Kangaroo Tataki with Ponzu and Daikon
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Lightly seared kangaroo fillet served rare, sliced thin, and dressed with citrusy ponzu sauce, grated daikon, and microgreens.
Cultural Context
(135 words) Tataki, a Japanese preparation where meat or fish is seared briefly then served rare, has become popular in Australian Japanese restaurants featuring kangaroo. The technique showcases kangaroo perfectly—a quick sear develops flavor while the interior remains raw, highlighting the meat's fine texture and clean taste. Japanese-Australian fusion cuisine has flourished in recent decades, with chefs recognizing that kangaroo's characteristics align beautifully with Japanese culinary philosophy emphasizing ingredient purity and minimal intervention. The ponzu sauce, with its citrus-soy profile, adds umami and brightness without overwhelming the delicate meat. This dish represents the sophisticated end of Australian fusion cuisine, where traditional Japanese technique meets native Australian protein. The presentation is elegant and the flavors are balanced, refined, and distinctly Australian-Japanese.
2Ingredients
Shopping List
3Cooking Instructions
- For ponzu: combine soy sauce, mirin, rice vinegar, yuzu juice, bonito flakes, kombu, and sugar in jar. Shake well and refrigerate for at least 4 hours or up to 5 days. Strain before using.
- Remove kangaroo from refrigerator and pat completely dry with paper towels. Let rest at room temperature for 30 minutes. This is crucial for even cooking.
- Season fillet very generously on all sides with coarse sea salt and black pepper, pressing seasoning into the meat.
- Heat vegetable oil in cast-iron skillet over highest possible heat until just beginning to smoke. Sear kangaroo fillet for exactly 45 seconds per side, turning to sear all surfaces. Total cooking time should be 2-3 minutes—the interior should remain completely raw.
- Immediately transfer seared fillet to ice bath for 30 seconds to stop cooking, then pat dry. Wrap tightly in plastic wrap and refrigerate for 20 minutes to firm up for easier slicing.
- Using very sharp knife, slice kangaroo as thinly as possible against the grain, creating translucent slices. Arrange slices on chilled serving plates in single layer, slightly overlapping.
- Drizzle ponzu sauce over kangaroo. Top with small mounds of grated daikon, scallions, grated ginger, and microgreens. Sprinkle with sesame seeds. Serve immediately with small amount of wasabi on the side if desired.
4Chef's Notes & Pairings
Chef's Notes
- The searing should create a flavorful crust while leaving the interior completely raw—timing is critical.
- Yuzu juice is available at Japanese grocery stores; lime juice is the best substitute.
- Ice bath after searing stops carryover cooking and ensures the meat stays rare.
- Grate daikon just before serving—it loses moisture and becomes soggy if done too far ahead.
- This dish celebrates kangaroo's quality, so source the best fillet you can find.
Wine Pairing
Sake or Dry Riesling – A crisp junmai sake complements the Japanese flavors, or try an aromatic Australian Riesling with good acidity.
Nutrition Facts
(per serving) Calories: 245 | Protein: 38g | Fat: 8g | Carbohydrates: 6g | Sodium: 980mg
