Sift together the flour and the baking powder. In a separate bowl, whisk together the eggs, then stir in the sugar and finally the vegetable oil. Separate the batter into two batches of 100g and 200g.
Mix together the kinako soy bean flour, sugar and sesame seeds, then stir into the smaller batch of batter. Leave both to rest.
When you’re ready to cook, begin heating your oil to around 150C. Dampen your hands and squeeze a piece of the batter into a ball about the size of a cake pop or ping pong ball.
Drop into the oil and fry until golden brown all over. Don’t cook too many at once or the temperature of the oil will lower. After about 8-10 minutes, fish out the doughnuts and drain on kitchen towel to remove any excess oil. Enjoy.
• Sata Andagi have quite a dense, cake-y texture compared with traditional European donuts. When you’re resting the batter you can leave it until you’re ready to cook, even overnight if you like. The longer it rests the fluffier it will be. We recommend around 1 hour.
• No flour in the cupboard? You can always try hotcake mix. It won’t have quite the same texture, but will still be really, really delicious.