The simplest and probably best way to enjoy matsutake 松茸 is to simply grill it and eat it with the juice of Japanese citrus splashed over it (すだち or かぼす) and salt. Sometimes I feel, though, that direct grilling over a charcoal fire makes matsutake too dry. I have tried using a (grill-steamed). This time, I made it even simpler and it turns out that this is a very good way to enjoy the delicate flavor of matsukae in its purest form. I simply grilled it on the touban 陶板 and finished it with the lid on. This final step steams matsukake in its own moisture.
I placed the mastutake on the heated touban on low heat without any oil or liquid. After the matustake grilled enough to develop some brown spots (appearing in about 2 minutes), I put the lid on and let it continue cooking for another minute.
The dome-shaped lid really does a good job of retaining the matustake flavor yet you do not feel like you are eating “raw” matsutake. Since we do not have “Kabosu”, we used wedges of lime and Kosher salt.