A classic Japanese sando with an Aussie twist, this one swaps out the pork for kangaroo, bringing lean, gamey meat into crispy, crumbed glory. We’ve paired it with a punchy Bulldog mayo and fresh lemon-dressed cabbage, stacked between thick slices of shokupan.
Category
Lunch
Servings
4
Prep time
25 minutes
Cook time
10 minutes
A classic Japanese sando with an Aussie twist, this one swaps out the pork for kangaroo, bringing lean, gamey meat into crispy, crumbed glory. We’ve paired it with a punchy Bulldog mayo and fresh lemon-dressed cabbage, stacked between thick slices of shokupan.
If you don't to cook with kangaroo, or can't access it, just swap it back to pork.
Shout out to Zai from Oishi Mate for creating this one with me (you should definitely check out his Instagram).
Ingredients
- 1 loaf Shokupan
- 600g kangaroo fillet
- Shichimi togarashi, to season
- 3 eggs, beaten
- 2 tbsp milk
-
plain flour
-
sea salt and black pepper
- 1½ cups (110g) panko breadcrumbs
-
peanut oil (or other neutral oil) for shallow frying
- ¼ green cabbage, finely shredded
-
juice of 1 small lemon
-
pickled green chillies, to serve
- 4 cornichons, finely chopped
- ⅓ cup Kewpie mayonnaise
- 2 tbsp Bulldog sauce
- 2 tsp yellow mustard seeds
- 1 tsp mushroom shoyu (soy sauce)
- Dash of hot sauce
- pinch MSG
Bulldog mayonnaise
Directions
Step 1: Prep the mayonnaise
Combine the cornichons, Kewpie, Bulldog sauce, mustard seeds and shoyu in a small bowl. Mix well and season with hot sauce and MSG. Set aside.
Step 2: Prep the kangaroo
Butterfly the kangaroo fillet open making 2 slits without slicing all the way through. Open up and flatten out, then season with some Shichimi togarashi and salt on both sides.
- Combine the egg and milk in a shallow bowl or tray. Place the plain flour in another shallow bowl and season with salt and pepper. Place the panko in a 3rd shallow bowl or tray.
- Dip the kangaroo in the flour to coat, then shake off any excess. Dip into the egg mixture to coat then into the panko, turning to completely coat and press the crumbs on. Transfer to a tray.
Step 3: Cook the kangaroo and assemble
Heat enough oil to shallow fry in a deep frying pan over medium high heat to 180°C.
- Add the kangaroo and cook for 4-5 minutes, until golden brown. Transfer to a wire rack over a tray. Season with some salt and more Shichimi Togarashi if you like.
- Toss the cabbage in the lemon juice until well combined.
- Slice the Shokupan into 2cm thick slices. Spread some of the bulldog mayonnaise over the sando bread bases. Top with the cabbage then a portion of kangaroo.
- Top with some pickled chillies, then another drizzle of the mayonnaise. Place the other slice of bread on top and slice in half to serve.
Recipe notes
Cook support
Kangaroo is best served rare to medium rare, so avoid frying it for too long and overcooking it, as it can become chewy.
Sourcing
Kangaroo fillet can be sourced from your local butcher.
Substitutions
You could substitute the kangaroo for some venison or veal for a similar flavour profile, or use pork for something more traditional.
Storage
It is best to store any leftovers in separate containers and refrigerated, ie. salad separate from the mayonnaise and separate from the kangaroo.
