Pinoy-Nippon Lunchwich Fusion—Lunch for 2

The Pinoy-Nippon Lunchwich Fusion is a delightful blend of Filipino and Japanese flavors, perfect for a quick lunch. This easy-to-make sandwich features traditional ingredients from both cuisines, offering a unique fusion that’s both satisfying and refreshing. Enjoy the harmony of East Asian tastes in every bite.

Meal Type

Lunch

Cuisine

Filipino Japanese Fusion

Servings

2

Food Stars

Health

Variations

Diets

Variations

You Need This Stuff

  • 2 slices of Pan de Sal (Filipino bread)
  • 1/2 cup cooked Adobo Chicken, shredded
  • 1 tbsp Soy Sauce
  • 1 tsp Mirin (Japanese sweet rice wine)
  • 1/4 cup Japanese Mayonnaise
  • 2 leaves of Romaine Lettuce, washed and dried
  • 1/4 cup Pickled Daikon Radish (Japanese pickled radish)
  • 1/4 cup Atchara (Filipino pickled papaya)
  • 2 slices of fresh Tomato
  • 2 tsp Nori (dried seaweed), shredded
  • 1/4 tsp Wasabi paste

Do This With That Stuff

  1. ‘Place the shredded Adobo Chicken in the medium frying pan
  2. Add 1 tbsp Soy Sauce and 1 tsp Mirin to the pan
  3. Heat the pan over medium heat, stirring occasionally until the chicken is well coated and heated through This should take about 5 minutes
  4. Once done, remove from heat and set aside
  5. On your cutting board, using your chef’s knife, slice the fresh Tomatoes into thin rounds
  6. Set aside two slices for later use
  7. In a large bowl, combine Japanese Mayonnaise and Wasabi paste Mix well until fully incorporated
  8. Cut each Pan de Sal in half horizontally using your bread knife You should have 4 halves in total
  9. Spread a generous amount of the Wasabi-Mayonnaise mixture on each half of the Pan de Sal Ensure to cover all areas for an even taste
  10. On two halves of Pan de Sal, place a leaf of Romaine Lettuce each Make sure it covers most of the bread surface area for a balanced bite later on
  11. Next, evenly distribute the heated Adobo Chicken on top of the Romaine Lettuce on both halves of bread Use your tongs for this step to avoid burns from any residual heat from chicken
  12. Layer thinly sliced Tomato rounds atop the chicken layer on both halves of bread
  13. Then add Pickled Daikon Radish and Atchara evenly over tomatoes for that tangy crunch in every bite Use your tongs again to distribute these ingredients properly without making a mess with your hands or utensils
  14. Sprinkle shredded Nori over each prepared half of Pan de Sal for that umami punch typical in Japanese cuisine Use your fingers to control how much Nori you want per sandwich half depending on personal preference or dietary restrictions if any exist
  15. Finally, top off with remaining halves of Pan de Sal with Wasabi-Mayonnaise side facing down towards fillings to complete sandwich assembly process
  16. Serve immediately on plates while ingredients are still fresh and enjoy this Pinoy-Nippon Lunchwich Fusion’

Obvious and Not So Obvious Variations and Pairings

☕ Bitter
  • ‘Add 1/4 tsp of Matcha powder to the Wasabi-Mayonnaise mixture
  • Replace Romaine Lettuce with 2 leaves of Mustard Greens
  • Add 1/4 cup of thinly sliced Bitter Melon (Ampalaya) after the Tomato layer
  • Increase Soy Sauce to 2 tbsp in the Adobo Chicken mixture’
🧂 Salty
  • Increase Soy Sauce to 2 tbsp
  • Add 1/2 tsp Salt to the Adobo Chicken while heating
  • Add 1 tbsp Miso paste to the Wasabi-Mayonnaise mixture
  • Sprinkle 1 tsp of finely chopped Umeboshi (Japanese pickled plum) over each prepared half of Pan de Sal
🍋 Sour
  • ‘Increase Pickled Daikon Radish to 1/2 cup
  • Increase Atchara to 1/2 cup
  • Add 1 tbsp of Rice Vinegar to the Adobo Chicken while heating
  • Add 2 tsp of Lemon Juice to the Wasabi-Mayonnaise mixture
  • Replace fresh Tomato with 1/4 cup of Pickled Tomatoes’
🌶️ Spicy
  • ‘Increase Wasabi paste to 1 tsp
  • Add 1/2 tsp of crushed red pepper flakes to the Adobo Chicken
  • Add 1/2 tsp of grated fresh ginger to the Wasabi-Mayonnaise mixture
  • Add 1 thinly sliced fresh Jalapeno pepper as an additional layer in the sandwich’
🍬 Sweet
  • ‘Increase Mirin to 2 tsp
  • Add 1 tbsp of Teriyaki Sauce to the Adobo Chicken
  • Add 1 tsp of Honey to the Wasabi-Mayonnaise mixture
  • Replace Romaine Lettuce with Sweet Gem Lettuce
  • Add 1/4 cup of thinly sliced Sweet Red Bell Pepper after Tomato layer’
🍄 Umami
  • ‘Increase Soy Sauce to 2 tbsp
  • Add 1 tsp of Miso paste to the Wasabi-Mayonnaise mixture
  • Add 1/4 cup of Shiitake Mushrooms, thinly sliced, to the Adobo Chicken while heating
  • Sprinkle 1 tsp of Dashi powder over the sandwich before adding the final Pan de Sal top’
  • ‘Increase Nori to 1 tbsp’
🍸 Alcoholic
  • ‘Sake: The rice-based alcohol complements the Japanese elements of the dish, and its smoothness balances out the tanginess of the pickled ingredients
  • San Miguel Beer: This Filipino beer pairs well with the Adobo Chicken, and its carbonation can help cut through the richness of the mayonnaise
  • Plum Wine (Umeshu): Its sweet and sour profile will complement both the savory Adobo Chicken and tangy pickled ingredients’
🥤 Non Alcoholic
  • ‘Calamansi Juice: The tanginess of the calamansi juice complements the savory flavors of the adobo chicken and the tangy pickled ingredients
  • Green Tea: The light, refreshing taste of green tea balances out the rich flavors of the dish, and its slight bitterness complements the umami from nori
  • Mango Lassi: The creaminess and sweetness of this drink provides a nice contrast to the savory and tangy flavors in the sandwich’
IMPORTANT NOTE: Artificial Intelligence created this—this means the following may or may not be correct or accurate. If following a specific diet is critical to your health and well-being due to ailments or health conditions, please consult your doctor before trying any of these variations.

