Food trucks have gone from trendy niche phenomenon to a common sight on street corners around the country — if you can think of a type of food, chances are there’s a food truck that serves it.

FIJI Water is proud to be a part of a completely different spin on the food truck phenom: Cart for a Cause, a nonprofit program benefiting St. Vincent Meals on Wheels of Los Angeles. The “cart,” a bright-red food truck (that just recently had a makeover), serves lunch every Tuesday at a different location in LA. Follow Cart for a Cause on Twitter or Facebook to get the latest on where and when the cart will be serving.

For just $10, Cart for a Cause provides a fresh gourmet meal prepared by a celebrity chef, a healthy beverage provided by POM Wonderful or FIJI Water, and a healthy snack and/or dessert. Best of all, your $10 is enough to provide three square meals to a homebound senior via Meals on Wheels.

Executive Chef Alex Becker of Nobu West Hollywood, in partnership with Cart for a Cause, has provided us with the recipe to his very popular Wagyu dango with saffron wasabi aioli. If that recipe name sounds like a foreign language, here’s the translation: Wagyu beef is a type of intensely marbled beef from cattle originally bred in Japan, the best-known variety being Kobe beef. Dango are Japanese rice dumplings.

Wagyu Dango With Saffron Wasabi Aioli

(makes 6 pieces)
Filling

1. Mix together soy, beef, mirin, and green onion.
2. Portion rice into 1-ounce increments and press flat.
3. Portion Wagyu mixture into 1/2-ounce balls and place in the center of rice.
4. Using plastic wrap, roll rice around Wagyu mixture tightly.
5. Set in refrigerator for at least 2 hours.

Aioli

1. Mix wasabi, saffron, lemon juice, and water together into a paste.
2. Mix into mayonnaise until uniform in texture.
3. Let set at room temperature for 1 hour then mix again.

Fry the dango until they are dark golden brown. Place a bit of the aioli on the plate, then put the dango on the aioli. Serve hot — or just come eat them at Nobu West Hollywood.