Kanga Katsu Sando

Recipe notes

Butterfly and flatten the fillet evenly

Two slits through the fillet, opened out and gently pressed flat, gives you an even thickness across the whole piece. This matters because uneven meat means uneven cooking. The thicker parts will still be raw by the time the thin edges are overcooked. Take a moment to press the butterflied fillet gently with your palm or the flat of a knife to even it out before crumbing. The whole thing cooks faster and more consistently for it.

Keep the oil at 180°C throughout

Oil temperature is the most important variable in any katsu. Too cool and the crumbs absorb oil and go greasy before browning; too hot and the crust burns while the inside stays raw. I use a cooking thermometer to check the oil before the kangaroo goes in and again between batches. The temperature will drop when the meat hits the oil, so let it recover before adding another piece if you’re cooking in batches.

Storage

Store the components separately in the fridge for up to 2 days. The crumbed kangaroo keeps best on a wire rack rather than sealed in a container, which traps steam and softens the crust. Reheat in an air fryer or a hot oven at 200°C (390°F) for 5-7 minutes to restore some crispiness. The Bulldog mayo will keep in a sealed jar in the fridge for up to 1 week.

Ingredient notes

Kangaroo fillet:

Kangaroo fillet is incredibly lean with a mild gamey flavour that sits somewhere between venison and beef. It dries out and toughens quickly if overcooked, so medium-rare is the target here. Treat it more like a venison loin than a chicken breast. Most good butchers stock it, and it’s well worth seeking out. If you can’t get kangaroo, venison fillet or veal schnitzel are the closest substitutes in terms of texture and cooking time.

Panko breadcrumbs:

Panko are Japanese breadcrumbs made from crustless white bread processed into coarse, irregular flakes. They create a lighter, crispier crust than regular breadcrumbs because the larger flake size means less surface area in contact with the oil, so less oil is absorbed. Always use panko for katsu. Standard fine breadcrumbs will give you a denser, oilier result that doesn’t have the same satisfying crunch. I look for Japanese-brand panko at the Asian grocery rather than supermarket versions, which tend to be finer.

Shichimi togarashi:

Shichimi togarashi is a Japanese seven-spice blend typically containing dried chilli, sansho pepper, orange peel, sesame seeds, hemp seeds, ginger and nori. It adds heat and complexity to the kangaroo without overwhelming it. You’ll find it in most Asian grocery stores and many large supermarkets in the international aisle. A small sprinkle goes a long way, so start conservatively and season to taste. I use it both in the crumbing and as a finishing seasoning after frying.

Shokupan:

If you can't get shokupan from your local store or bakery, here's my recipe to make it at home - https://www.andy-cooks.com/blogs/recipes/japanese-milk-bread.