Sata andagi

{{short description|Doughnut-like Japanese dish made from deep fried dough}}

{{Italic title}}

{{more citations needed|date=March 2013}}

{{Infobox prepared food

| name = Sata andagi

| image = Sata andagi 001.jpg

| image_size =

| caption = A finished batch of sata andagi

| alternate_name =

| country = China
Netherlands

| region = South China, Okinawa

| creator =

| type = Fried dough

| served =

| main_ingredient = Flour, sugar and eggs

| variations =

| calories =

| other =

}}

{{Nihongo|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 ({{zh|c=沙翁 |j=sa¹ jung¹ |cy= sā yūng |p=

shāwēng}}), then spread to Okinawa. They are also popular in Hawaii, 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.{{Cite web|date=2017-02-27|title=A Baker's Dozen Amazing Global Doughnuts|url=https://www.pastemagazine.com/food/doughnuts/a-bakers-dozen-amazing-immigrant-doughnuts/|access-date=2021-06-15|website=pastemagazine.com|language=en}}{{Cite web|last=Joe|first=Melinda|date=November 30, 2017|title=Okinawan cuisine: The Japanese food you don't know|url=https://www.cnn.com/travel/article/okinawa-restaurant-order/index.html|access-date=2021-06-15|website=CNN|language=en}}{{Cite book |last1=Ouyang |first1=Yingji |url=https://www.worldcat.org/oclc/130692981 |title=Xianggang wei dao. 2, Bu tuo si wa de nai cha = Hong Kong wei dao |last2=歐陽應霽. |date=2007 |publisher=Wan li ji gou, Yin shi tian di chu ban she |isbn=978-962-14-3512-5 |location=Xianggang |oclc=130692981}}

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.{{Cite web |title=Confectionery Recipes |url=http://www.wonder-okinawa.jp/026/e/kashi.html |url-status=dead |archive-url=https://web.archive.org/web/20090717085521/http://www.wonder-okinawa.jp/026/e/kashi.html |archive-date=17 July 2009 |access-date=5 June 2024 |website=wonder-okinawa.jp}} They are typically prepared so that the outside is crispy and browned while the inside is light and cake-like.

Image:Making sata andagi.jpg|A batch of sata andagi being deep fried

Image:HK TST 尖沙咀 Tsim Sha Tsui 梳士巴利道 Salisbury Road 天星小輪碼頭 Star Ferry Pier shop Tai Cheong Bakery 沙翁 Saa jung July 2021 SS2 01.jpg|A plate of sa-yung in Hong Kong