Steps

1. Lightly shape 120g mixed ground meat and press into a flat, round patty. Pro Tip: Over-kneading will make the meat lose its texture, so just shape it lightly. Pressing the meat directly into the pan eliminates the need for a bowl and reduces cleanup.
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2. Heat 1 tsp oil in a frying pan, place the shaped meat, and sprinkle with salt and pepper to taste.
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3. Flatten the meat thinly and cook over medium heat until both sides are browned. Pro Tip: Thinning the patty allows it to cook faster and more evenly throughout. By grilling it plain like a beef patty, you'll achieve a meaty texture.
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4. While the meat is cooking, warm up 200g rice.
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5. Once both sides are browned, cover the pan and reduce heat to low-medium, continuing to cook until the meat is thoroughly cooked through. Pro Tip: The center of the meat tends to remain undercooked, so covering it to steam-cook is effective. Ensure the meat is cooked well until it loses its soft, raw feel.
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6. If necessary, add a small amount of water and continue to steam-cook. Pro Tip: Steam-cooking with a small amount of water fills the pan with steam, resulting in a plump and juicy patty.
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7. Place the cooked meat on top of the warm rice.
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8. Using the remaining oil in the pan from cooking the meat, fry 1 egg sunny-side up. Cover and cook over low-medium heat. Pro Tip: Adjust doneness to your preference for a runny yolk.
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9. Place the cooked fried egg on top of the rice and meat.
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10. In the same pan used for the meat, add 1 tbsp ketchup, 1 tsp Chuno sauce, 1 tbsp water, and 1/4 tsp consommé (granules). Simmer briefly to create the sauce. Pro Tip: The savory flavor from the meat drippings transforms this simple mixture into an authentic-tasting gravy.
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11. Pour the sauce over the hamburger patty and fried egg.
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12. If desired, sprinkle the fried egg with a pinch of salt.
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