In this article, you will learn how to make your own Japanese inspired Leberkäse easily and with just a few ingredients.
Japanese inspired Leberkäse is a creative twist on classic leberkäse, combining a traditional leberkäse base with ingredients such as dashi, white miso paste and soy sauce to create an exciting fusion of Bavarian home cooking and Japanese umami cuisine.
Important: use a dashi without additional salt so that the meatloaf is not too salty.
Fancy more creative Leberkäse recipes? Then take a look at my Mediterranean Leberkäse, pizza Leberkäse or veal Leberkäse.
But enough chatting now…
Here you can find the complete leberkäse japanese inspired recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Leberkäse japanese inspired – What do you need to make it?
The perfect ingredients and a little patience are all you need to prepare this tasty treat in no time at all.
Ingredients per 1 kg
- 100% wild boar meat (1000g) Important: The piece of meat must be neatly trimmed and have no pockets!
Spices per KG mass
- 45 g light miso paste
- 20 g soy sauce
- 11.5 g salt
- 2.5 g Cure #1
- 2 g black pepper
- 1 g white pepper
- 10 g fresh parsley
- 4 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
The equipment to make Leberkäse japanese inspired
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Food processor / Cutter
You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor.
Pie dish / jars / aluminum dish / other shapes
The shape you use to make the Japanese-inspired leberkäse is up to you. You can achieve the same result with any shape.
Leberkäse japanese inspired – Step-By-Step Instructions
Follow these simple steps to prepare your Leberkäse japanese inspired to perfection.
1. Cut the pork, beef and pork loin fat into mincer-sized pieces. You can adjust the size depending on how big your grinder is. My tip: store the meat and fat separately. This will give you a finer mixture later.
2. Place the pieces of meat in the freezer for 1 to 2 hours. This will make it easier to grind later and prevent the mixture from getting too warm when you mix it.
3. Now grind the meat and fat. Depending on how coarse you want your final sausage meat to be, you can use different perforated disks. I use the finest perforated disk (3 mm). I recommend mincing the fat and meat separately. This makes it easier to chop later.
4. Put the meat together with the Cutter Phosphate and the spices into the food processor/cutter and turn it on. Blend the mixture on the highest setting and gradually add the dashi.
5. Now you can add the fat and parsley and mix. Make sure that the mixture does not exceed 12 degrees. Therefore, measure the temperature continuously.
6. Grease your mold and pour in the mixture. Make sure that there are as few air pockets as possible. Then you will have a nice cut later.
7. Make a criss-cross pattern on the surface of the Japanese inspired leberkäse. This gives it a nice shape when baking and prevents it from bursting open randomly.
8. Now it’s time to bake. First bake in a preheated oven at 180 °C (356.0°F) for 15 minutes. Then reduce the temperature to 120 °C (248.0°F) and finish baking. The baking time varies depending on the size of your tin (rule of thumb 1 hour / kg).
Alternatively, you can also measure the core temperature and bake it until it has reached a core temperature of 69 – 72 °C (156.2°F – 161.6°F).
You can then leave the Japanese inspired Leberkäse to cool for 10 minutes. Then remove from the tin and serve.
9. Your Japanese inspired leberkäse is ready. Enjoy the taste.😄
Frequently asked questions
What is the shelf life of the Japanese inspired leberkäse?
You should not keep the raw meatloaf uncooked for longer than 24 hours.
Once you have baked it, you should store it in your fridge.
It will keep there for a maximum of approx. 5 days.
Another option is to preserve it in jars. This will keep for several months. When opening: see, smell and taste!
What is Japanese inspired leberkäse?
Japanese-inspired leberkäse is a creative reinterpretation of classic Bavarian leberkäse. It is refined with Japanese flavors such as soy sauce, ginger, miso, sesame oil or even wasabi and can be served with ingredients such as nori, shiso or teriyaki.
Is meatloaf a traditional Japanese dish?
No – it is a creative fusion cuisine that combines Bavarian home cooking with Japanese ingredients.
What is dashi?
Dashi is a Japanese broth and the flavorful basis of many Japanese dishes. It is rich in umami – the savory taste that is typical of Japanese food.
The classic dashi is made from kombu (dried seaweed) and katsuobushi (dried, smoked bonito flakes – fish), and
also vegetarian versions with just kombu or dried mushrooms such as shiitake. dashi gives the dish depth without being heavy – ideal as a base for miso soup, for example, or for seasoning sauces and meatloaf variations.
What is miso paste / white miso paste?
Miso paste is a fermented paste made from soybeans, salt and often rice or barley. It is a staple of Japanese cuisine and gives dishes a deep, salty, spicy flavor.
There are different varieties, but here are the two most important ones:
- White miso paste (shiro miso): Mild, slightly sweet, shorter fermentation – perfect for soups, dressings, marinades or as a seasoning in fusion dishes such as a Japanese-inspired leberkäse. Ideal for beginners!
- Red miso paste (Aka miso): Significantly stronger, saltier and matured for longer – for more intense flavors.