ryukyuan cuisine

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