"Oyakodon" is a simple but intense horse made by binding chicken with eggs and putting it on rice. The shining shine of the eggs on the verge of passing through the fire stimulates the viewer's appetite. However, this time, the En-eating editorial department met "Yuki no Sakurajima," a oyakodon covered with white fluffy rice . In addition to that visual, I was also interested in the name like a painting, so I jumped in at the same time as the store opened.

This is the first time for Oyakodon! "Snow Sakurajima" with fluffy meringue
This is the first time for Oyakodon! "Snow Sakurajima" with fluffy meringue

Snow Sakurajima is served at the restaurant "Fukiageya" on the 12th floor of Hankyu Umeda Main Store. Looking at the menu photos, it is true that white things like snow cover the bowl, and the atmosphere is different from the Oyakodon that I (the author) know. Order a set of fried chicken (1,870 yen including tax) and wait with excitement.

On the tray that was brought in, there was a large bowl covered with a lid, fried chicken and small bowls, pickles, soup, and condiments.

Donburi
Donburi

On the lid of the bowl, there is a piece of paper with a delicious way to eat it. It seems that there are three stages: (1) eat as it is, (2) sprinkle black shichimi with egg yolk, and (3) add salted kelp and Kujo green onion.

Open the lid and you'll see more and more white meringue! It's more like a cloud than snow. Egg yolk is enshrined in the center, and chicken skin, Japanese pepper, and spinach are topped around it.

The yolk looks like a full moon in the clouds
The yolk looks like a full moon in the clouds

Seen from the side, under the meringue is a thick egg binding and shiny and shiny rice.

Under the fluffy meringue, egg binding and rice
Under the fluffy meringue, egg binding and rice

First of all, just pakuri. When I scooped up the rice, egg and meringue and put it in my mouth, the meringue disappeared and only the "oyakodon" remained! The fluffy texture of the meringue and the thick texture of the soft-boiled egg are an unprecedented combination.

The leading chicken is Kagoshima Prefecture's brand chicken "Kuro Satsuma Chicken". It is chewy but soft enough to chew, and it feels juicy, unlike other local chickens that have an impressive chewy texture.
The more you chew, the more delicious it is. The seasoning is light, so you can feel the deliciousness of the meat.

Black Satsuma chicken is chewy and juicy
Black Satsuma chicken is chewy and juicy

After tasting "as is", entwined with egg yolk and sprinkled with black shichimi. This is insanely good. The pungent aroma and stimulus of black shichimi and Japanese pepper amplifies the richness of the thick egg yolk and the umami of the egg binding. The protagonist is the egg binding, but the perfect balance that the condiments do not interfere with it. The condiments match surprisingly, probably because the sweetness of the warishita is not too strong.

Rich egg yolk umami + black shichimi = strongest
Rich egg yolk umami + black shichimi = strongest

Finally, mix salted kelp and Kujo green onions. The salt content of salted kelp is a nice accent. It feels like you're eating porridge. Oh, I want to eat another cup ...! This seems to get stuck in the loop.

Shime is salted kelp and Kujo green onion!
Shime is salted kelp and Kujo green onion!

There was no line at the opening time when I entered the store, but it was full before 12:00. As expected, department stores are very crowded around noon on holidays, so if you want to eat without lining up, it seems good to enter at the same time as the store opens.