Andagi (or sata andagi) is a round, deep-fried doughnut native to Okinawa, Japan. This doughnut is a round ball-shaped doughnut that has a crisp outer surface with a soft interior. More specifically, this pastry is considered as an Okinawan doughnut, first originating in the most southern part of Japan’s Ryukyu Islands chain. Although andagi is an Okinawan doughnut, its production was introduced in China, using similar ingredients and preparation styles. Many desserts that originate in the Ryukyu Islands have a blend of Japanese and Chinese ingredients and cooking techniques.
Traditional Okinawan andagi is made from three key ingredients: Flour, Brown Sugar, and Eggs. Some formulas used to create Okinawan andagi also call for a chemical leavening agent such as baking powder. A small amount of vegetable oil may also be added to give the interior of the doughnut a soft texture. To prepare the dough, a large number of eggs are used as a binding and leavening agent. Traditional andagi contains brown sugar instead of white, granulated sugar because it is a widely grown sugar in the southern part of the Ryukyu Islands chain.
After the dough has been prepared, it is ready for frying. Using a candy thermometer, it is important to control the temperature of the oil in frying. Unlike many deep-fried pastries, vegetable oil is the preferred choice for frying. The vegetable oil adds flavor to the andagi and gives it its crisp outer surface. The dough is either scooped or pre-shaped by hand before frying. Once ready, the dough is dropped into the oil, sinking to the bottom of the pan before rising to the top surface of the heated oil.
The words sata andagi is translated into the English language, meaning “deep-fried sugar.” Breaking down the meaning of the two words, sata means sugar or sweet in Japanese. The word andagi means deep-fried. Even when both terms are used, many will shorten the two words and refer to the name only to andagi.
The Key Ingredients Work as Followed:
Flour: Provides structure to the andagi.
Eggs: A thickening and leavening agent when preparing, proofing, and frying the dough.
Sugar: Flavoring agent.
Traditional Okinawan andagi is made from three key ingredients: Flour, Brown Sugar, and Eggs. Some formulas used to create Okinawan andagi also call for a chemical leavening agent such as baking powder. A small amount of vegetable oil may also be added to give the interior of the doughnut a soft texture. To prepare the dough, a large number of eggs are used as a binding and leavening agent. Traditional andagi contains brown sugar instead of white, granulated sugar because it is a widely grown sugar in the southern part of the Ryukyu Islands chain.
After the dough has been prepared, it is ready for frying. Using a candy thermometer, it is important to control the temperature of the oil in frying. Unlike many deep-fried pastries, vegetable oil is the preferred choice for frying. The vegetable oil adds flavor to the andagi and gives it its crisp outer surface. The dough is either scooped or pre-shaped by hand before frying. Once ready, the dough is dropped into the oil, sinking to the bottom of the pan before rising to the top surface of the heated oil.
The words sata andagi is translated into the English language, meaning “deep-fried sugar.” Breaking down the meaning of the two words, sata means sugar or sweet in Japanese. The word andagi means deep-fried. Even when both terms are used, many will shorten the two words and refer to the name only to andagi.
The Key Ingredients Work as Followed:
Flour: Provides structure to the andagi.
Eggs: A thickening and leavening agent when preparing, proofing, and frying the dough.
Sugar: Flavoring agent.
After the dough has been prepared, it is ready for frying. When the batter reaches the hot oil it will sink to the pot's bottom as shown in image one. While it's frying, the dough will begin to expand and start building air pockets in the center. This will cause the cooked dough to rise to the oil's surface as seen in image two. Continue cooking the andagi until it reaches a dark golden-brown color.
Controlling the temperature of the oil plays a critical role when frying andagi. An appropriate oil temperature when frying andagi ranges between 300-330°F. If the temperature is TOO LOW, the andagi will not cook. TOO HIGH of a cooking temperature will cause the outer-surface to have an appearance cooked correctly when the inside is not. This will affect the color of the andagi, causing them to become too dark after sitting in the oil for a long time.
Controlling the temperature of the oil plays a critical role when frying andagi. An appropriate oil temperature when frying andagi ranges between 300-330°F. If the temperature is TOO LOW, the andagi will not cook. TOO HIGH of a cooking temperature will cause the outer-surface to have an appearance cooked correctly when the inside is not. This will affect the color of the andagi, causing them to become too dark after sitting in the oil for a long time.
