Rintaros Beef Curry

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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