Overview
A highly marbled, fatty cut from the belly area, often used for sliced beef dishes like Gyudon for its tenderness and flavor.
- Standard portion: 100 g
- Approx. 370 kcal per serving
Food noteShow details
- Short plate is the primary choice for Japanese Gyudon due to its ability to remain tender even when sliced thinly and simmered. Its high fat-to-protein ratio makes it an excellent "soul food" but requires pairing with fiber-rich vegetables like onions or burdock to assist digestion.
IngredientsShow details
- Beef Short Plate
Serving guidanceShow details
Best with
- Shoyu
- Mirin
- Ginger
Use caution with
- Deep Frying
- High Saturated Fats
- Heavy Cream
Pros & consShow details
Pros
- Extremely Tender
- High Energy
- Flavorful Fat
Cons
- Very High Fat
- Low Protein Density
- High Saturated Fat
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 370 kcal | 13.5 g | 0.1 g | 35 g |
Per 50 g50 g | 185 kcal | 6.75 g | 0.05 g | 17.5 g |
Per 100 g100 g | 370 kcal | 13.5 g | 0.1 g | 35 g |
Per 150 g150 g | 555 kcal | 20.25 g | 0.15 g | 52.5 g |
Per 200 g200 g | 740 kcal | 27 g | 0.2 g | 70 g |
Per 250 g250 g | 925 kcal | 33.75 g | 0.25 g | 87.5 g |
