Easy Oden Recipe You Can Make Abroad: A Warm Pot from Your Ho Chi Minh City Kitchen
How to make oden in Ho Chi Minh City: basic broth from dashi, soy sauce, and mirin; prep and cooking times for daikon, eggs, konjac, chikuwa, and thick-fried tofu. Local ingredient substitutes included. Open the Farmi App to order Japanese ingredients, delivered in as little as 1 hour.
Written by Farmi Editorial Team
Farmi Editorial Team
You can make proper oden in Ho Chi Minh City. A broth of dashi, soy sauce, and mirin, with daikon, soft-boiled eggs, konjac, chikuwa, and thick-fried tofu simmered slowly in it: that is all oden is. Combining local supermarkets and the Farmi App gives you everything you need.
On a rainy HCM evening, or a night when you are quietly tired and want something warming, oden is the answer. It might seem elaborate, but the basic process is simply to arrange ingredients in a pot of broth and let them simmer gently. Simple as that: and yet this one pot can bring the feeling of home right back to your table.
What Is Oden?
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Oden is a Japanese hot pot dish where various ingredients are simmered slowly in a dashi-based broth until everything is deeply flavored. Kanto-style uses a darker soy sauce broth; Kansai-style uses a lighter one. There is no single fixed recipe: ingredients change based on family preferences and what is in the refrigerator. This pot is fully achievable in Ho Chi Minh City.
The Basic Oden Broth
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The broth is the soul of oden. Getting the balance right here is the most important step.
Ingredients (serves 3-4): Dashi 1200ml; soy sauce (dark) 3-4 tbsp; mirin 3 tbsp; sake 2 tbsp; salt 1/2 tsp.
Method: Pour the dashi into the pot and heat over medium. Add soy sauce, mirin, sake, and salt. Bring to a boil once, then reduce to low before adding the ingredients. The broth should taste slightly on the lighter side at this stage: it will intensify as the ingredients cook.
On dashi in HCM: Homemade kombu-and-katsuobushi dashi is ideal, but granule dashi makes a very good oden too. Blending katsuobushi and kombu granules gives extra depth. Dashi packs are available through the Farmi App.
5 Essential Ingredients: Prep and Cooking Times
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1. Daikon
Daikon is the star of oden. When fully infused with broth, it turns translucent and yielding: one of the most satisfying bites in Japanese comfort food. Prep: Cut into 2-3cm rounds, peel. Chamfer the edges to prevent crumbling. Par-boil 10-15 minutes in rice-washing water or water with a pinch of rice to remove bitterness and improve absorption. Cooking time: 40-50 minutes over low heat. Done when a bamboo skewer passes through easily. Where to buy in HCM: Available at local supermarkets (Winmart, BigC, Co.opmart) and wet markets. Vietnamese daikon is often smaller than Japanese daikon but works fine for oden.
2. Eggs
Prep: Bring eggs to room temperature. Place in boiling water and cook 8-10 minutes. Transfer immediately to cold water, then peel. Scoring a shallow cross-hatch on the surface speeds up broth absorption (optional). Cooking time: 20-30 minutes is sufficient, but overnight simmering gives a beautiful color. Where to buy: Available at local supermarkets. Choose fresh eggs.
3. Konjac
Konjac provides a firm, springy contrast to the soft ingredients around it. Prep: Tear by hand or score in a cross-hatch pattern before cutting. Rub with salt, blanch briefly in boiling water to remove the odor. Cooking time: 30 minutes or longer: the longer it simmers, the more flavor it absorbs. Where to buy: Available at some Japanese supermarkets and Japanese food delivery services in HCM. See the substitution section below if unavailable.
4. Chikuwa
Prep: No special preparation needed. Add directly to the broth. Cutting on a diagonal increases the surface area for better flavor absorption. Cooking time: 15-20 minutes. Add near the end of cooking time as overcooking changes the texture. Where to buy: Available at some Japanese supermarkets and Japanese food delivery services.
5. Atsuage (Thick-Fried Tofu)
Prep: Pour boiling water over it or blanch briefly to remove excess oil. Cut into bite-sized pieces. Cooking time: 20-30 minutes. Holds its shape well and is forgiving to cook. Where to buy: Japanese-style atsuage is available at Japanese supermarkets and delivery services. Local fried tofu can substitute, though the texture and absorption differ somewhat.
