Guava Katsu Sauce
Tropical, umami-rich guava katsu BBQ sauce, made in collaboration with Poi Dog
- Regular price
- $15.99
- Regular price
- Sale price
- $15.99
- Unit price
- per
- Availability
-
- Sale price
- $15.99
Why Burlap & Barrel?
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Tropical, umami-rich, fruity and gingery, this Japanese-style BBQ and dipping sauce is a delight over rice, tofu, grilled chicken and pork cutlets. Made in collaboration with our friends at Poi Dog, it's redolent with guava, miso, ginger, tomato and dried mushroom. Meaty, rich and deeply flavorful — and it happens to be vegan!
Kiki Aranita, the founder of Poi Dog, says, "While I definitely will go through the effort to make chicken katsu, schnitzel or Milanese — whatever you want to call it —when guests come over, if I'm eating alone at home, I just use the guava katsu as my go-to chicken nugget sauce. It also makes an absolutely marvelous marinade and I'll use it on meaty oyster mushrooms or porchetta —just marinate overnight in the fridge!"
Highlights
Philadelphia, Pennsylvania, USA
Ingredients
Tomatoes, Guava Paste, Filtered Water, Tamari Soy Sauce, Vinegar, White Miso, Buffalo Ginger, Fresh Garlic, Toasted Onion Powder, Mushroom, White Pepper, Sweet Allspice
SOURCING
ABOUT POI DOG
Poi Dog sauces are rooted in the nostalgic home-sickness of Kiki Aranita, whose family is from Kauai, the Garden Isle. Living in Philadelphia during grad school, she taught herself to cook the foods she missed from home and ended up with a lunch truck and restaurant serving poke, musubi, and her signature mochi nori fried chicken. Also called Poi Dog, the truck and restaurant closed in 2020 after seven years serving plate lunch and catering weddings, an early casualty of the pandemic. Aranita began bottling sauces with the help of her former staff to meet the constant requests of her customers for the flavors of Poi Dog that they fiercely missed. It didn’t take long for the quaint self-bottling start up to become the growing sauce business that it is today.
Kiki hung up her chef’s coat, semi-retiring from her life in the professional kitchen to become a food writer and journalist that has included a James Beard nomination and winning the Les Dames d’Escoffier International M.F.K. Fisher Prize. She was the kitchen and dining editor at The Strategist and is currently on staff at The Philadelphia Inquirer. In addition to an unexpected foray into a gallery-exhibited fiber artist, she runs Poi Dog Sauces with her husband Ari Miller.
Poi Dog Sauces are the flavors of Hawai’i brought into your home.
More at poidogphilly.com
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