Koji rubbed grass fed merlot steak, tunnel hill oyster mushrooms, Tasmanian wasabi and soy butter

Koji rubbed grass fed merlot steak, tunnel hill oyster mushrooms, Tasmanian wasabi and soy butter

Created by David Ball, Executive Chef The Glass House.

Note: Recipe requires overnight marination


30 Minutes



For 4 people

  • 100 grams Meander Valley butter
  • 5 grams Fresh grated wasabi (for soy butter)
  • 10 mL Soy
  • 4 200g Merlot steaks
  • 3 tablespoon(s) Shio koji (meru miso)
  • 1 teaspoon(s) Cooking butter (for steak)
  • 1 dash(es) Vegetable oil
  • 1 teaspoon(s) Cooking butter (for mushrooms)
  • 400 grams Oyster mushrooms
  • 1 dash(es) Lemon juice
  • 2 teaspoon(s) Soy butter
  • 1 dash(es) Sake
  • 1 Punnet Wasabi Flowers
  • 1 Punnet Baby Wasabi Leaves
  • 5 grams Fresh grated wasabi (to serve)

Adjust Quantity


  1. Merlot steak is not a commonly found cut, it comes from the heel of the animal and is a hard working bit of the beast. Because of this, it is a very rich and flavoursome piece of meat, however if you are a fillet steak eater or like your meat well done this may not be the cut for you. It has a fine texture like a flank steak and should be served medium rare. Treated properly, it is well worth seeking out and makes for a delicious supper. Chat to your local butcher and I'm sure he will be happy to prepare this cut for you.
  2. Steak: Start the day before you wish to serve your steaks. Give them a good rub with the koji, which will help to tenderise and season the meat, then let them get to know themselves in the fridge overnight. Take your steaks out of the fridge a couple of hours before cooking, and let them come up to room temperature. If any blood has been let out, give them a quick wipe with kitchen paper. Pop a splash of oil and a knob of cooking butter into a hot pan, wait for it to bubble, then add your steak. Cook for 3-4 mins on each side, you're looking for a nice golden colour. Remove from the pan and pop onto warm plates to rest.
  3. Soy Butter: To make the soy butter, put 100g Meander Valley butter, fresh grated wasabi and soy into bowl and give a good mix. Put the soy butter to one side.
  4. Mushrooms: While your steaks are resting, using the same pan add a little more cooking butter and drop in your mushrooms. Colour them up for a couple of minutes on a high heat, then finish them with a little Malden and a squeeze of fresh lemon juice then share them up evenly on top of each steak. Retain the pan to one side.
  5. Add the splash of sake to the saved pan just to lift the goodness, add the soy butter and on a medium heat give it a good swirl so that you get all the built up flavours from the bottom of the pan. Pour a little of the heated soy butter over each steak.
  6. I like to plate the dish with some wasabi flowers and baby wasabi leaves, plus an extra good big blob of fresh wasabi for a bit more kick. Serve with your favourite garden greens and a good glass of red. - Chef David Ball
  7. * Tips for preparing fresh wasabi: Grate the stem in a circular motion on a specialty wasabi grater to create a fine paste. Cover the grated wasabi, leave to sit and let the flavor develop for 5-10min before serving.