Cold Soba with Cucumbers, Watercress, and Sesame

1. Toast the Sesame Seeds

Start by bringing a large pot of water to a boil with a generous pinch of kosher salt. While waiting for the water to heat up, take a small skillet and toast the sesame seeds over medium heat. Stir them frequently until they turn golden brown and release their nutty aroma, which should take about 4 minutes.

2. Cook the Soba Noodles

Once the water is boiling, add the soba noodles and cook them for about 5 minutes. It's crucial to cook them just until they're firm, as this will ensure they hold their shape when served cold. Drain the noodles using a colander and rinse them under cold water to stop the cooking process.

3. Prepare the Dressing

While the noodles are cooking, prepare the dressing. In a small bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of toasted sesame oil, 2 tablespoons of rice vinegar, and 1 tablespoon of yuzu kosho. This combination will give your soba noodles a flavorful kick.

4. Assemble the Salad

Chop the watercress and thinly slice the scallions, then add them to a mixing bowl. Once the soba noodles have cooled, toss them with the prepared dressing in the mixing bowl, ensuring every noodle is coated thoroughly.

5. Adjust Seasoning and Serve

After the noodles are well-dressed, taste and adjust the seasoning if needed by adding a bit more soy sauce or sesame oil. Divide the soba into serving bowls, and top with the sliced cucumbers, cilantro, toasted sesame seeds, and any remaining watercress and scallions. Just before serving, squeeze the juice of the lime over the top for a burst of freshness.