David Gann works in Chiba Prefecture near Tokyo, where he cooks many of his own meals, from scratch, in a makeshift kitchen he’s set up in his office. Below are two recipes he shared with us in this episode of Earth Eats.
The instructions are tailored for David’s office cooking methods. The idea is to cook both dishes, simultaneously, and to have enough food prepared for dinner, and for the rest of the week.
- FOR THE NABE
- 2 packages of tofu, cut into 1 inch cubes
- 1 Daikon radish, cut into cubes
- 2 carrots, cut into strips then cross cut
- 1 onion, diced
- 1 quart chicken stock or soup base
- 1/2 cabbage, chopped
- 1 cup of spinach leaves
- 1 cup of bean sprouts
- salt and other seasonings, as desired
- FOR THE TOFU TORTILLAS
- 3 packages of tofu, cut into quarter inch strips
- 2 tablspoons olive oil
- 3-4 fresh green peppers, chopped
- 1 onion, chopped
- 1/4 of a fresh cabbage, chopped
- 1 -2 cups grated cheese of your choice
- 1 package flour tortillas
- salt, hot sauce or other seasonings of your choice, to taste
- Warm a pot on the burner with the soup base.
- Add the carrot, daikon and onion and simmer on medium heat.
- Drain the tofu in a colandar.
- Arrange the tofu strips on a plate, stacked and in a radial pattern.
- Cook the tofu on low heat in the microwave (since the burner is occupied) for 3-4 minutes.
- When the Daikon starts to get tender, add the cabbage and the tofu cubes.
- Increase the temperature, breifly after adding those ingredients.
- Add the spinach and the bean sprouts and simmer briefly.
- Check the tofu, drain off any excess water and cook for a few more minutes in the microwave.
- Remove Nabe from heat, and transfer to a different container, when cool enough to do so.
- Heat the pot again, and add one tablespoon of olive oil to the pan.
- Sear the tofu strips briefly on high heat (one package at a time), to brown the edges, then reduce the heat. Cook more of the liquid out of the tofu, without burining it. This can take some time.
- Repeat with the other two packages of tofu, and the remaining olive oil.
- When all of the tofu is cooked, clean and dry the pan, and reheat it to warm up a tortilla.
- Top the tortilla with a handful of cheese, peppers, cabbage and onions.
- Lay a few strips of tofu on top of that, season as you wish, and enjoy, with a side of nabe.
- Store the remaining prepared ingredients in airtight containers in the fridge, to enjoy throughout the week.