神奈川県·郷土料理
Enoshima Don
When you break through the soft, half-cooked egg, crunchy pieces of turban shell (sazae) are revealed underneath. As you eat it with rice soaked in a sweet dashi broth, the aroma of the sea spreads throughout your mouth—it is a local Enoshima delicacy, much like an Oyakodon but with turban shell instead of chicken. The dish was created between the late Meiji and early Taisho eras. Since turban shells were a specialty of Enoshima, it was devised as a dish where the meat is simmered with egg. The restaurant believed to be the birthplace is Harumi Shokudo on the island. It was originally called 'Sazae Don' but eventually became widely known as 'Enoshima Don.' The texture of the turban shell and the umami of the broth make this a bowl that lets you truly feel the sea of Enoshima.
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