Crunchy on the Outside, Soft on the Inside Japanese Okinawa Dango (Fried Donut)
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Okinawa dango is a lightly sweet Japanese style fried donut hole and a popular dessert that is often found at summer Obon festivals in the West. Okinawa dango is also known as sata andagi, in the dialect of the Okinawa region of Japan. “Sata” means sugar, while “andagi” means deep fried.
The summer Obon festivals where Okinawa dango are so popular in the West, are an annual Buddhist tradition and is celebrated by temples both in Japan and in the West. The Obon festival celebrates long lost family and ancestors.
There are a variety of recipes for Okinawa dango, ranging from light to heavy, but the recipe shared in this post is for a dango that is rather dense and the texture of the “donut” resembles a cake. The dango can be made with just a few basic pantry items such as flour, sugar, baking powder, eggs and milk.
See Also
Obon Festival History
Donut Hole Recipe
Modern Obon Festival Traditions
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