I made this dish as a lunch after Christmas since we made a large rib roast and had leftovers. In Japan, “Beef bowl” or “Gyudon”牛丼 is a popular fast food. One example is “” 吉野家 made of braised thinly sliced beef and onion in a soy sauce based broth (with other “secret” ingredients) placed over a bowl of rice. While braised beef is fairly common, roast beef is not. Roast beef bowl, however, is also getting more popular in Japan. they put on the rice. I made a much tamer version. I thinly sliced the rib roast choosing the medium rare part. This is a small bowl and I served it with miso soup.
The Japanese version is often topped with an egg (either raw or onsen-tamago) but I topped this with thinly sliced cucumber, sweet onion and blanched green asparagus.
The miso soup was made of scallion, aura-age and tofu.
For the sauce, I just mixed soy sauce, mirin and prepared horseradish.
This was a just perfect lunch for us.