New Zealand, England and Japan walk into an Australian kitchen… Kanga Katsu Shokupan Sando 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 Bulldog mayonnaise 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 Method 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 ...