Japanese Cooking: A Simple Art by Shizuo Tsuji is a very detailed instructional manual. From the mise en place of proper Tempura making to the various ways of skewering and arranging grilled fish, no technical question is left unturned.

Strange that my first attempt at making Oyako Don was a little bit disappointing. The ratio of soy sauce in the sauce and indeed the ratio of the sauce itself to the eggs and chicken seemed to be off, making a surfeit of broth. I can't say for sure it wasn't something I did wrong. After doing some comparisons, I will likely try again. The recipe is so quintessential.

The second attempt from this book was the Stuffed Foil Baked Salmon that turned out really well. The dish is simply a butterfly salmon fillet stuffed with Japanese style potato salad and baked with lemon.

Japanese potato salad is very delicate with only cucumber, onions and carrots. It has a creamier texture and fewer discrete potato lumps than Western potato salad. I would suggest using Kewpie Mayo rather than an American brand mayo as the flavor is slightly less sharp. In the end, the vegetables in the salad mellow and the potatoes take on the characteristics of mashed potato, crusty baked potato, as well as potato salad. So good!

The most difficult part of this recipe is filleting the fish and stuffing it, but everything is quick to prepare and cleanup is breezy. There ends up being leftover potato salad with a sharp onion bite, but I'm not complaining!

There is a copy of Japanese Cooking on Google Books but the Stuffed Foil Baked Salmon on page 361 is omitted.