1

Pan-fry the duck breast without oil, from the skin side first until golden brown and crispy, place in the oven at 180°C until cooked through. (5-6 minutes, depending on the size of the meat)  

 

2

Make the duck dipping sauce, add the meat from (1) and marinate in the refrigerator for 2 days. 

 

3

Make grilled eggplant, peel the skin and marinate them in the dipping sauce for one day.

 

4

Boil Nagano Shinshu soba noodles to the desired chewiness and cool in cold water.

 

5

Put the noodles in the inari pouch and arrange slices of duck breast and soaked grilled eggplant on top, garnished with black sesame seeds and spring onions.