Takeo Shibatani and his two partners want their Osakan octopus dumplings to take off like sushi did in the eighties. Cooked on a custom grill from their cute trailer cart, the seaweed powder-dusted, bonito flake-flecked orbs are not your average snack. The outsides are cooked until golden brown and puffy. The inside has a molten soft center that stays viscous and runny. The finished product is fragrant with ginger and green onion and drizzled with creamy, mayo-based sauce.
Takoyaki Tanota cart can be found roving between LA and OC outside Japanese Markets and at regular food truck events. Just look at their site for updated locations.
Shibatani’s point about sushi is valid. Many of us who started on Cali rolls now put away eel, giant clam and uni on a regular basis. Could this wildly popular Osakan street food become the next food phenom? What do you think?
Takoyaki Tanota 310 497 2829. takoyakitanota.com
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