Chef and content material creator Adam Witt has been making meals movies since 2018, however in 2021 the behavior became a full-time job for him.
A former non-public chef for a household in Chicago, Witt considers himself “very lucky” to stay the life he does, even when it means taking cellphone video of meals when he is on trip.
“It’s life. It’s work. It’s kind of all the above,” Witt advised Fox Information Digital in a Zoom interview. (See the video on the high of this text.)
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One in all his more moderen movies exhibits him making a variation of a meals he grew up consuming due to his Hawaiian-raised stepmother.
Musubi is canned lunch meat and rice wrapped in seaweed — however Witt’s model substitutes teriyaki-flavored beef quick ribs for Spam.
Chef and content material creator Adam Witt at house in Chicago. He advised Fox Information Digital, “[Why not] make a really nice teriyaki sauce, use very high-quality short rib and make sort of a different version of a Hawaiian classic?” (Fox Information Digital)
“I figured we have some of the best beef here in the United States, [so why not] make a really nice teriyaki sauce, use very high-quality short rib and make sort of a different version of a Hawaiian classic?” Witt mentioned.
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Though the recipe requires beef quick rib, any tender lower will do, comparable to a New York strip or a ribeye — “something that you can grill over high heat fast and it’s already tender,” Witt advised Fox Information Digital.
“Or, if you did want to use something that’s more similar to a short rib, you would just need to make sure to cook it low and slow, as we say, until it softens up,” he mentioned. “And then from there you can glaze it with your sauce and put it on top of your musubi.”
Chef Witt makes use of beef quick rib with a teriyaki sauce as an alternative choice to canned lunch meat in his musubi recipe, however he says any tender lower will work as nicely. (Adam Witt)
Witt’s all the time glad when somebody takes a liking to one in all his creations, however he admitted his best pleasure comes from “making cool videos.”
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“Whether you cook the food or not, it’s up to you,” he mentioned.
“It’s awesome when I see it, though.”
This is his recipe.
Teriyaki Brief Rib Musubi by Adam Witt
Components
4 kilos American beef quick ribs, deboned and trimmed
1 tablespoon soy sauce
1 tablespoon mirin
¼ onion
2 garlic cloves, smashed
½-inch knob of ginger, peeled
1 12-ounce can luncheon meat
½ cup teriyaki sauce
8 cups cooked and cooled white rice
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Furikake, as wanted
Toasted sesame oil, to style
5-6 nori sheets
Kosher salt
black pepper
Instructions
1. Season the quick ribs with salt and pepper, then add them to a sous vide bag together with the soy sauce and mirin. Sous vide the quick ribs at 167 levels Fahrenheit for twenty-four hours.
2. Rigorously take away the quick ribs from the recent water and take away them from the bag, separating any leftover aromatics, which may be discarded. Permit the meat to chill down within the fridge for 1 hour.
Adam Witt, proper, is seen having fun with his teriyaki quick rib musubi. (Adam Witt)
3. Take away the luncheon meat from the can. Set it apart for one thing else. Rinse out the can. This shall be our “molding can.”
4. Take away the cooled quick ribs, then trim them to suit the molding can. Brush on some teriyaki sauce, then use both the oven broiler or a handheld torch to caramelize the sauce onto the meat. Put aside.
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5. Line the within of the molding can with a bit of plastic wrap. Add within the rice, adopted by a dusting of furikake and drizzle of toasted sesame oil. Add a bit of the trimmed quick rib on high. Add the identical quantity of furikake and sesame oil to the highest of the quick rib piece, then cowl with extra rice. Calmly press the plastic wrap right down to form the combination into an oblong brick form. Pull the plastic wrap to take away the rice brick and set it apart. Repeat with the remaining items of quick rib and rice.
6. Lay down a bit of nori and place the rice brick within the heart. Roll the entire thing to type a musubi and seal it with a contact of water.
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7. Get pleasure from instantly — or wrap in plastic and put it aside for later!
This recipe is owned by Adam Witt, courtesy of Beef. It is What’s for Dinner. It was shared with Fox Information Digital.
