Name: Rintaro's Beef Curry
Yield: 6 Servings
Ingredients: 2 Japanese or Persian cucumbers; Kosher salt; 1 garlic clove; 1/2 cup plain whole-milk yogurt; 1/2 cup plain whole-milk Greek yogurt; 1 tablespoon all-purpose flour; 1 tablespoon potato starch or cornstarch; 3 tablespoons vegetable oil; 2 pound beef chuck, cut into 1/2–1" 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 1/2 teaspoon robust-flavored (dark) molasses; 1 tablespoon garam masala; 1 tablespoon soy sauce; 4 cups low-sodium chicken broth; 1/2 kabocha squash, peeled, seeded, cut into 1/2" pieces; 1 large Yukon Gold potato, scrubbed, cut into 1/2" pieces; 2 large carrots, peeled, cut into 1/2" pieces; Steamed white rice (for serving)

Image may contain Food Dish Meal Stew and Plant

Photo by Aya Brackett.

To develop deep, satisfying flavor in this home-style stew from Rintaro, an izakaya in San Franciso from chef Sylvan Mishima Brackett, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Recipe notes

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