Warm Kangaroo Maki on Soba Noodles

1 kangaroo strip loin

1-2 seaweed sheets

Marinade Sauce

Miren wine

Soy sauce

Sancho pepper

Wasabi powder

Salad

80gr soba noodles

1 tbsp. pickled ginger

Squeeze of lime

1 tbsp. oil

Chopped chives

1 tsp. cucumber

1 tsp. pickled radish

• Make marinade to taste, depending on your desire.

• Roll loin through marinade, leave for 10 minutes to 2 hours.

• Put aside.

• In clean bowl, mix cooked soba noodles, squeeze of lime and all other ingredients.

• Chill.

• Remove kangaroo from marinade, place in a hot oiled pan, searing well, cook to your liking (recommend not past medium).

• Remove and rest for 4-5 minutes.

• Reduce remaining marinade in pan until it starts to thicken.

• Taking cooked loin, roll in seaweed sheets tightly.

• On large white plate, place soba noodle salad in centre in rectangle shape.

• Slice loin into 3mm pieces and overlap on salad. Sauce with your marinade reduction – a little on each side.

• Place chopsticks on side, garnish with chive batons.