5 Easy Japanese Recipes to Cook Abroad: From a Ho Chi Minh City Kitchen

5 Easy Japanese Recipes You Can Cook Abroad: From a Ho Chi Minh City Kitchen

On evenings in Ho Chi Minh City, as the tropical night spreads beyond your window, you might suddenly miss the smell of freshly cooked rice or the warm aroma of miso soup. In an unfamiliar place, when you think "What should I eat today?", the image that comes to mind is probably your family dinner table back home.

Even far from Japan, the basics of Japanese home cooking can be recreated with surprisingly accessible ingredients. This article introduces five simple Japanese recipes that Japanese residents of Ho Chi Minh City can prepare using local ingredients and Japanese seasonings. Each dish takes under 30 minutes and requires no special cooking equipment.

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About this recipe collection

	Details
Number of dishes	5
Difficulty	★☆☆ to ★★☆ (beginner to intermediate)
Cooking time	10 to 30 minutes (noted in each recipe)
Target audience	Japanese families living in Ho Chi Minh City
Key feature	Locally available ingredients + Japanese seasonings

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Cooking Japanese Food in Ho Chi Minh City

!Preparing Japanese dishes in a bright Ho Chi Minh City kitchen

In Ho Chi Minh City, essential Japanese seasonings like soy sauce, miso, mirin, and dashi are available through Japanese supermarkets and Japanese food delivery services. Many vegetables can be found at local supermarkets, and with a little creativity, you can prepare dishes that come close to authentic home cooking.

That said, many people say, "I cook Japanese food less often since moving to Ho Chi Minh City." Not knowing where to buy ingredients, lacking the energy to cook, or just eating out instead. If that sounds familiar, these five recipes are here to help. Simple ingredients, simple steps. Start with just one dish and step into the kitchen.

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Recipe 1: Basic Miso Soup

Difficulty: ★☆☆ / Cooking time: 10 minutes / Serves 2

Why start with this dish

Miso soup is a staple of every Japanese breakfast table and the foundation of Japanese cuisine. "Having miso soup just makes me feel at ease" is something you hear often among Japanese expats. You can enjoy it daily without getting bored simply by changing the ingredients, making it the perfect first dish to try.

Ingredients (serves 2)

Ingredient	Amount	Notes
Dashi (combined dashi)	400ml	1 tsp granulated dashi is also fine
Miso	1 to 1.5 tbsp	Awase miso is easiest to use
Tofu	1/4 block	Silken tofu (kinugoshi)
Dried wakame seaweed	1 tsp	Rehydrate in water
Long green onion (negi)	As needed	Sliced into thin rounds

How to make it

1. Pour the dashi into a pot and heat over medium heat.
2. Cut the tofu into 1cm cubes and add to the pot.
3. Rehydrate the dried wakame in water, drain, and add to the pot.
4. Heat until just before boiling, then lower the heat and dissolve the miso into the broth.
5. Turn off the heat immediately without letting it boil again. Serve in bowls and top with sliced green onion.

Common mistakes and how to fix them

The most common mistake with miso soup is letting it boil after adding the miso. Boiling causes the miso to lose its flavor, and the characteristic fermented aroma disappears. Once you dissolve the miso, always turn off the heat or keep it on the lowest setting.

Another issue is not using enough dashi. When using granulated dashi, follow the manufacturer's recommended amount for consistent results.

Ingredient sourcing notes for Ho Chi Minh City

Tofu is available at local supermarkets (Winmart, BigC, Co.opmart). However, if you prefer the smooth texture of silken tofu, choosing a product made using Japanese methods will make a noticeable difference. Dried wakame, awase miso, and granulated dashi are best ordered through a Japanese food delivery service for a reliable supply.

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Recipe 2: Oyakodon (Chicken and Egg Rice Bowl)

!Preparing oyakodon: soft, half-set egg topping

Difficulty: ★★☆ / Cooking time: 20 minutes / Serves 2

Why oyakodon

Oyakodon, a rice bowl topped with chicken and egg simmered in a sweet-savory dashi soy sauce, is a dish many Japanese people think of as "home cooking." The ingredients are simple, and almost everything is available locally in Ho Chi Minh City. With the right technique, you can achieve that soft, half-set egg topping.

