- In a skillet or wide pan, heat the butter or oil over medium heat until sizzling (butter) or shimmering (oil). Add the onion and season with a generous pinch of salt. Cook, stirring, until the onion is softened and slightly translucent but not browned, 4 to 5 minutes. Remove the onion for the pan and set aside.
- Add the ground beef and the garlic and cook over medium heat, stirring occasionally, until browned, 4 to 5 minutes. Break up the meat as much or as little as you like. Sprinkle the flour over the top and stir to combine (if using cornstarch, mix it with 2 tablespoons of water to form a slurry, then stir it in after the beef broth has come to a simmer). Once the flour is fully absorbed, add the beef broth, Worcestershire sauce, and shoyu. Continue cooking until the broth thickens and a gravy-like sauce forms. Remove from the heat and stir in the rice. Season with black pepper to taste and add more shoyu, if needed.
- To serve, portion the gravy rice into individual bowls and top each with sautéed onions, a poached egg, and a few dashes of Tabasco.
Note: The easiest way to poach eggs is the crack a very fresh egg into a fine-mesh sieve and wipe away any runny, stringy bits that come out the bottom. Add the drained egg to a pot of boiling water at least 4 inches deep and cook for 2 to 3 minutes, or to taste. The egg should stay intact and you don’t have to deal with any wispy egg strands polluting the water.
– Recipe from Cook Real Hawai’i