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!
Japanese inspired bologna – What do you need to make it?
Ingredients per 1 kg
- 40 % pork shoulder (400g)
- 25 % pork belly (250g)
- 10 % pork cheek (100g)
- 10 % pork back fat (100g)
- 15 % frozen dashi (150ml)
Spices per KG mass
- 40 g light miso
- 20 g soy sauce
- 11.5 g salt
- 2.5 g Cure #1
- 5 g rice vinegar
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g white pepper
- 2 g fresh ginger
- 2 g fresh garlic
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.
Make Japanese inspired bologna – Step-By-Step Instructions
1. Cut the meat and fat into pieces suitable for mincing. You can adjust the size depending on how big your meat grinder is.
2. Let the meat freeze in the freezer for about 1 hour.
3. Grind the frozen meat 2 times through the smallest perforated disc. I recommend you to grind the fat and lean meat separately. This will make it easier for you to cut the meat later.
4. Put the meat together with the Cutter Phosphate, salt, cure #1 and pepper into the cutter/food processor and turn it on.
5. Allow the mixture to blend on the highest setting and gradually add the frozen dashi and soy sauce.
6. When everything is well blended, you can add the miso paste, garlic and ginger. Then mix well again.
7. Now you can add the fat and mix. Make sure that the mixture does not exceed 12 degrees (53.6 °F). Therefore, measure the temperature continuously.
8. Now fill the bologna. You can use artificial casings or jars for this purpose.
9. Boil the artificial sausage casings at 75 °C (167 °F)for 1 minute per millimeter. I use caliber 60 here, which means: I scald my bologna for 60 minutes. Have you filled the mass into jars: Boil them at 100 degrees (212 °F) for about 2 hours.
10. Your Japanese inspired bologna is ready🙂.
How long is the shelf life of the Japanese inspired bologna?
The Japanese inspired bologna can be kept in the refrigerator for approx. 4 – 5 days when cut. In one piece it can be kept refrigerated for about 14 days. Cooked in jars, it can be kept for several months.
What is Dashi?
Dashi is a Japanese soup broth made from water, kombu seaweed and bonito flakes (dried and smoked fish flakes). It is one of the basic ingredients in Japanese cuisine and is often used as a base for other Japanese soups, such as miso soup.
Dashi has a unique umami flavor that adds spice to many Japanese dishes. It has a slightly smoky flavor and a slight salty note that distinguishes it from other soup stocks. It is also one of the most important ingredients in Japanese cooking, as it is used as a base for many other dishes and enhances the flavor of other ingredients.
There are also different types of dashi, such as awase dashi, which is made from kombu and bonito, or ichiban dashi, which is made only from bonito flakes.
The process for making dashi is simple. Kombu seaweed is soaked in water to release the natural flavor and aromas. Then the bonito flakes are added and the whole thing is slowly heated to build up the flavor and aromas. After it comes to a boil, the broth is filtered to remove the seaweed and fish flakes.
Dashi can also be made from ingredients other than kombu and bonito, such as shitake mushrooms, anchovies and beef bones. There is also instant dashi powder that can be used to make dashi easily.
What is miso paste?
Miso paste is a fermented product made from soybeans. It has a strong, umami-like flavor and is often used as a seasoning paste or ingredient in Asian dishes. It can also be used as a soup ingredient or as a seasoning for marinades. Miso paste is rich in protein, vitamins and minerals and is also valued for its health benefits, such as immune system support and a positive effect on digestion.