Ingredients (serves 2)

Ingredient	Amount	Notes
Chicken thigh	200g	Cut into bite-sized pieces
Eggs	3	Use fresh eggs
Onion	1/2	Thinly sliced
Dashi	150ml
Soy sauce (dark/koikuchi)	2 tbsp	Kikkoman, etc.
Mirin	2 tbsp
Sugar	1 tsp
Cooked rice	2 bowls

How to make it

1. Combine the dashi, soy sauce, mirin, and sugar in a small frying pan (or oyakodon pan) and bring to a simmer over medium heat.
2. Add the onion and cook for 1 to 2 minutes.
3. Add the chicken thigh and cook for 3 to 4 minutes until done.
4. Beat the eggs and pour two-thirds over the pan in a circular motion. Cover and cook on low heat for 20 seconds.
5. Pour the remaining egg into the center. When it is still slightly runny, turn off the heat.
6. Slide the egg-and-chicken topping onto a bowl of hot rice.

Common mistakes and how to fix them

Pouring all the egg in at once is a common mistake. Adding it in two stages creates the ideal texture: set on the outside, soft and creamy in the center.

Timing after adding the egg is critical. Cover, keep on low heat, and aim for about 20 to 25 seconds. Gently steaming on low heat allows the egg to set slowly, creating a fluffy texture.

Ingredient sourcing notes for Ho Chi Minh City

Chicken thigh is available at local supermarkets and wet markets. Soy sauce and mirin are most convenient to order through a Japanese food delivery service. Kikkoman dark soy sauce is relatively easy to find in Ho Chi Minh City and works perfectly for the oyakodon sauce.

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Recipe 3: Nikujaga (Meat and Potato Stew)

Difficulty: ★★☆ / Cooking time: 30 minutes / Serves 3 to 4

Why nikujaga

Whether on cold days or tiring days, nikujaga is said to "warm both the stomach and the heart," a classic Japanese home-cooked dish. Ho Chi Minh City rarely has cold days, but this dish shines when you have been eating out too many days in a row, when you want to feed your children Japanese food, or when you want to prepare a proper family meal on the weekend.

Ingredients (serves 3 to 4)

Ingredient	Amount	Notes
Thinly sliced beef (or pork)	200g	Cut into bite-sized pieces
Potatoes	3 to 4 (about 400g)	Cut into bite-sized pieces
Onion	1	Cut into wedges
Carrot	1/2	Cut into irregular chunks
Dashi	200ml
Soy sauce	3 tbsp
Mirin	3 tbsp
Sugar	1 tbsp
Cooking oil	1 tbsp

How to make it

1. Heat oil in a pot, stir-fry the beef until it changes color, then remove.
2. In the same pot, add the onion, carrot, and potatoes and stir-fry for 2 minutes.
3. Add the dashi, soy sauce, mirin, and sugar, and bring to a boil.
4. Return the beef, place a drop lid (otoshibuta) on top, and simmer on medium-low heat for 15 to 20 minutes.
5. When a bamboo skewer goes through a potato easily, it is done. Serve in bowls.

Common mistakes and how to fix them

Potatoes falling apart is the most common issue. There are two ways to prevent it. First, peel the potatoes and soak them in water for about 10 minutes before cooking. Second, use a drop lid and simmer on medium-low heat. High heat causes the surface to break down.

Also, if the cooking liquid gets low, add a little water before it burns.

Ingredient sourcing notes for Ho Chi Minh City

Potatoes, carrots, and onions are readily available at local supermarkets. Thinly sliced meat can be harder to find. You can buy a whole cut and slice it thinly at home, or order thinly sliced beef through a Japanese food delivery service.

