Method

• Combine ginger, tamari, mirin, sake and sugar in a bowl, then add eye fillet and mix. Refrigerate for 1-2 hours for flavours to develop.
• Preheat a teppanyaki plate or frying pan on medium-high heat, induction setting 5-6. Remove meat from marinade and pat dry. Drizzle lightly with oil. Place on preheated pan and quickly sear eye fillet on all sides until golden.
• Place fillet on baking tray and insert core temperature probe into centre of fillet. Select slow roast mode on Wolf Convection Steam Oven, set to medium-rare 53°C or to your preferred level of doneness. Cooking time will take 2.5-3.5 hours, depending on what you choose.
• To prepare noodles, bring medium pan of unsalted water to boil. Add noodles and cook for 5 minutes or until just tender. Drain well. If not using straight away, add to bowl of chilled water for minute or two to chill, then drain again and set aside.
• In medium saucepan, combine broth ingredients. Bring to simmer and cook for 5 minutes.
• Pour boiling water over edamame; leave for 3-4 minutes. Drain then plunge into bowl of chilled water. Drain. Repeat for the zucchini.
• When eye fillet is ready, remove from oven. There is no real need to rest meat when using slow roast function. Carve meat into thin slices. Reheat noodles if necessary. Divide noodles between 6 bowls, twirling to arrange nice mound in centre of bowl. Add zucchini in small bundles, then scatter over blanched edamame. Arrange fillet slices on top of noodles.
• Gently ladle about 1⁄2 cup of broth into the base of each bowl, surrounding the noodles. Garnish with spring onions, and the perilla leaves if using, and serve.