Rinse 1 cup of white medium grain rice until water runs clear. Then, cook the rice according to cooker's instructions with 1.5 cups water. Let it steam for 5 minutes after cooking.

In a small saucepan, combine 2 cups beef stock, 2 tablespoons cornstarch, 1 teaspoon onion powder, 2 tablespoons shoyu, and 1 tablespoon beef bouillon paste. Cook over medium heat for about 5 minutes until thickened. Stir in ½ cup heavy cream and set aside.

In a mixing bowl, mix 1 pound ground beef, 1 egg, ¼ cup diced onion, ½ cup panko breadcrumbs, 1 tablespoon ketchup, and 1 tablespoon mayonnaise. Season with salt and pepper, mix gently. Form into 4 patties.

Heat cooking oil in a skillet over medium-high heat. Cook patties for 4-5 minutes per side until browned, keeping them warm under foil.

In a non-stick pan, heat oil over medium heat. Crack 4 eggs into the pan and fry gently for 2-3 minutes until whites are set and yolks are runny.

Assemble by placing rice on plate, topping with a patty, ladling gravy over, and finishing with a fried egg.