- 4 tablespoons sesame oil, divided
- 1 small kabocha squash
- 1 package (250g) buckwheat soba noodles
- 1 large carrot
- half head cabbage
- 1 1/2 tablespoons tahini
- 1 tablespoons white wine vinegar
- 1/4 cup takana (pickled mustard greens), plus brine
- 1/4 cup natto (fermented soybeans)
2. Wash kabocha squash and slice into quarters.
3. Spread 2 tablespoons of sesame oil into the bottom of baking pan and then lay squash face down in pan.
4. Bake for 30-35 minutes (until tender).
5. Meanwhile, bring pot of water to a boil and finely dice carrot while you wait.
6. Reduce heat to a simmer and add noodles, then carrots.
7. Cook for about 5-8 minutes (until soft).
8. Drain noodles and carrots and rinse with cold water, then set aside.
9. Shred cabbage with a mandolin or food processor and mix with noodles.
10. Whisk together tahini, remaining sesame oil, vinegar, and takana, then mix with noodles.
11. Stir in natto.
12. Once kabocha has cooled, dice and place on mixed salad.
13. Garnish with a bit more takana and natto if desired, then serve.
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Related: Soba Noodles with Apple Miso Sauce
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Photos: Quincy Malesovas