Surf & Turf Tater Tumbler Nigiri


  • 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


  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.
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Yield: 10 pieces

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