Loco moco

1. Mix ground beef with salt, black pepper and minced garlic, then form into two patties about 1.5cm thick.
2. Heat 1 tbsp oil in a skillet over medium-high heat and cook patties for 3–4 minutes per side until browned and cooked through, then set aside.
3. In the same skillet, sauté diced onion in butter over medium heat until soft and translucent, about 3 minutes.
4. Add beef stock and soy sauce to the skillet, bring to a simmer, and whisk in a slurry of 1 tbsp cornstarch and 2 tbsp water; cook until thickened into a glossy brown gravy, about 3 minutes.
5. Cook rice according to package instructions, then mold each portion into a dome shape using a bowl and turn out onto the center of each serving plate.
6. Place a beef patty on top of the rice dome on each plate and spoon generous brown gravy over the top.
7. Fry eggs sunny-side up or over-easy in a lightly oiled pan until the whites are just set but the yolk remains runny, then place one egg on top of each patty.
8. Garnish each plate with halved cherry tomatoes and fresh leafy greens to the side and serve immediately.

Tip: For an ultra-runny, restaurant-style yolk, cover the pan with a lid for the last 30 seconds of frying the egg — the steam gently sets the white without overcooking the yolk.