Loco Moco

Rinse 360 grams of long-grain white rice under cold running water until the runoff is completely clear, then combine with 720 ml of cold water. Cook in a rice cooker per manufacturer settings, or on the stovetop: bring to a rolling boil over medium-high heat, reduce to the lowest heat setting, cover tightly, and simmer for 18 minutes, then remove from heat and rest, covered, for 10 minutes without lifting the lid. Fluff gently with a paddle before use.

Divide 680 grams of 80/20 ground beef into 4 equal portions, gently shaping each into a 1.5cm-thick patty (take care not to overwork the meat, as this causes tough patties). Season both sides of each patty with 3/4 teaspoon (3.75g) of kosher salt and 1/4 teaspoon (0.5g) of ground black pepper. Heat 15ml (1 tablespoon) of neutral oil in a large cast-iron skillet over medium-high heat (190°C/375°F). Add patties and sear for 3 minutes per side, until deep golden brown on the outside and reaching 71°C/160°F internal temperature for medium doneness. Transfer patties to a clean plate, tent loosely with aluminum foil, and set aside to rest.

Reduce the skillet heat to medium (175°C/350°F), leaving the rendered beef fat and browned bits in the pan. Add 150 grams of diced yellow onion, sautéing for 5 minutes until soft and translucent. Add 6 grams of minced garlic and cook for 30 seconds, stirring constantly, until fragrant—do not let the garlic turn dark brown, as this will make the gravy bitter.

Add 42 grams (3 tablespoons) of unsalted butter to the skillet with the aromatics, stirring until fully melted. Whisk in 24 grams (3 tablespoons) of all-purpose flour to form a smooth, thick roux, cooking for 2 minutes while stirring constantly until the roux turns a light, nutty tan color. Slowly pour in 500ml of low-sodium beef broth, 30ml of Worcestershire sauce, and 15ml of light soy sauce, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, then cook for 4-5 minutes, whisking occasionally, until the gravy thickens enough to evenly coat the back of a spoon. Season with the remaining 1/4 teaspoon (1.25g) kosher salt and 1/4 teaspoon (0.5g) black pepper.

While the gravy simmers, heat the remaining 15ml (1 tablespoon) of neutral oil in a large non-stick skillet over medium-low heat (150°C/300°F). Crack each of the 4 large eggs into the pan, spacing them 5cm apart to avoid sticking. Cook for 3-4 minutes, without flipping, until the egg whites are fully opaque and set, but the bright yellow yolks remain soft and runny.

Scoop 1 cup (185 grams) of cooked fluffy white rice into the center of each of 4 warm dinner plates. Place one rested beef patty directly on top of each rice mound, then ladle 1/4 of the hot brown gravy over each patty, letting it drip down the sides onto the rice. Top each patty with one sunny-side-up egg, and serve immediately while hot.