For the umami crisp:

Place the mushrooms, shallot, garlic, almonds, sesame seeds, cinnamon stick, crushed red pepper flakes, gochugaru and neutral oil in a saucepan and heat over medium-high heat for 1 to 3 minutes, until the oil starts to bubble around the edge.

Reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally, until the shallot, garlic, almonds and sesame seeds are golden and crispy. (Be watchful, the time this takes will depend upon your stovetop heat and the size of your pan, so I recommend staying close by to monitor progress. I also recommend tasting along the way.)

Strain the oil through a fine-mesh sieve set over a bowl and let the mixture cool, this will allow it to crisp up further. Set the oil aside.

When the mushroom mixture is completely cool, stir it back into the oil (including the cinnamon stick as this will continue to flavor the oil once stored) and add the soy sauce or tamari, sesame oil and sea salt flakes (I recommend starting with 2 teaspoons of salt and increasing to 3 if you want it saltier).

Store the umami crisp in a sterilized jar in the fridge for up to 3 months.

For the wontons:

Bring a saucepan of salted water to a boil.

Add the potato and cook for 8 to 10 minutes, until very tender.

Drain and place in a bowl, then roughly mash with a fork.

Heat a skillet over medium heat.

Add the sesame oil and onion and cook for 2 to 3 minutes, until softened.

Add the broccoli and garlic and season with about ½ teaspoon of sea salt and ¼ teaspoon of white pepper.

Cook for 5 to 7 minutes, until the broccoli is very tender.

Remove from the heat and allow to cool.

Transfer the mixture to a cutting board and finely chop until the broccoli is almost minced.

To serve:

Scatter with cilantro leaves, top with the umami crisp, chili oil or chili crisp and finish with sesame seeds.