Umeboshi, tofu and spinach sandwich

This umeboshi, tofu and spinach sandwich came about because we used to go to an awesome restaurant in Daikanyama, called Den Den, when we lived in Japan. It is a specialist onigiri restaurant, and they had the most amazing umeboshi onigiri. They had the regular sour umeboshi onigiri and they also had godai umeboshi onigiri, which are sweet. The godai umeboshi are the most amazing umeboshi I have ever tasted.

Recently, I was feeling a little nostalgic, and that led me to the purchase of some umeboshi paste, with the vague idea of using it to make some onigiri. However, E had another plan—this sandwich. It is delicious and we’ve been eating it regularly ever since.

Umeboshi tofu and spinach sambo 600x448 Umeboshi, tofu and spinach sandwich

Umeboshi, tofu and spinach sandwich


  • Sliced bread
  • Umeboshi paste
  • A few slices of tofu, about 1/2 inch thick (enough to cover a slice of bread)
  • Handful of baby spinach
  • Sprouts
  • Olive oil, for frying tofu


  1. Spread a thin layer of umeboshi paste on both slices of bread.
  2. Lightly fry each side of the tofu (we just pop it into a lightly oiled cast-iron pan for a few minutes on each side.)
  3. Add a layer of spinach to one slice of bread.
  4. Add a layer of sprouts to the other slice of bread.
  5. Add tofu to the middle.
  6. Eat and enjoy!



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