Okay, so this is a very Westernized version of a sukiyaki recipe, but I know I don’t have a nabe pot. (There’s one on my Amazon wishlist, if anyone’s interested.) I’ve seen versions of this recipe that included ginger and sliced root vegetables, which I’m sure would be absolutely delicious. Also, some of the recipes suggested spooning a little bit of the broth over the meat slices while you’re searing them in the wok or skillet, and then drizzling the combined broth/beef juices over the final bowls.
So! This is the last I’ll say about matsutakes for a while. I hope everyone enjoyed geeking out about this particular mushroom as much as I did. And if you’re lucky enough to find some, now you know how to prepare them!