Loco Moco

Method

1. Rinse 80 g of short-grain rice in a bowl of cold water, swirling and draining three or four times until the water runs almost clear. Put it in a small saucepan with 120 ml of water, bring to the boil, then cover, drop the heat to its lowest setting and cook 15 minutes. Take off the heat and leave covered to steam 10 minutes, then fluff with a fork and keep warm.
2. Put 150 g of minced beef in a bowl with half of the 30 g of chopped onion, 0.25 tsp of salt and 0.25 tsp of black pepper. Mix with your fingertips just until combined — overworking makes the patty springy — then shape into a single patty about 12 cm across and 1.5 cm thick, pressing a shallow dimple in the centre so it stays flat.
3. Heat a heavy frying pan over high heat with 1 tsp of neutral oil until it shimmers. Lay in the patty and sear, undisturbed, 3 minutes until a dark crust forms, flip and cook a further 3 minutes for a juicy medium. Transfer to a warm plate and let it rest while you make the gravy; do not wipe the pan.