SATA GOAGI is a simple but loved but loved donut that originated in Okinawa, the southernmost islands in Japan. With a dense consistency, slightly dry and a subtle sweetness, it offers a nostalgic and homemade flavor that makes you come back more. While Sata went to many already in all of Japan, Sata is still an emerging treatment from the southern islands. This sweet and delicious dessert or delicious could be the next It Dessert in the near future.
What is Sata go and how is it done?
Sata gogun may seem not familiar to many Japanese, and it is because the name comes from Okinawan’s language. Sate means sugar, You means oil and Aging It means something that is fried. These small ball -shaped donuts are fried with a nice golden brown, with fascinating cracks on the surface, very like a pound cake. Unlike normal donuts, Sata went, it is not covered with sugar outside.
In Okinawa, Sata gogi is a beloved everyday gift. You will find it everywhere, from small shops along the lively streets of the city to local supermarkets. More than a snack, it has a cultural meaning: SATA GOAGI is appreciated as a food that brings good luck and is often served on celebratory occasions such as weddings.
Suggestions and replacements with Sata gogi
- Sugar choices – We use granulating sugar in the recipe, but we feel free to replace brown sugar if you prefer a deeper and healthy flavor. Keep in mind that cane sugar will darken the dough faster, then make sure to cook the centers thoroughly.
- Adding aroma – While the simple and nostalgic taste is part of the charm of Sata go, there is no damage in adding some drops of vanilla extract – or your favorite aroma – for a thin turning point.
- Look at the temperature – Be careful not to overheat the oil. Since the dough contains sugar, it can brown quickly outside while remaining little cooked inside. Punta with medium-low heat and frying slowly approach that perfect golden finish.
Other recipes like SATA STATE
Fried cake by Okinawan, similar to a donut
Sift the flour, baking powder and salt together. In a separate bowl, beat the sugar and egg until they are well combined, then add the oil and mix carefully. Add the mixture of flour to the egg mixture and mix with a spatula until a dough is formed. Cover and refrigerate the dough for 30 minutes.
Divide the dough into 12 portions and rolls each in a ball. If the dough is sticky, she olia your hands slightly. Heat the oil over medium-low heat to fry and fry the pasta balls, turning occasionally, until they are uniformly golden.
