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:

1. Start by bringing 1 cup of water to a boil in a small sauce pot, then stir in the instant dashi until dissolved.
2. 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. 
3. Form into ½ ounce balls and fry at 350°F until golden brown.
4. Top with smoked black garlic crème fraiche, seared wagyu beef ribeye and maldon salt.