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.
In a pickle. (and it ain't Kosher) "A Shliach's" post reminded me that this foodie is responsible for herself; so, with some dread (and asking self why she had not even considered if brown rice vinegar needed Kosher cert)I immediately examined my brown rice vinegar. No K mark. Grumbling at self's negligence, I Googled (tm). The product was not on list of Kosher rice vinegars. I was pointed to a comprehensive article on Kosher rules re rice on website StarK dot org. What I read suggests that there may be a way for the brown rice vinegar I used to have been acceptable depending on the nature of the 'spirit' used in the process. But who knows!?! The rice article discusses fermented rice products and (if I am understanding correctly) suggests they are acceptable since the goal is the liquid or paste resulting, not the rice. Is miso (soy bean paste)the same? What about the Canadian maple syrup? I almost had to take a mortgage to buy a small bottle! Seriously, "keeping Kosher" may never be (for me) a "no brainer." Good Shabbos