Recipe and post by Kari Okubo. Follow her on Instagram @kariokubo.
Sata Andagi is a fried dough that is popular in Okinawan cuisine. As much of the Okinawan diaspora settled in Hawai‘i, over the years andagi has made its way to being a beloved local dish that you often find at family parties and special occasions. Saataa means "sugar", while andaagii means "deep fried" in Uchinaaguchi, or Okinawan language. Growing up my great grandmother used to make her signature andagi every time we visited and now whenever I eat andagi I think of her. This recipe adds a black sesame twist to the traditional way of making sata andagi. Enjoy!
Black Sesame Andagi
Prep: 20 min
Cook: 30 min
- 1 egg
- ⅓ cup Okinawan Black Sugar (or brown sugar)
- 1 tbsp Black Sesame Crunchy Butter
- 4 tsp vegetable oil
- ¾ cup all purpose flour
- 1 tsp baking powder
- ⅛ tsp kosher Salt
- Oil for frying
- In a mixing bowl, whisk the egg
- Add 2 tsp vegetable oil and whisk
- Add sugar and whisk
- Add Black Sesame Crunchy Butter and whisk
- Add the rest of vegetable oil and whisk
- Sift the flour, baking powder and kosher salt into your mixing bowl. Combine by folding the dry ingredients into the wet ingredients and be careful to not over mix. Your dough should feel like wet play dough
- Coat your hands with a little vegetable oil and roll dough into ping pong sized balls
- Fry the dough in a pot of vegetable oil ~ 1.5 inches deep at 320 F for eight minutes. Keep the temperature consistent so the dough cooks all the way through without burning the outside. The andagi will flip on its own and will have it’s signature crack.
- Cool and eat right away!
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