The Easy Okinawa’s Sata Andagi Sweets Recipe using the Base Flour

There is a dialect unique to Okinawa Prefecture and it is difficult to understand the Okinawan dialect even if you can speak common Japanese language.

Although I’m Japanese, if I didn’t know what the Okinawan word, “Sata Andagi (サーターアンダーギー)” refers to, I could not know what it is.

What is Sata Andagi?

Sata Adage 

Sata Andagi is a traditional Okinawan sweet that consists of a deep-fried bun similar to a doughnut.

The Okinawan sweet is a dense bun characterized by its doughy texture and the crispiness of its surface.

Actually, in the Okinawa dialect, “Sata” means “Sugar'”, “Anda” means “Oil”, and “Agi” means “to deep-fry”.

As these meanings indicate, the Okinawan confection, Sata Andagi is also called “Sato (sugar) Tempura“. In fact, plenty of sugar is used to make it.

Sata Andagi is known under the name of Andagi in Hawaii because many Okinawan people emigrated from Okinawa to Hawaii in the past.

The Easy Sata Andagi Recipe


Sata Andagi is commonly made in households of Okinawa. Not only that, but the confection is being sold at shops on the street.

In recent years, the mix flour for making the traditional Okinawan sweet is available even on, so with the base flour and the recipe, it is easy to enjoy the Okinawan confection even if you don’t live in Japan.

However, you could not understand the recipe because it is usually shown in Japanese. Therefore, finally let me talk about how to make Sata Andagi using the mix flour below.

[Traditional Okinawan confection] Sata Andagi mix flour
  1. Beat 3 large-size eggs with a mixer in a bowl
  2. Add 500g of Sata Andagi mix flour to the bowl and combine well with the egg to make dough until the flour dissolves well, then add a little salad oil and mix lightly.
  3. Let the dough sit for about 30 minutes
  4. Set some salad oil in a pan and heat it to 140 to 150 degrees
  5. Divide the dough into pieces as large as a ping pong ball with hands on which salad oil is applied
  6. Place the balls into the pan carefully
  7. When the balls float on the surface, turn them upside down sometimes with chopsticks and deep-fry them well (for over 8 minutes) until they become golden brown.
  8. Serve them on a plate and enjoy!

(Reference page : Wikipedia サーターアンダーギー )


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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