Descrizione
Sata andagi are Okinawa's best-loved sweet: balls of dough deep-fried until they split open at the top — the split is called kaikoushou, "the laughing mouth", because the pastry looks like it is grinning. Crisp outside, cakey and lightly sweet inside, they are served at weddings, engagements and festivals across the islands.
This set pairs the two classic flavours in one box:
- Plain mix (500 g) — the original: light, milky and gently sweet.
- Kokuto mix (500 g) — made with Okinawan kokuto (unrefined black cane sugar) and wheat germ, for a darker colour and a deeper, almost molasses-like richness.
Both are made the same way: add eggs and vegetable oil, roll into balls and fry. Each bag makes roughly 17 pieces, so one set is about 34 — enough for a party or a few afternoons of baking with children. The batter also works for pancakes, muffins and cookies.
How to use
- Beat eggs with vegetable oil (or melted butter), add the mix and combine into a soft dough.
- Roll into small balls with oiled hands.
- Deep-fry at a low-to-moderate temperature until golden and split open, turning as they cook. A frying pan with 2–3 cm of oil is enough — a deep pot is not required.
Product details
- Contents: 500 g x 2 bags (1 kg total) — one plain, one kokuto
- Makes approx. 34 pieces in total
- Made in Japan (Okinawa)
- You will also need: eggs and vegetable oil
Ingredients
Plain mix: wheat flour, sugar, skimmed milk powder, vegetable oil and fat (palm oil, corn syrup, sodium caseinate, emulsifier, antioxidant), salt, baking powder.
Kokuto mix: wheat flour, sugar, kokuto (Okinawan black sugar), wheat germ, vegetable oil and fat (contains milk- and soy-derived ingredients), salt, baking powder.
Nutrition
Kokuto mix, per 100 g: 373 kcal, protein 7.4 g, fat 2.0 g, carbohydrate 81.4 g, sodium 108 mg.
Allergen information
Contains wheat, milk and soy.
Storage
Store away from high temperature, humidity and direct sunlight.