Kangaroo Teriyaki Bowl
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Glazed kangaroo served over rice with edamame, pickled vegetables, and sesame seeds—a healthy, customizable Japanese-Australian bowl.
Cultural Context
(130 words) Japanese-inspired bowls featuring grilled meats, rice, and vegetables have become ubiquitous in Australian food courts and casual dining. Kangaroo works exceptionally well with teriyaki sauce—the sweet-salty glaze adds moisture and flavor while the quick cooking preserves tenderness. This dish represents the Japanese influence on Australian casual dining, where clean flavors and healthy preparations appeal to modern preferences. The bowl format allows for customization and showcases kangaroo alongside complementary ingredients. Unlike traditional Japanese preparations that might use chicken or beef, kangaroo adds a uniquely Australian element while respecting Japanese flavor profiles. These bowls are popular with health-conscious diners who appreciate kangaroo's high protein and low fat content. Quick to prepare and endlessly variable, teriyaki bowls demonstrate kangaroo's place in everyday Australian eating.
2Ingredients
Shopping List
3Cooking Instructions
- For teriyaki sauce: combine soy sauce, mirin, sake, sugar, honey, garlic, and ginger in small saucepan. Bring to simmer over medium heat, stirring to dissolve sugar. Simmer for 5 minutes. Add cornstarch slurry and cook, stirring, until sauce thickens enough to coat a spoon. Remove from heat.
- Remove kangaroo steaks from refrigerator 30 minutes before cooking. Pat dry and brush lightly with oil.
- Heat large cast-iron skillet or grill pan over high heat. Sear kangaroo steaks for 2½-3 minutes per side for medium-rare. In final minute, brush generously with teriyaki sauce to glaze.
- Remove steaks to cutting board, brush with more teriyaki sauce, and tent with foil. Rest for 5 minutes, then slice thinly against the grain.
- To assemble bowls: divide rice among four bowls. Arrange sliced kangaroo, edamame, sautéed spinach, cucumber slices, and pickled ginger in sections around each bowl.
- Drizzle remaining teriyaki sauce over kangaroo and rice. Garnish with sliced scallions, sesame seeds, and nori strips if using.
- Serve immediately with chopsticks and extra teriyaki sauce on the side.
4Chef's Notes & Pairings
Chef's Notes
- Make extra teriyaki sauce—it keeps for weeks and is useful for many dishes.
- Don't skip resting the kangaroo—it makes slicing easier and keeps meat juicy.
- Customize bowls with other vegetables: shredded carrots, bean sprouts, avocado, or seaweed salad.
- For meal prep, keep components separate and assemble bowls as needed throughout the week.
- The teriyaki glaze should be thick and glossy; if too thin, reduce it longer.
Wine Pairing
Japanese Beer or Sake – Crisp Asahi or Sapporo beer is perfect, or try a chilled junmai sake for a more traditional pairing.
Nutrition Facts
(per bowl) Calories: 580 | Protein: 48g | Fat: 12g | Carbohydrates: 68g | Sodium: 1240mg
