← Nouns Cooking · Japanese

Ingredients

• 1 large egg
• 60 g kokuto black sugar or light brown sugar
• 1 tsp Vegetable oil
• 120 g plain or cake flour
• 1 tsp Baking powder
• 1 pinch Salt
• 750 ml neutral oil, for deep-frying, plus a little for your hands

Method

1. Whisk the egg, sugar and 1 tsp oil until the sugar dissolves.
2. Sift in the flour, baking powder and salt and fold with a spatula until no dry flour remains. Rest the dough in the fridge for 30 min so it firms up.
3. Heat the oil to only 150–160°C (300–320°F): sata andagi need a gentle heat to cook through.
4. With oiled hands, roll the dough into 8 balls about the size of a ping-pong ball.
5. Lower them into the oil. They sink, then rise; turn them now and then for 8–10 min until they crack open on top and are deep golden brown. A skewer in the centre should come out clean.
6. Drain on a rack and cool slightly before eating.

Tips

• If the oil is too hot, they brown outside before the middle is cooked. Keep checking the temperature.
• Contains wheat and egg.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 Chopstick Chronicles