Sata andagi
Doughnut-like Japanese dish made from deep fried dough
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A finished sata andagi
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Type | Fried dough |
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Place of origin | China |
Region or state | South China |
Main ingredients | Flour , sugar and eggs |
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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 malasada , or the Dutch oliebollen ), native to Southern China, there named sa-yung (沙翁, Yale Romanization: sa1yung1, PinYin: shā wēng ), 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
See also
References
- ↑ "A Baker's Dozen Amazing Global Doughnuts" . pastemagazine.com . 2017-02-27 . Retrieved 2021-06-15 .
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↑
Joe, Melinda (November 30, 2017).
"Okinawan cuisine: The Japanese food you don't know"
.
CNN
. Retrieved
2021-06-15
.
{{ cite web }}
: CS1 maint: url-status ( link ) - ↑ Ouyang, Yingji; 歐陽應霽. (2007). Xianggang wei dao. 2, Bu tuo si wa de nai cha = Hong Kong wei dao . Xianggang: Wan li ji gou, Yin shi tian di chu ban she. ISBN 978-962-14-3512-5 . OCLC 130692981 .
- ↑ http://www.wonder-okinawa.jp/026/e/kashi.html Okinawan tourism site.
External links
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