Okinawan-Style Donuts (Sata Andagi)
沖縄風ドーナツ · Okinawa-fu Donatsu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little fried treats are our preschool take on sata andagi, the round, crackly-topped donuts from Okinawa. In the Okinawan language "sata" means sugar and "andagi" means deep-fried, and the sugar in question is usually kokuto, the dark, mineral-rich brown sugar Okinawa is famous for, which gives the donuts a gentle caramel flavor. There is no shaping or rolling: you simply whisk up a thick batter and drop spoonfuls straight into the hot oil, so they come together quickly for an afternoon snack. Kids love the slightly crisp outside and soft, cakey middle.
Contains kokuto (Japanese brown sugar), which should not be given to babies under 1 year old.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gflour
- 10.5 gegg
- 18 gmilk
Seasonings
- 7.5 gpotato starchJapanese katakuriko, a fine potato starch used for thickening sauces and coating food before frying. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 1.5 gbaking powder
- 7.5 gkokuto (Japanese brown sugar)An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
- 4.5 gvegetable oil
About the Japanese ingredients in this recipe
- potato starch (片栗粉)
- Japanese katakuriko, a fine potato starch used for thickening sauces and coating food before frying. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
- kokuto (Japanese brown sugar) (黒砂糖)
- An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
Directions
- 1
Put the flour, potato starch, baking powder and kokuto in a bowl and mix them together with a whisk.
- 2
Add the beaten egg and the milk and mix well.
- 3
Heat the oil, scoop up spoonfuls of the batter, drop them into the oil and fry.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 225 kcal | 450 kcal | 225 kcal |
| Protein | 4.5 g | 9 g | 4.5 g |
| Fat | 6.8 g | 13.5 g | 6.8 g |
| Carbohydrates | 40.3 g | 80.7 g | 40.3 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 85.5 mg | 171 mg | 85.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 225 kcal | 4.5 g | 6.8 g | 40.3 g | 0.3 g | 85.5 mg | 0.6 mg |
| 1 adult serving | 450 kcal | 9 g | 13.5 g | 80.7 g | 0.6 g | 171 mg | 1.2 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
