“Toubann” 陶板 means a ceramic plate. I have one of the smallest ones with a round ceramic bottom, a dome shaped ceramic lid and a small steam hole (#3 in the picture below). It can be used as a grill. It diffuses and retains heat better than a metal grill. It is a good way to grill seafood which is then eaten with a dipping sauce. Another way is to use the dome-shaped lid to add a steam/braising component to the cooking. I intend to post other touban-yaki dishes sometime.
In any case, I decide to cook the mastutake with the touban. As before, I cleaned and cut/tore the mastutake as seen in #1 in the picture below. I preheated the touban on a medium flame and coated the surface with light olive oil using a paper towel. I first grilled the matsutake (#2) for a few minutes and then seasoned it with a sprinkle of Kosher salt, and a splash of sake. I quickly put on the dome-shaped lid to sake-steam the mastutake. After one minute or so, I removed the lid (#4). Even after I removed the touban from the fire, the small amount of liquid on the bottom kept bubbling (The first picture).
When I opened the lid, there was a faint aroma of matsutake. We had this with a squeeze of lime. This is a good preparation of matsutake but the aroma of this batch was a bit disappointing. We could have had Royal trumpet mushrooms instead. Of course, the accompanying drink must be daiginjou-class 大吟醸 fruity and crisp cold sake. In our case, the usual 'Mu" 八重垣 無 sake did the job.