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Recipe 4: Tamagoyaki (Japanese Rolled Omelette)

!Rolling tamagoyaki in a naturally lit kitchen

Difficulty: ★★☆ / Cooking time: 15 minutes / Serves 2 (as a side dish)

Why tamagoyaki

Tamagoyaki is the all-rounder of Japanese cuisine: perfect for bento boxes, breakfast, or as a dinner side dish. Whether you make it savory with dashi or sweet with sugar depends on your region or family tradition, but both versions carry that unmistakable "taste of Japan."

Ingredients (serves 2)

Ingredient	Amount	Notes
Eggs	3
Dashi	3 tbsp	For dashi-style tamagoyaki
Light soy sauce (usukuchi) or salt	1/4 tsp
Mirin	1 tsp
Cooking oil	As needed

For sweet tamagoyaki: reduce dashi to 1 tbsp and add 1 to 1.5 tbsp of sugar.

How to make it

1. Beat the eggs and mix with the dashi, light soy sauce, and mirin until even.
2. Lightly oil a tamagoyaki pan (or small frying pan) and heat over medium heat.
3. Pour in one-third of the egg mixture. When the surface is still slightly runny, roll from the far side toward you.
4. Repeat with the remaining egg mixture in two more additions, oiling the pan as you go.
5. Shape the roll as you cook, then transfer to a cutting board. Let it cool slightly before slicing.

Common mistakes and how to fix them

Pouring all the egg mixture in at once makes it impossible to roll properly. The basic approach is to add it in 3 to 4 small batches.

Also, if the egg sets too firmly, it becomes difficult to roll. The key is to start rolling when the egg is "just before set." Begin rolling a little earlier than you think you should, and the final result will turn out just right.

If you do not have a tamagoyaki pan, a small frying pan (about 18cm diameter) works as a substitute.

Ingredient sourcing notes for Ho Chi Minh City

Eggs are available at local supermarkets, though you should choose the freshest ones possible. Dashi and light soy sauce require Japanese-imported products. Tamagoyaki pans can be found at some kitchenware shops or online, but rectangular ones may be limited.

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Recipe 5: Simple Yakisoba (Stir-Fried Noodles)

Difficulty: ★☆☆ / Cooking time: 15 minutes / Serves 2

Why yakisoba

Just chop and stir-fry with minimal cleanup, yakisoba is a reliable choice for busy weeknight dinners or light weekend lunches. It is easiest with yakisoba sauce, but a soy sauce base works deliciously well too.

Ingredients (serves 2)

Ingredient	Amount	Notes
Chinese-style noodles (or yakisoba noodles)	2 portions	Pre-boiled type also works
Thinly sliced pork	100g	Cut into bite-sized pieces
Cabbage	1/4 head (about 150g)	Roughly chopped
Bean sprouts	1/2 bag
Carrot	1/3	Julienned
Yakisoba sauce (or Worcestershire sauce)	2 to 3 tbsp
Soy sauce	1 tsp	For finishing
Cooking oil	1 tbsp
Salt and pepper	A pinch

How to make it

1. Heat oil in a frying pan, stir-fry the pork, and season with salt and pepper.
2. Add the carrot and cabbage and stir-fry for 2 to 3 minutes.
3. Add the bean sprouts and stir-fry briefly.
4. Add the noodles, drizzle about 2 tbsp of water to loosen them, and toss everything together.
5. Add the sauce and toss to coat evenly. Finish with a drizzle of soy sauce.
6. Top with aonori seaweed, pickled red ginger, or bonito flakes to taste.

Common mistakes and how to fix them

Not loosening the noodles before stir-frying can leave them clumped together. Adding a small amount of water after adding the noodles helps them separate easily.

Adding all the vegetables at once releases too much moisture, turning your stir-fry into a steamed dish. Add harder vegetables (carrot) first, and the result will be noticeably better.

Ingredient sourcing notes for Ho Chi Minh City

Pork, cabbage, bean sprouts, and carrots are available at local supermarkets. Yakisoba sauce may need to be imported from Japan. Chinese-style noodles can sometimes be found at local supermarkets or Asian grocery stores.

