Warm Kangaroo Maki on Soba Noodles


  • 1 kangaroo strip loin
  • 1-2 seaweed sheets
  • Miren wine
  • Soy sauce
  • Sancho pepper
  • Wasabi powder
  • 80g soba noodles
  • 1 tbsp. pickled ginger
  • Squeeze of lime
  • 1 tbsp. oil
  • Chopped chives
  • 1 tsp. cucumber
  • 1 tsp. pickled radish


  1. Make marinade to taste, depending on your desire.
  2. Roll loin through marinade, leave for 10 minutes to 2 hours.
  3. Put aside.
  4. In a clean bowl, mix cooked soba noodles, squeeze of lime and all other ingredients.
  5. Chill.
  6. Remove kangaroo from marinade, place in a hot oiled pan, searing well, cook to your liking (recommend not past medium).
  7. Remove and rest for 4-5 minutes.
  8. Reduce remaining marinade in a pan until it starts to thicken.
  9. Taking cooked loin, roll in seaweed sheets tightly.
  10. On a large white plate, place soba noodle salad in the centre in rectangle shape.
  11. Slice loin into 3mm pieces and overlap on a salad. Sauce with your marinade reduction – a little on each side.

Place chopsticks on the side, garnish with chive batons.

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