I don’t think kangaroos roam freely in Japan, and yet I found a helping of kangaroo on the menu at “Rice and Circus” in Tokyo. Having never eaten kangaroo before, I jumped at the opportunity. It was served as tataki, meaning it was seared very quickly, and then thinly sliced. A mix of carpaccio and rare steak.
I was a bit apprehensive as I had heard kangaroo can be quite tough when cooked incorrectly, but because the meat was so rare, there was nothing to worry about. It was as tender as can be. Even though I couldn’t make out any big distinction between this and any other steak, I did like the kangaroo tataki a lot. I hope to try out a bigger piece of roo next time.
Fear Factor – 2 / Taste Test – 8