Hansuke-dofu (Tofu Simmered with Grilled Eel Heads)
Asian Medium

Hansuke-dofu (Tofu Simmered with Grilled Eel Heads)

Quick answer

Total time
40 min
Level
Medium
Servings
4 servings
Ingredients
7

About this dish

Hansuke-dofu is an Osaka simmer of grilled tofu with hansuke, the cooked heads left after preparing kabayaki eel.

Read more

Dashi, soy sauce, sugar, and sake draw the concentrated roasted eel flavor into the tofu. The dish is associated with the resourceful cooking of a merchant city that made use of an inexpensive by-product. Hansuke mainly seasons the broth rather than serving as a bite, so all hard bones are removed before the tofu and green onion are served. Fully cooked eel kabayaki can replace hard-to-find heads, though it produces a lighter stock.

Ingredients

servings
IngredientAmountUnit
dashi200 mlmlShop
sugar tbsptbspShop
dark soy sauce tbsptbspShop
sake1 tbsptbspShop
Shop All Ingredients

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

4 steps
  1. 1
    Heat

    Cut 360g grilled tofu into eight rectangles measuring about 3 by 4 by 2cm.

    Cut 30g green onion into 3cm lengths.

  2. 2
    Season

    Set 100g fully cooked eel heads in a sieve and slowly pour over 500ml boiling water to rinse excess sauce and fat.

    Remove visible sharp fins and loose bone fragments with tweezers.

  3. 3
    Control

    Bring 200ml dashi, sugar, soy sauce, and sake to a simmer in a clay or wide pot.

    Add tofu in one layer, cover with a damp paper lid, and simmer over medium-low for 12 minutes.

  4. 4
    Finish

    Nestle eel heads into the broth and simmer on low for 8 minutes, adding onion for the final 2 minutes.

    Remove every head, strain broth through a fine sieve to exclude hard bones, and serve only tofu, onion, and strained broth.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique
Rich broth from fully cooked eel heads
Finish cue
Nestle eel heads into the broth and simmer on low for 8 minutes, adding onion for the final 2 minutes.
Substitution
Fully cooked eel kabayaki can replace hard-to-find heads, though it produces a lighter stock.

Cooking decision evidence

Calculated Charim data and applicable official cooking and food safety guidance.

This recipe

40min, 7 ingredients

Category median

48min, 8 ingredients

Based on 247 recipes

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Tips

Hansuke contains many small hard bones; remove all heads and fine-strain the broth before eating only tofu and onion.

Estimated nutrition (per serving)

Calories
250
kcal
Protein
19
g
Carbs
15
g
Fat
12
g