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Sata andagi

A finished batch of sata andagi
Type	Fried dough
Place of origin	China
Region or state	South China
Main ingredients	Flour, sugar and eggs
Media: 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: sa¹ jung¹; Cantonese Yale: sā yūng), then spread to the Japanese prefecture of Okinawa. They are also popular in Hawaii, sometimes known there simply as andagi. Sata andagi is made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried. ^{[1] [2] [3]}

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.

Sata andagi are a part of Okinawan cuisine. Like most confectionery from the Ryukyu Islands, the techniques for making them are descended from a combination of Chinese and Japanese techniques. ^[4] They are typically prepared so that the outside is crispy and browned while the inside is light and cake-like.

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  A batch of sata andagi being deep fried

In popular culture

A scene from Azumanga Daioh: The Animation where the character Ayumu “Osaka” Kasuga repeats the phrase “Sata andagi!” is an internet meme in the anime community. ^[5]

See also

• List of doughnut varieties
• List of fried dough varieties
•   Food portal

References

External links

Wikimedia Commons has media related to Sata andagi.

• A simple sata andagi recipe