New Zealand, England and Japan walk into an Australian kitchen…

By Andy Cooks · 30 min

Ingredients

Instructions

1. Mix the cornichons, Kewpie mayo, Bulldog sauce, mustard seeds and shoyu, then season with hot sauce and MSG.
2. Butterfly the kangaroo fillet, cutting two slits without cutting all the way through. Open and flatten, then season both sides with shichimi togarashi and salt.
3. Set up three shallow dishes: beaten egg with milk, plain flour seasoned with salt and pepper, and panko.
4. Dredge the kangaroo in flour, shake off the excess, dip in the egg, then coat in panko, pressing the crumbs on.
5. Heat enough oil for shallow frying in a deep pan over medium-high heat to 180°C.
6. Fry the kangaroo for 4 to 5 minutes until golden brown, then drain on a wire rack. Season with salt and more shichimi togarashi if you like.
7. Toss the shredded cabbage with the lemon juice.
8. Slice the shokupan 2 cm thick. Spread bulldog mayonnaise on the bread bases, top with cabbage, then the kangaroo.
9. Top with pickled chillies and another drizzle of mayonnaise, cover with the other slice, and cut in half.

Summarized from Andy Cooks's video. Watch it for the details.

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