“To bring a little sweetness” to his Wagyu steak salad, Yoshi Katsumura, owner of Yoshi’s Café in Lakeview, marinates eight ounces of beef in sugar, soy sauce, ginger, garlic and sesame oil “for a few hours.” The steak is grilled for one-and-a-half minutes on each side, until it is medium-rare. “It all depends on each person’s taste,” Katsumura says. The steak is sliced into eight pieces, length-wise, and spread atop field greens and thin slices of bright orange mango. For the dressing, Katsumura blends yuzu juice with Japanese vinegar, grapefruit juice and olive oil.
3257 North Halsted
Best of Chicago 2009