Light Shiitake, Wakame & Anchovy Broth

• 200 g (7 oz) unsalted butter
• 250 g (9

Put the butter, shiitake mushrooms, chicken wings, squid, scallop and eschallot in a large stockpot over medium–high heat, moving the ingredients around regularly with a wooden spoon until lightly golden. Deglaze with the brown rice vinegar and oloroso sherry. Bring to a boil over high heat and allow most of the liquid to evaporate. Add the chicken stock, wakame and celery, bring almost to a bo