Surf & Turf Tater Tumbler Nigiri
Ingredients:
- 1 cup of water
- 2 teaspoons of instant dashi
- 4 ounces Tater Tumblers (1 chef sample packet)
- Chopped chives
- 5 ounces wagyu beef ribeye, seared and cut into 10 slices
- ⅛ teaspoon maldon salt
Directions:
- Start by bringing 1 cup of water to a boil in a small sauce pot, then stir in the instant dashi until dissolved.
- Turn off the heat and pour the instant dashi mixture over 4 oz of Tater Tumblers, cover and allow to steep for 10 to 15 minutes or until the Tater Tumblers are completely hydrated.
- Form into ½ ounce balls and fry at 350°F until golden brown.
- Top with smoked black garlic crème fraiche, seared wagyu beef ribeye and maldon salt.