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How to Stock Japanese Seasonings in Ho Chi Minh City

!Kitchen counter lined with Japanese seasonings: soy sauce, mirin, miso, dashi

What all five recipes have in common is that they can be made as long as you have Japanese seasonings. Vegetables, meat, and fish can be sourced locally, but using Japanese-made soy sauce, mirin, miso, and dashi makes a significant difference in the final result.

There are three main ways to get Japanese seasonings locally:

• Japanese supermarkets (Aeon, Fujimart, etc.): Major seasonings are generally available. You need to visit in person, and stock levels can vary.
• Imported food sections at local supermarkets: Some items like Kikkoman soy sauce are available. Selection is limited.
• Japanese food delivery services (smartphone apps): Order from a wide selection from home, with delivery to your door within the service area.

Farmi is a service that lets you order Japanese groceries in Ho Chi Minh City through an app. Available in Japanese, English, and Vietnamese, it delivers within its service area. Beyond seasonings, Farmi carries fresh seafood, meat, vegetables, and more. Check the Farmi app for details.

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Frequently Asked Questions

Q1. Where can I buy Japanese seasonings in Ho Chi Minh City?

At Japanese supermarkets like Aeon and Fujimart, imported food sections at local supermarkets like Winmart, and through apps specializing in Japanese groceries. Stock and selection vary by store and season, so combining multiple sources makes it easier to find what you need.

Q2. Can I make proper miso soup with granulated dashi?

Yes, absolutely. Compared to ichiban dashi made from kombu and bonito flakes, the complexity differs, but granulated dashi still produces a familiar, comforting taste. The key is following the manufacturer's recommended amount, as using too much makes it overly salty.

Q3. Can I make tamagoyaki without a tamagoyaki pan?

A small frying pan (about 18cm diameter) works as a substitute. The shape will be round instead of rectangular, but the taste is the same. To shape it neatly, wrap the finished roll in plastic wrap and let it cool.

Q4. What can I use instead of beef for nikujaga?

Thinly sliced pork works perfectly fine. When made with pork, the dish is sometimes called "buta-jaga." Thinly sliced meat can be harder to find in Ho Chi Minh City, so you can buy a whole cut and slice it thinly while partially frozen, or order through a Japanese food delivery service.

Q5. How can I tell which ingredients are hard to find in Ho Chi Minh City?

Generally, minimally processed vegetables (potatoes, carrots, onions, cabbage, bean sprouts) are available at local supermarkets. On the other hand, dried wakame, fu (wheat gluten), specific thinly sliced meats, Japanese-style tofu, and Japanese seasonings in general are best sourced through specialized Japanese food channels.

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Wrapping Up: Reclaiming Your Everyday Table from the Kitchen

All five dishes introduced today are things you would find on an "ordinary Japanese dinner table." Not special feasts, but the everyday meals you grew up eating. That is exactly why, when you manage to cook and enjoy them in your Ho Chi Minh City kitchen, you feel a quiet sense of relief.

In an unfamiliar environment, keeping familiar foods within reach seems like a small thing, but it makes a real difference. As long as you have the seasonings ready, you can cook anytime.

Start with one dish, tonight.

On the Farmi app, you can order Japanese seasonings like miso, soy sauce, mirin, and dashi, along with everything you need for daily cooking, all in Japanese. Delivery is available within the service area in Ho Chi Minh City. The app supports Japanese, English, and Vietnamese.

Download the Farmi app and start cooking Japanese tonight.

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These recipes introduce common home cooking procedures. Please check food allergies and food safety according to your individual circumstances.

Note: Health information in this article is for general reference. Please consult a doctor or pharmacist for specific health concerns.

Pending native Japanese review

FAQ

Q1. How to order?

Download Farmi from App Store or Google Play. Available in Japanese, English, Vietnamese.

Q2. Delivery time?

Within 1 hour across Ho Chi Minh City.

Q3. Authentic products?

All products sourced through official import channels.

Q4. Delivery area?

Currently Ho Chi Minh City only.

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Summary

Download Farmi for authentic Japanese groceries delivered within 1 hour in Ho Chi Minh City.