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.