Rinse 1 cup of medium-grain white rice under cold water until the water runs clear, then add it to a rice cooker with 1¾ cups of water. Cook for about 20 minutes, then let it rest covered for 5 minutes before fluffing.

In a medium saucepan, whisk together 2 cups of beef stock, 2 tablespoons of cornstarch, 1 teaspoon of onion powder, 2 tablespoons of shoyu, and 1 tablespoon of beef bouillon paste. Cook for 5-7 minutes until thickened, then stir in ¼ cup of heavy cream and remove from heat.

In a large mixing bowl, combine 1 pound of ground beef, 1 beaten egg, ¼ cup of finely chopped onion, ¼ cup of panko breadcrumbs, 2 tablespoons of ketchup, 1 tablespoon of mayonnaise, and a pinch of salt and pepper. Form into 4 patties and cook in a medium skillet over medium-high heat for 4-5 minutes on each side until golden brown.

In a non-stick skillet, heat oil and crack 2 eggs carefully into the pan. Cook for 2-3 minutes until whites are set, then flip for over-easy if desired.

Assemble on each plate starting with rice, then a patty, drizzling gravy over, and topping with an egg.