Rinse the rice twice in a rice washing bowl or in a rice cooker pot and soak the rice with 1 1/2 cup water for 10 minutes. Cook the rice in a rice cooker.

In a large mixing bowl, combine the ground meat, onion, panko, 1 egg, soy sauce, black pepper, salt. Divide the meat into 4 and shape them into patties about 1 inch thick. Smooth the sides and indent the center slightly so that the patties look like a bagel. Place on a plate and cover with plastic wrap and refrigerate for 15 minutes.

Preheat a large non-stick frying pan on medium heat for 3-4 minutes. Add 1 teaspoon of oil and swirl the pan to coat. Add the hamburger patties and fry undisturbed for 4 minutes on each side until browned and cooked through. Set aside.

Scrape any brown bits and add to the gravy. Add 1 teaspoon oil to the pan and stir-fry the tomatoes until they’re soft and slightly browned (approximately 3-4 minutes). Transfer the tomatoes to a bowl and set aside.

Add the remaining 1 teaspoon of oil and swirl to coat the pan. Crack the remaining 4 eggs and fry for 3 minutes until they have a crispy bottom. Flip them over to fry for one more minute for an over easy egg (cook longer if desired).

To plate, add 1/2 cup of rice, add a hamburger patty, drizzle 1 ladle (approximately 1/4 cup) of gravy on the patty, and top with an egg, a scoop of tomatoes, and scallion garnish.