Substitutions When Ingredients Are Unavailable
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Some oden ingredients can be hard to source in HCM. Suggested substitutes: konjac with braised tofu or simply omit; chikuwa with local fish cake (different flavor but acceptable); hanpen with soft fish cake. The most practical base combination in HCM is daikon + eggs + atsuage, which is the easiest oden to make here.
Full Method Summary
- Prep daikon: Cut into rounds, peel, chamfer edges, par-boil in rice water 10-15 minutes.
- Boil eggs: Cook 8-10 minutes from boiling, chill in cold water, peel.
- Prep konjac: Salt-rub, blanch, cut into portions.
- Remove oil from atsuage: Blanch with boiling water, cut to size.
- Make the broth: Bring dashi and seasonings to a boil, then reduce heat.
- Add daikon and konjac: Simmer over low heat for 30-40 minutes.
- Add eggs and atsuage: Continue simmering for 20-30 minutes.
- Add chikuwa: 15-20 minutes before serving.
Key point: Oden must simmer gently over low heat throughout. Vigorous boiling clouds the broth and causes ingredients to break apart.
Common Problems and Solutions
- Daikon still hard: Insufficient par-boiling or too short a simmering time. Check with a skewer: if it does not pass through, continue simmering over low heat.
- Broth too thin: Adding ingredients increases the liquid volume, so make the initial broth slightly on the stronger side. Adjust with small additions of soy sauce and salt.
- Konjac not absorbing flavor: Score the surface in a cross-hatch pattern. Preparing it the day before gives even better results.
- Ingredients breaking apart: Do not allow vigorous boiling. Maintain a gentle simmer. Daikon and eggs are especially fragile at high heat.
Serving, Condiments, and Storage
Oden is typically served by ladling ingredients into individual bowls. Offer karashi (Japanese hot mustard) on the side. Condiments: Karashi pairs beautifully with daikon and eggs; shichimi (seven-spice blend) adds a finishing punch; white sesame scattered over atsuage is a nice touch. Storage: Oden improves with time: the flavors deepen on day two and three. Store refrigerated and consume within 3-4 days. Reheat gently in the pot over low heat, avoiding a full boil to prevent the ingredients from breaking. If reheating individual portions in a microwave, cover and use low power.
Frequently Asked Questions
Q: Can I use granule dashi instead of homemade dashi? Yes, granule dashi makes a very good oden. Combining katsuobushi and kombu granules adds more depth. Follow the manufacturer's quantity guidance and adjust to taste.
Q: What if I cannot find konjac? Oden is still delicious without it. Daikon + eggs + atsuage + chikuwa makes a solid, complete oden. Check the Farmi App for konjac availability.
Q: Is it really enjoyable to eat hot oden in HCM's heat? Surprisingly, yes. Japanese residents here enjoy nabe and oden regularly. In an air-conditioned room, after the afternoon rain, or on a quiet evening, warm oden has a settling, comforting quality that has nothing to do with the outdoor temperature. Eat it whenever you feel like it.
Q: How should I reheat leftover oden the next day? Gently over low heat on the stovetop is best. Maintain around 80-90°C. If reheating individual portions in a microwave, cover with a lid and use low power, heating gradually.
Q: Can I skip par-boiling the daikon? You can, but par-boiling removes bitterness and helps the daikon absorb broth faster. For shorter cooking times (under 30 minutes), par-boiling makes a noticeable difference.
Closing: That Warmth Again, from Your HCM Kitchen
Oden asks only that you arrange ingredients in a pot of broth and let them simmer. No special skill is needed: just Japanese seasonings within arm's reach. Even in warm HCM, on rainy evenings, tired nights, or weekend family meals, oden fits. When the daikon yields softly to a chopstick, that bite carries the feeling of home. The Farmi App stocks soy sauce, mirin, dashi, konjac, chikuwa, atsuage, and more. Search and order in Japanese, delivered within Ho Chi Minh City.
Note: This article and some images were created with the assistance of AI and reviewed by the editorial team before publication.
Farmi Editorial Team
Farmi Editorial Team
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