SATA WALKI OKINAWAN DONUTS Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish SATA WALKI OKINAWAN DONUTS Also known as Sātāandāgī Okinawa dōnattsu (purēn aji to goma to kinako aji).

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Sātāandāgī Okinawa dōnattsu (purēn aji to goma to kinako aji)

Sata Andagi is a typical dish of Japanese cuisine that consists of delicious and delightful Okinawa doughnuts. This delicacies is very popular among the inhabitants of the region and also among tourists who visit Japan.

The Sata Andagi are made with a simple paste, consisting of flour, sugar, eggs and milk. The mixture is then fried in hot oil until it becomes golden and crisp on the outside, and soft on the inside. The result is an irresistible sweet, with a unique texture and a slightly sweetened taste.

In addition to the traditional recipe, there are variations of Sata Andagi, such as the addition of ingredients such as crushed coconut, turmeric or even matcha (green tea powder), which give a special touch to the dish. Some people also like to eat Sata Andagi with a cover of honey or confectionery sugar.

Sata Andagi is a versatile dish that can be consumed as a dessert, afternoon snack or even for breakfast. It is very popular at festivals and cultural events in Japan, where it is sold in bars and can be found in various packages as a gift or souvenir option.

Although originally from Okinawa, Sata Andagi can be found all over the country, being appreciated by people of all ages. Its simplicity in preparation and its unique taste make this sweetness a real success in Japanese cuisine.

If you’re a fan of desserts and are planning a trip to Japan, don’t forget to try the delicious Sata Andagi. I’m sure you’ll fall in love with this typical dish and will want to repeat the experience whenever possible.

Origin and history of Sata Andagi Okinawan Donuts

Sata Andagi is a type of fried roast originating in the Okinawa region of Japan. It is believed that this dish was created during the period of World War II, when US troops brought the technique of making fried roast to the region. Local residents adapted the recipe to their own ingredients and created the Sata Andagi, which became a popular and traditional food in Okinawa cuisine. Today, Sata Andagi is consumed as a snack or dessert throughout Japan and also in other countries.

About the recipe

• Name of the plate: SATA WALKI OKINAWAN DONUTS
• Name of the dish in English: Sata Andagi Okinawan doughnuts
• Name of the plate in Japanese: サーターアンダーギー 沖縄ドーナッツ（プレーン味とゴマときなこ味）
• Name of the Romanian dish: Sātāandāgī Okinawa dōnattsu (purēn aji to goma to kinako aji)

Information about preparation

• Time to prepare: 15 minutes
• Time of Cooking: 20 minutes
• Difficulty: MEDIUM
• It suits: 4 people
• Occasions:

Ingredients – Ingredients

Check out the necessary and optional ingredients SATA WALKI OKINAWAN DONUTSIt makes sense to improvise

• A lot of simple:
• 150g of flour
• 2 eggs
• 75 g of sugar
• 1 1⁄2 cup of vegetable oil
• 1 1⁄2 teaspoon of fermented powder
• Gergelim and Kinako batteries:
• 100g of mass
• 20g of kinako soybean flour
• 1 tablespoon of black salmon seeds
• 1 teaspoon of sugar
• Frying oil

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe SATA WALKI OKINAWAN DONUTS. Follow the instructions below in the preparation mode or step by step.

Preparation:

Prepare the mass:

• In one bowl, mix 150g of peeled wheat flour and 1.5 teaspoons of yeast.
• In another bowl, beat 2 eggs and add 75g of sugar and 1 1⁄2 tablespoon of vegetable oil.
• Divide the mass into two parts: 100g and 200g.

Add soya flour and salmon seeds:

• In one of the portions of the pasta, add 20g of Kinako soy flour, sugar and a tablespoon of salmon seeds.
• Mix well and let the mass rest.

Heat the oil and make the mass balls.

• Heat the oil in a pot until it reaches 150 °C.
• With your hands ointed, make mass balls the size of a bowling ball or ping pong ball.

Brush and scrub the donuts:

• Put the pasta balls in hot and fried oil until they become golden.
• Do not put too many donuts at once to prevent the temperature of the oil from decreasing.
• After 8 to 10 minutes, remove the donuts and slide onto a paper towel.

Tips:

• The Sata Andagis have a dense and cake-like texture, different from traditional European donuts.
• You can let the mass rest for longer, even overnight, to get an even softer texture.We recommend at least 1 hour of rest.
• Do not have wheat flour at home? You can also experiment with pancakes mixture. The texture will be a little different, but still very tasty.

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