Name: Rintaro's Beef Curry
Yield: 6 Servings
Ingredients: 2 Japanese or Persian cucumbers; Kosher salt; 1 garlic clove; ½ cup plain whole-milk yogurt; ½ cup plain whole-milk Greek yogurt; 1 tablespoon all-purpose flour; 1 tablespoon potato starch or cornstarch; 3 tablespoons vegetable oil; 2 pounds beef chuck, cut into ½–1-inch pieces; Kosher salt, freshly ground pepper; 3 medium onions, chopped; 1 apple, peeled, grated; 3 tablespoons mirin; 1 tablespoon finely chopped peeled ginger; 2 garlic cloves, finely chopped; 3 tablespoons curry powder (such as S&B); 2 tablespoons kuro sato (Japanese black sugar) or 1 tablespoon granulated sugar plus ½ teaspoon robust-flavored (dark) molasses; 1 tablespoon garam masala; 1 tablespoon soy sauce; 4 cups low-sodium chicken broth; ½ kabocha squash, peeled, seeded, cut into ½-inch pieces; 1 large Yukon Gold potato, scrubbed, cut into ½-inch pieces; 2 large carrots, peeled, cut into ½-inch pieces; Steamed white rice (for serving)

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Aya Brackett

To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Recipe notes