Toast small dried prawn and dried shiitake with butter in saucepan until browned and fragrant, reserve.

In saucepan, cook cherry tomato confit with black garlic and garlic over low heat, stir often and allow to caramelize, then deglaze with red wine and add water, sweet kapi, dried shiitake, dried prawn, and fried shallot, reduce over low heat for about 1 hour.

Add beef jus, taste and adjust as needed, then blend half of the umami paste, mix with other half, then spread on Silpat and dehydrate in plate warmer or oven at 60°F for about 10 hours.