🍱 Hansukedofu

This dish is made by stewing tofu with the head of a grilled eel. It appears in the Kamigata rakugo "Yusanbune" and it's thought that even the general population from ancient times were familiar with this dish. The eel's head is called Hansuke. There are various theories surrounding its origin, such as one strainer of eel's head used to be sold for 50 sen (1／2 yen), so it came to be called Hansuke (han meaning half) of one yen (called ensuke). Another theory is that a man named Hansuke sold the head of eels as well. In Osaka, when making kabayaki (grilled eel), the eel is grilled with a sauce and the body cut open, while the head is attached. The head is then removed after grilling. Although the head is cut off, it was most likely still a food for sale at low price because the flavor of the sauce was already soaked in. When hansuke is stewed with tofu and green onions in a dashi soup stock, an even richer and deeper dashi stock is made that is incredibly delicious. You can even enjoy the small amount of meat from the Hansuke. Hansuke tofu, which makes use of an eel head that is otherwise thrown away, represents a dish that offers a glimpse into the Osaka spirit of "Shimatsu no ryori," where ingredients are used in a zero waste manner.