Chef and content creator Adam Witt food video But in 2021, that habit has turned into a full-time job for him.
Witt, a former private chef for a Chicago family, considers the life he lives “very lucky.” mobile phone food video When he is on vacation.
“It’s life, it’s work,” Witt told Fox News Digital in a Zoom interview. All of the above,” he said. (Please refer to the video at the top of this article.)
The Surprising Secret to the Perfect Sandwich from a Cookbook Author and Social Media Star
One of his recent videos shows him making different variations. food He was raised by his stepmother in Hawaii.
Musubi canned lunch meat and seaweed-wrapped rice — but Witt’s version substitutes teriyaki-flavored beef ribs for Spam.
Chef and content creator Adam Witt from his home in Chicago. He told Fox News Digital, “(Why) why not make a really awesome teriyaki sauce, use very high quality ribs, and make a different version of a traditional Hawaiian dish?” (Fox News Digital)
“I thought we had the best beef here in the country, so why not make a really awesome teriyaki sauce, use high-quality ribs, and create a different version of a traditional Hawaiian dish?” Witt said.
The fried bologna sandwich is Cowboy’s “comfort food” and “five-star dining.”
but recipe If you ask for beef short ribs, you’ll want a tender cut like a New York strip or ribeye. “You can bake it quickly over high heat and it’s already soft,” Witt told Fox News Digital.
“Or if you want to use something more similar to short ribs, just cook them low and slow, like we say, until they are tender,” he said. “Then just spread the sauce on it and put it on top of the musubi.”
Chef Witt uses beef ribs in teriyaki sauce instead of canned lunch meat in his Musubi recipe, but says any tender cut will work. (Adam Witt)
Although Witt is always happy when someone likes his creations, he admits that his greatest joy comes from ‘making cool videos.’
“Whether you cook the food or not is up to you,” he said.
“But when I see it, it’s really amazing.”
Here’s his recipe:
Adam Witt’s Teriyaki Short Ribs Musubi
ingredient
4 pounds boneless, trimmed American beef ribs
1 tablespoon soy sauce
1 tablespoon mirin
¼ onion
2 crushed garlic cloves
½ inch knob of peeled ginger
1 12 ounce can luncheon meat
½ cup teriyaki sauce
8 cups boiled and cooled white rice
Click here to subscribe to our lifestyle newsletter.
Furikake as needed
Toasted sesame oil, to taste
Kim 5-6 chapters
kosher salt
pepper
map
1. Seasoning the ribs Season with salt and pepper and place in a sous vide bag along with soy sauce and mirin. Sous vide the short ribs at 167 degrees F for 24 hours.
2. Carefully remove the ribs from the hot water and remove the remaining flavoring from the bag. Chill the meat in the refrigerator for 1 hour.
Adam Witt (right) enjoys teriyaki rib musubi. (Adam Witt)
3. Take the luncheon meat out of the can. Set it aside for something else. Rinse the can. This will be our “molded can”.
4. Remove the cooled rib meat and prepare it to fit the molding can. Brush with teriyaki sauce and use an oven broiler or hand-held torch to caramelize the sauce into the meat. Set aside.
CLICK HERE TO GET THE FOX NEWS APP
5. Place plastic wrap on the inside of the molded can. Add rice, sprinkle with furikake and drizzle with sesame oil. Add the trimmed rib pieces on top. Add equal amounts of furikake and sesame oil to the top of the ribs and cover with more rice. Gently press the plastic wrap to shape the mixture into a rectangular brick shape. Pull the plastic wrap to remove the rice bricks and set them aside. Repeat with remaining ribs and rice.
6. Lay out a sheet of seaweed and place a rice brick in the center. Roll the whole thing into a musubi shape and lightly moisten it with water to seal it.
For more lifestyle articles, visit www.foxnews.com/lifestyle.
7. Enjoy immediately or wrap in plastic and store for later!
This recipe belongs to Adam Witt from Beef. This is for dinner. Shared with Fox News Digital.
Peter Burke is the lifestyle editor for Fox News Digital.
