Teriyaki short rib masubi recipe uses ‘high-quality’ beef for canned meat

Created by chef and content creator Adam Witt food videos He started it in 2018, but in 2021 the habit became a full-time job for him.

Witt, a former personal chef for a family in Chicago, said he's “very lucky” to be able to live the life he does, even if it means filming cooking videos on his cell phone during the holidays. I'm thinking.

“It's life. It's work. It's like all of the above,” Witt said in a Zoom interview with FOX News Digital. (See the video at the top of this article.)

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One of his recent videos shows him creating a variation of the following. food He grew up eating thanks to his stepmother who raised him in Hawaii.

Musubi is canned lunch meat and rice wrapped in seaweed, but Witt's version uses teriyaki-flavored beef short ribs instead of Spam.

“I thought we had the best beef here in America. [so why not] Do you make a really good teriyaki sauce and use really high-quality short ribs and do something like a classic Hawaiian version?'' Witt said.

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The recipe uses beef short ribs, but any tender cuts such as New York strip or ribeye will work. “It's something that burns quickly under high heat and is already soft,” Witt told Fox News Digital.

“Or if you want something closer to short ribs, as we often say, you need to cook them low and slow until they're tender,” he said. “Then you pour the sauce over it and put it on top of the musubi.”

Chef Witt uses beef short ribs with teriyaki sauce in place of canned lunch meat in his musubi recipe, but says any tender cut will work. (Adam Witt)

Witt admits that while he's always happy when someone likes his work, his biggest joy is “making cool videos.”

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“It's up to you whether you want to cook or not,” he said.

“It's amazing to see.”

This is his recipe.

Teriyaki Short Rib Musubi by Adam Witt

material

4 pounds American beef short ribs, boneless and trimmed

1 tablespoon soy sauce

1 tablespoon mirin

1/4 onion

2 cloves of garlic (minced)

1/2 inch pinch of peeled ginger

1 12 oz can luncheon meat

1/2 cup teriyaki sauce

8 cups cooked and cooled white rice

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Furikake as appropriate

Roasted sesame oil to taste

5-6 sheets of seaweed

kosher salt

black pepper

direction

1. Season ribs with salt and pepper and place in a vacuum pack with soy sauce and mirin. Sous vide the short ribs at 167 degrees Fahrenheit for 24 hours.

2. Carefully remove the short ribs from the boiling water, remove from the bag, and discard any remaining aromatics. Chill the meat in the refrigerator for 1 hour.

Adam Witt (right) can be seen enjoying Teriyaki Short Rib Musubi. (Adam Witt)

3. Remove the luncheon meat from the can. Let's put it aside for something else. Rinse the can. This is our “molded can”.

4. Remove the cooled short ribs and trim to fit the molded tin. Brush with teriyaki sauce and use an oven broiler or hand torch to caramelize the sauce onto the meat. Let's set it aside.

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5. Line the inside of the tin with plastic wrap. Add rice, sprinkle with furikake, and drizzle with toasted sesame oil. Place the short ribs on top. Add equal amounts of furikake and sesame oil on top of the short ribs, then cover with rice. Gently press down on the plastic wrap to form the mixture into a rectangular brick shape. Pull the plastic wrap to remove the rice bricks and set aside. Repeat with remaining ribs and rice.

6. Spread the seaweed and place a rice brick in the center. Roll the whole thing into a knot and cover with water.

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7. Serve immediately. Or wrap it in plastic and store it for later consumption.

This recipe belongs to Adam Witt and is courtesy of Beef. It's “what's for dinner.” It was shared with Fox News Digital.