Japanese inspired Bologna – Miso, dashi & co = delicious
- Type
- Cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
Today I’m going to show you how to make a japanese inspired bologna yourself. It’s simple and super quick to make.
The japanese inspired bologna is something special. Definitely a recommendation from me if you’re looking for a variation. You should just like the taste of miso paste or dashi as they stand out a lot.
Want to know what is dashi or miso paste? You will find the answer below.
Here you can find the complete japanese inspired bologna recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Japanese inspired bologna – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| lean pork | 400 g | 40 % |
| pork back fat | 300 g | 30 % |
| lean beef, e.g. shoulder | 150 g | 15 % |
| partially frozen dashi | 150 g | 15 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| light miso paste | 40 g |
| soy sauce | 20 g |
| salt | 11.5 g |
| rice vinegar | 5 g |
| cutter aid | 3 g |
| Cure #1 | 2.5 g |
| white pepper | 2 g |
| fresh ginger | 2 g |
| fresh garlic | 2 g |
The equipment to make Japanese inspired bologna
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.
jars / artificial casings
You can fill the Japanese inspired bologna into artificial casings.
If you want to prepare it without casings, you can use jars and boil down the mixture.
Step-By-Step Instructions
Cut the meat and fat
Cut the meat and fat into pieces that fit your grinder. Cutting strips first makes dicing easier.
Partially freeze the meat
Partially freeze the meat for about 1 hour. Partially freeze the dashi too, so the mixture stays cold during processing.
Grind the meat and fat separately
Grind the partially frozen meat and fat separately through the finest plate. Keep them separate in the bowl so you can add them at different stages when processing.
Process the lean meat with salt and pepper
Put the lean meat, cutter aid, salt, Cure #1 and pepper into your cutter or food processor. Start it on the highest setting.
Add dashi, soy sauce and rice vinegar
Gradually add the partially frozen dashi, rice vinegar and soy sauce. Keep processing on the highest setting until everything binds together.
Incorporate miso, garlic and ginger
Add the miso paste, fresh garlic and ginger. Mix again until the seasonings are evenly distributed.
Add the fat and monitor the temperature
Add the fat and continue processing. Keep the mixture below 12 °C throughout, checking with a thermometer. You should finish with a very fine sausage mixture.
Fill artificial casings or jars
Fill the mixture into artificial casings or jars with as few air pockets as possible. Pull the casing ends tight and secure each with two knots.
Poach or can the Schinkenwurst
Poach artificial casings at 75 °C, allowing 1 minute per millimeter of diameter. I use caliber 60, so mine poaches for 60 minutes. Process jars at 100 °C for about 2 hours.
Ready: Enjoy your Japanese Schinkenwurst
Your Japanese-inspired bologna is ready. I like it best on a buttered roll. The miso, dashi and spices work beautifully together. It is something different and may not be for everyone, but I love it. Enjoy!
Frequently asked questions
How long does Japanese-inspired bologna keep?
How long does Japanese-inspired bologna keep?
Once cut, it keeps for about 4–5 days in the fridge. Whole, it keeps refrigerated for about 14 days. Preserved in jars, keep it in the fridge and use it within 2–3 weeks.
What is dashi?
What is dashi?
Dashi is a Japanese stock made from water, kombu seaweed and bonito flakes (dried, smoked fish). It has an umami flavor with a lightly smoky, salty note. I use it instead of water to give this bologna its flavor. Make it from kombu and bonito or dissolve ready-made dashi powder in water.
What is miso paste?
What is miso paste?
Miso is fermented soybean paste with a strong umami flavor. I use light miso because it is milder and doesn’t overpower the meat. Together with the soy sauce, it supplies plenty of seasoning, so be careful with the salt.
Can I make it without beef?
Can I make it without beef?
Yes. Replace the beef with lean pork. My classic Schinkenwurst recipe includes pork-only versions.
What goes well with Japanese-inspired bologna?
What goes well with Japanese-inspired bologna?
I like it on a buttered roll. It also works in ramen, sliced into miso soup, or alongside Japanese rice and pickled vegetables. Try it on a cold-cut platter with mustard and pickles too.
