A recent posting on a San Francisco bulletin board I am a member of – The Western Neighborhoods Project – had me looking through some old recipes. Lord knows I have recipes – cut out from newspapers and magazines that go back years and years. If I started cooking right now, I could never get through them all.
One recipe caught my eye… a teriyaki sauce made with beer. I don’t know where the recipe originated or who wrote “Sapporo” on the yellowing newsprint – probably a San Francisco Examiner newspaper – but it was intriguing enough to finally make it.
And I’m glad I did. This is going to become a staple in our house! It may even get made for Christmas gifts. It’s that good!
I used it to marinate strips of beef – top round – that I quickly grilled after marinating about 2 hours.
I had bottles of Sapporo, Molson, and Sierra Nevada Pale Ale in the ‘fridge from my last Wegman’s beer run (which pretty much was the reason I jumped on this one today) but I imagine any beer would do. The actual recipe just calls for a 12 oz can of beer.
Sapporo Teriyaki Sauce
- 1 12 oz bottle Sapporo beer
- 1 cup soy sauce
- 1/2 cup mirin
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
- 1 tbsp chopped ginger
Mix all ingredients together in a saucepan. Bring to boil and reduce by half. Strain and cool.
Definitely a keeper.
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Tim, do you know how long it might keep? It sounds great to make it as a gift – if it keeps for a while.
I would assume it could last as long as any soy or teriyaki sauce. There’s nothing in it to go bad, so I don’t see why it wouldn’t last forever… Really.
I think I may make some for Christmas gifts! 🙂