Charred squash and pickled radish soba salad

Lest you think that it’s all French all the time here, I also happen to be addicted to the textures and flavors of modern Asian cuisine.

In large part, it’s the freshness that I find so appealing. But it is also because dishes like this soba salad are perfect for an indecisive eater like me: do I want something crunchy, something salty, something sweet, or something spicy?

This salad gives you a little bit of everything, mixed into a perfect plate with the home-y, wholesome flavor of buckwheat and the seasonal abundance of squash.

{p.s. In preparation for my epic and long-awaited trip to Japan this spring, I am always looking to be reading and learning more about the region’s culture, history, and food. If you have any suggestions, drop them in the comments below!}

Charred squash and pickled radish soba salad

You’ll need:

• 1 package buckwheat soba noodles
• 3 small yellow squash, cut into long strips
• 2 small cucumbers, cut into matchsticks
• 4-5 radishes, sliced thinly
• 2 cloves garlic, chopped
•  1 cup cilantro
• 1/2 cup fresh chives
• 2 t soy sauce
• 4 T rice vinegar
• 1 T sesame oil
• 1/2 t sugar
• 2 T sesame seeds + pumpkin and/or sunflower seeds (optional)
• salt, pepper

1. Make the pickles first: in a deep bowl, whisk together the soy sauce, vinegar, oil, sugar and a heaping teaspoon of salt. Taste, add a few springs of fresh cilantro, and then add in half of the cut radishes. Set aside for a few hours.

2. Heat a griddle pan and cook the squash in batches, about 3 minutes on each side, until charred and fragrant. Take off heat and set aside.

In the same pan, while it is still hot but with the heat off, toast the sesame seeds, pumpkin/sunflower seeds, and chopped garlic.

3. In the meantime, cook the soba according to package instructions, be careful not to overcook. Drain and rinse well under cold water.

4. For each serving, toss together the noodles and squash with plenty of roughly chopped cilantro and chives, fresh and pickled radishes, and cucumbers.

Dress with the pickling liquid, adding a little bit extra sesame oil, if desired.