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For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Tokyo with a beef and rice bowl recipe from Yukari, a local chef who leads a market tour and cooking class through Airbnb Experiences. For a bit of traditional flourish, each bowl is garnished with savory furikake—a Japanese seasoning made from seaweed, sesame seeds, and more.

Ethan Mick

with Soft-Boiled Eggs & Roasted Broccoli

Tokyo Beef & Rice Bowls

Diced Beef

Sushi Rice

Sweet Onion

Broccoli

1-Inch Piece Ginger

Mirin

Cage-Free Farm Eggs

Soy Sauce

Furikake

Soy Glaze

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Once boiling, carefully add the **eggs** and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Rinse and wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Make the soft-boiled eggs:

While the eggs cook, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the **broccoli** stem; cut the broccoli into small florets. Peel and thinly slice the **onion**. Peel and finely chop the **ginger** to get 1 teaspoon (you may have extra). In a bowl, combine the **soy glaze**, **soy sauce**, **mirin**, and **2 tablespoons of water**.

Prepare the ingredients & make the sauce:

Thoroughly rinse the **rice**. In the same pot, combine the rinsed rice, **a big pinch of salt**, and** 1  1/4 cups of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:

While the rice cooks, place the **broccoli florets** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:

While the broccoli roasts, pat the **beef** dry with paper towels; season with salt and pepper. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the beef:

To the pan of reserved fond, add the** sliced onion** and **chopped ginger** (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the **sauce** (carefully, as the liquid may splatter) and **cooked beef**. Cook, stirring constantly, 30 seconds to 1 minute, or until coated. Turn off the heat. Season with salt and pepper to taste. Serve the **cooked rice** topped with the finished beef and sauce, **roasted broccoli**, and **soft-boiled eggs**. Garnish with the **furikake**. Enjoy!