I’ve been wanting to play around with miso for a while, and I recently chanced upon it in a local grocery, so this miso-maple glazed London broil came to be.

The glaze is easy, delicious, and can be used on meat or chicken. Probably fish too, but I haven’t tried it.

I’ve been thinking about grilling, because Lag BaOmer is coming up, a day on which many people spend time outdoors, at parades, hikes, and barbecues. Beyond hot dogs and burgers, there’s a whole world of grilling. Kebabs and chicken cutlets, drumettes and wings all do well on the grill. London broil is a cut of meat which lends itself well to grilling, too.
You just need a robust, flavorful glaze or sauce, and you’re all set. If you’re looking to experiment, or change it up from the typical barbecue sauce, give this miso-maple glaze a try.



Miso Glaze Ingredients:
- 1 tbsp. miso paste
- 1 tbsp. mirin or rice vinegar or white wine vinegar
- 3 tbsp. pure maple syrup
- 2–3 cloves garlic, sliced
- 1-inch piece ginger, sliced
- 1 cup water
- Optional: toasted sesame seeds
Miso Glaze Directions:
- Place all ingredients in a saucepan and cook over medium-high heat until the miso paste has dissolved and mixture has reduced to about ⅓ cup.
- Strain the glaze to remove the garlic and ginger, and set aside until ready to glaze the meat/chicken.
This glaze is delicious on meat or chicken. Here I’ve used it on London broil.
To prepare the meat:
- 1 piece London broil
- Salt
- Pepper
- Garlic powder
- 2 tsp. olive oil
Directions:
- Sprinkle each side of the meat with salt, pepper and garlic powder, and brush with oil.
- Heat a grill pan over high heat. Once the pan is very hot, put the meat down and cook for approximately 5 minutes. Flip and cook for another 5 minutes. Or, cook on an outdoor grill/barbecue. You can also broil it in the oven on high for 5–6 minutes on each side, if you don’t have a grill. Note: If your meat is thicker, you will need to cook it for longer.
- Remove meat from the pan and brush with the glaze. Let meat rest 5–7 minutes, and brush with the glaze again. Sprinkle with sesame seeds, cut into strips and serve.

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