Sata andagi
Doughnut-like Japanese dish made from deep fried dough
Sata andagi
Sata andagi (サーターアンダーギー, sātā andāgī) are sweet deep fried buns of dough similar to doughnuts (or the Portuguese malassada, or the Dutch oliebollen), native to Southern China, there named sa-yung (Chinese: 沙翁; pinyin: shāwēng; Jyutping: saa¹ jung¹; Cantonese Yale: sā yūng), then spread to the Japanese prefecture of Okinawa. They are also popular in Hawaii because the Ryukyuan diaspora, sometimes known there simply as andagi and Palau where they are known as tama. Sata andagi is made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried. In its Okinawan name, Saataa means "sugar", while andaagii means "deep fried" ("oil" (anda) + "fried" (agii)) in Okinawan (satō and abura-age in Japanese.) It is also known as saataa andagii and saataa anragii. Incidentally, on Miyako Island, this is called Satapambin (さたぱんびん), pambin means "fried" in Miyakoan language. Sata andagi are a part of Okinawan cuisine. Like most confectionery from the Ryukyu Islands, the techniques...
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