Kiki Aranita’s Hawaiian restaurant in Philadelphia, Poi Dog, fell prey to the reality of the pandemic. She pivoted from chef to sauce maker and now curious cooks across the country have the chance to fall in love with her incredibly flavorful foods, like this katsu, a Japanese-style barbecue and dipping sauce.
As the name implies, the recipe starts with guava, along with a redolent list of vegetables, fruits and spices. It bursts with umami and deepens the flavor of everything it touches with savory sweetness.
Put a Hawaiian twist on your next barbecue. Use it in a marinade. Try it as a glaze for roasted meats. My favorite: as a dip for panko fried chicken.