Light Shiitake, Wakame & Anchovy Broth

Preparation info

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By Peter Gilmore

Published 2014

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  • 200 g (7 oz) unsalted butter
  • 250 g (9 oz) fresh shiitake mushroom trimmings, or sliced shiitake mushrooms
  • 1 kg (2 lb 4 oz) chicken wings, chopped
  • 500 g (1 lb 2 oz) squid trimmings, or sliced squid
  • 500 g (1 lb 2 oz) scallop trimmings, or sliced scallops
  • 10 eschallots, thinly sliced
  • 100 ml ( fl oz) brown rice vinegar
  • 200 ml (7 fl oz) oloroso sherry
  • 5 litres (175 fl oz) chicken stock
  • 10 g ( oz) dried wakame pieces
  • 3 inner white celery stalks, thinly sliced
  • 1 teaspoon xantana (fermented cornstarch)
  • fermented anchovy juice, to season


  • 500 g (1 lb 2 oz) skinless chicken breast, chopped
  • 100 g ( oz) dried chestnut mushrooms
  • 10 cm (4 inch) square of dried kombu
  • 12 eggwhites


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 boil then reduce to a simmer, without skimming at all, and continue to simmer for 2 hours.

Remove from the heat and allow the flavours to infuse for 1 hour. Strain into a clean stockpot, discarding the solids. Skim all the fat from the top of the stock. Allow the stock to cool completely.

To make the raft, put the chicken breast, chestnut mushrooms and roughly torn kombu into a food processor and process until well combined. Lightly whisk the eggwhites and fold through the processed mixture. Whisk this raft well into the cooled stock then put it over medium heat. Once the stock has reached simmering point, use a wooden spoon to check that there are no raft solids stuck on the bottom of the pot. Do not disturb the raft again after this point. Keep the pot on the barest simmer for 1 hour. Remove from the heat and allow the raft to slowly sink into the stock, leaving it infused for a period of 1 hour. Carefully ladle the stock through a fine sieve lined with muslin (cheesecloth) into a clean saucepan. You should have 2 litres (70 fl oz) of stock left. If you have more, reduce over medium heat until you have just 2 litres left.

Transfer 100 ml (3 ½ fl oz) of the stock into a small bowl. Sprinkle the xantana over the top and whisk well until smooth. Pour this back into the hot stock, whisking over heat until well combined. Season to taste with anchovy juice. You will have more broth than is required for this recipe: you can easily freeze the remainder for another use.