Almost people don’t know DONKO. The right name is EZO AINAME(=Brown hakeling). This fish is often eaten at Tohoku area in winter. It looks not so good, but this is white flesh and bland in taste.
- Water: 3
- Sake: 3
- Sugar: 1
- Soy sauce: 1
- Clean DONKO Remove scales and slime.
- Get rid of gills and gut the fish. Keep livers, it’s so delicious.
- Put water and Sake and sugar into a pan, and boil.
- Put fish into 3, and simmer on the middle-high heat with a small rid directly on the fish. I used a kitchen paper instead of a small rid.
- After 2-3 minutes, add soy sauce 1/3. (first time)
- After 2-3 minutes, add soy sauce 1/3. (second time)
- After 2-3 minutes, add soy sauce 1/3. (third time)
- Let it cool down.
I added soy sauce three times here, but you can cut this steps. In that case, you put all ingredients into a pan on step 3. My photo on step 3 looks brown because my sugar is not white. I used beet sugar here.
In my opinion, Donko is one of the best 3 of Sashimi. And the liver maybe more delicious than monkfish liver. This fish is difficult to keep freshness, but if you find this, please try it. Of course fish by fishing is the best.