Rinse 1 cup of white medium grain rice, combine with 2 cups of water in a rice cooker, and cook until fluffy (about 20 minutes).

In a medium saucepan, combine 2 cups of beef stock, 2 tbsp of cornstarch, 1 tsp of onion powder, 3 tbsp of shoyu, and 1 tbsp of beef bouillon paste. Whisk and heat until thickened, then stir in ½ cup of heavy cream.

In a mixing bowl, combine 1 lb of ground beef, 1 beaten egg, ¼ cup of panko breadcrumbs, 2 tbsp of ketchup, and 1 tbsp of mayonnaise. Shape into patties and cook in a skillet for 4-5 minutes on each side.

Heat 1 tbsp of cooking oil in a skillet, crack in 2 eggs, season, and cook for about 2-3 minutes until whites are set, then flip and cook for another 1-2 minutes.

To assemble, place rice as the base, top with a burger patty, pour gravy over, and add a fried egg on top.