Loco Moco with Miso Gravy

Prepare the Gravy

1. Heat butter in Dutch oven over medium until melted. Add onion, ginger, and garlic. Cook over medium heat, stirring often, until onions are soft and translucent, about 10 minutes, reducing heat to low as needed if they start to sizzle or brown around the edges.

2. Stir in flour to make a roux, mixing thoroughly with a wooden spoon, and cook, about 2 to 3 minutes, or until mixture is darkened, brown, and resembles chunky peanut butter.
   

3. Whisk in beef broth gradually, about 1/4 cup at a time. Whisk in miso paste.
   

4. Increase heat to high and cook until gravy is bubbling; reduce heat to medium-low after about 2 to 3 minutes (you’ll know to lower it when it spits at you). Add black pepper, and cook until reduced by about one-third, whisking occasionally, 8 to10 minutes. Remove from heat; set aside to keep warm, whisking occasionally.
   

Prepare Loco Moco

1. Sprinkle hamburger patties evenly on both sides with salt and pepper. Heat 1 teaspoon of the oil in a medium (10-inch) seasoned cast-iron skillet over medium-high. Cook 2 hamburger patties 6 to 8 minutes on each side until internal temperature is 160°F, or to desired degree of doneness; set aside on a plate. Do not wipe skillet clean. Repeat with remaining 2 patties.

2. Heat 1/2 teaspoon of the oil in a medium (10-inch) nonstick skillet over medium. Working in 4 batches, fry 2 eggs over medium about 2 minutes or until whites are set and yolks are runny, or to desired doneness. Repeat with remaining 6 eggs.

3. Place 2 cups rice in each serving bowl, and top each with a cooked hamburger patty. Ladle about 1 cup of Gravy over each hamburger, then place 2 cooked eggs on top. Sprinkle furikake over eggs as garnish. Splash with chile pepper water and serve.