Andagi in Hawaii
Outside of Japan, andagi is a dessert that may be difficult to find at stores in the United States. With the mix of cultures in America's fiftieth state, Hawaii is your best bet for andagi. The name Sata Andagi is a more common term used to identify this pastry in Okinawa and other parts of Japan. Both ways of saying it are the same identifying this product. The difference is in Hawaii; the term sata is usually excluded, merely referring to andagi.
Andagi in Hawaii is found in many stores specializing in Japanese merchandising products, including snacks and other culinary creations. The preparation in Hawaii is different than traditional Okinawan andagi, calling for additional ingredients. Hawaiian andagi has a sweeter flavor with a softer, interior texture. Many Hawaiian andagi recipes use other ingredients like milk/evaporated milk, vanilla extract, or more sugar.
The addition of any liquid ingredients will have to increase the amount of flour or decrease the number of eggs. With a lower quantity of eggs used, andagi prepared in Hawaii will include a chemical leavening agent like baking powder. In other attempts, some formulas use an organic leavening agent, such as active dry yeast. Using yeast will require fermenting the dough before cooking it and will take up more time. Doughs that contain yeast must also be cooked at a lower temperature; a higher temperature will kill the yeast and prevent the dough from expanding.
To assist with controlling the level of sweetness, butter is another ingredient some formulas will use. Butter will add flavor and decrease the sweetness because it contains salt. However, butter can also kill the sweetness if too much is used. Andagi prepared in Hawaii will always use the same three key ingredients as traditional andagi and is modified with added sweetening and flavoring agents.
Similar to malasadas, andagi may also be coated for additional flavors. Andagi that's covered in a cinnamon-sugar blend is the most commonly used for added flavor. Stores and restaurants which specialize in preparing andagi will have regular and cinnamon-sugar coated andagi to serve. For added sweetness, other flavors that can be found or prepared include:
Outside of Japan, andagi is a dessert that may be difficult to find at stores in the United States. With the mix of cultures in America's fiftieth state, Hawaii is your best bet for andagi. The name Sata Andagi is a more common term used to identify this pastry in Okinawa and other parts of Japan. Both ways of saying it are the same identifying this product. The difference is in Hawaii; the term sata is usually excluded, merely referring to andagi.
Andagi in Hawaii is found in many stores specializing in Japanese merchandising products, including snacks and other culinary creations. The preparation in Hawaii is different than traditional Okinawan andagi, calling for additional ingredients. Hawaiian andagi has a sweeter flavor with a softer, interior texture. Many Hawaiian andagi recipes use other ingredients like milk/evaporated milk, vanilla extract, or more sugar.
The addition of any liquid ingredients will have to increase the amount of flour or decrease the number of eggs. With a lower quantity of eggs used, andagi prepared in Hawaii will include a chemical leavening agent like baking powder. In other attempts, some formulas use an organic leavening agent, such as active dry yeast. Using yeast will require fermenting the dough before cooking it and will take up more time. Doughs that contain yeast must also be cooked at a lower temperature; a higher temperature will kill the yeast and prevent the dough from expanding.
To assist with controlling the level of sweetness, butter is another ingredient some formulas will use. Butter will add flavor and decrease the sweetness because it contains salt. However, butter can also kill the sweetness if too much is used. Andagi prepared in Hawaii will always use the same three key ingredients as traditional andagi and is modified with added sweetening and flavoring agents.
Similar to malasadas, andagi may also be coated for additional flavors. Andagi that's covered in a cinnamon-sugar blend is the most commonly used for added flavor. Stores and restaurants which specialize in preparing andagi will have regular and cinnamon-sugar coated andagi to serve. For added sweetness, other flavors that can be found or prepared include:
- Granulated Sugar Coating
- Li Hing Mui-Sugar Coating
- Sugar Glazed
- (Half) Dipped in Chocolate
For additional flavor, many prefer a outer coating. The image on the left are andagi pieces coated with a cinnamon-sugar blend. Many people in Hawaii enjoy the salty, sweet, and sour flavor of Li Hing Mui. The image on the right are andagi pieces coated in a li hing mui-sugar blend. Both coatings increases the sweetness level of flavor. The li hing mui also adds a salty and sour touch to the pieces in the image on the right.