🥓 Keto
  • ‘Replace 2 slices of Pan de Sal with 2 Lettuce Wraps
  • Remove 1 tbsp Soy Sauce
  • Replace 1 tsp Mirin with 1 tsp Rice Vinegar
  • Decrease Japanese Mayonnaise to 2 tbsp
  • Remove Pickled Daikon Radish
  • Remove Atchara (Filipino pickled papaya)
  • Increase Romaine Lettuce to 4 leaves
  • Increase Adobo Chicken to 3/4 cup’
🍆 Mediterranean
  • ‘Replace Pan de Sal with 2 slices of Pita Bread
  • Replace Adobo Chicken with 1/2 cup cooked Shawarma Chicken
  • Remove Soy Sauce
  • Remove Mirin
  • Replace Japanese Mayonnaise with 1/4 cup of Tzatziki sauce
  • Replace Romaine Lettuce with 2 leaves of Spinach, washed and dried
  • Replace Pickled Daikon Radish with 1/4 cup Pickled Cucumbers
  • Remove Atchara
  • Replace fresh Tomato with 2 slices of fresh Cucumber
  • Remove Nori
  • Remove Wasabi paste’
🥑 Paleo
  • ‘Remove Pan de Sal
  • Replace Soy Sauce with Coconut Aminos
  • Remove Mirin
  • Replace Japanese Mayonnaise with Paleo Mayonnaise (made from avocado oil)
  • Remove Pickled Daikon Radish
  • Remove Atchara’
🐟 Pescatarian
  • ‘Remove Adobo Chicken
  • Add 1/2 cup cooked Shrimp, peeled and deveined’
🌱 Vegan
  • ‘Replace Adobo Chicken with 1/2 cup shredded Jackfruit
  • Replace Japanese Mayonnaise with 1/4 cup Vegan Mayonnaise
  • Ensure Soy Sauce is a vegan brand’
🥦 Vegetarian
  • ‘Remove Adobo Chicken
  • Add 1/2 cup of firm tofu, cubed and sautéed until golden brown’
🥩 Whole30
  • ‘Replace Pan de Sal with 2 large Portobello mushrooms
  • Replace Soy Sauce with 1 tbsp Coconut Aminos
  • Remove Mirin
  • Replace Japanese Mayonnaise with 1/4 cup of mashed Avocado
  • Remove Wasabi paste
  • Replace Pickled Daikon Radish and Atchara with 1/2 cup fresh Daikon Radish and Papaya, thinly sliced’
IMPORTANT NOTE: Artificial Intelligence created this—this means the following may or may not be correct or accurate. If following a specific diet is critical to your health and well-being due to ailments or health conditions, please consult your doctor before trying any of these variations.

🧠 Brain Health
  • ‘Replace Pan de Sal with 2 slices of Whole Grain Bread
  • Add 1/4 cup of Avocado, sliced
  • Replace Japanese Mayonnaise with 1/4 cup Greek Yogurt
  • Add 1 tbsp Flaxseeds, ground
  • Replace Soy Sauce with 1 tbsp Tamari (gluten-free soy sauce)
  • Add 1/4 cup Blueberries as a side’
🌾 Celiac Disease
  • ‘Replace Pan de Sal with Gluten-free bread
  • Replace Soy Sauce with Tamari (gluten-free soy sauce)’
💩 Crohns Disease
  • ‘Remove Soy Sauce
  • Replace Adobo Chicken with Grilled Chicken
  • Remove Mirin
  • Replace Japanese Mayonnaise with Greek Yogurt
  • Remove Pickled Daikon Radish
  • Remove Atchara
  • Decrease Wasabi paste to 1/8 tsp’
🩸 Diabetes
  • Replace Pan de Sal with Whole Grain Bread
  • Decrease Soy Sauce to 1/2 tbsp
  • Replace Mirin with 1/2 tsp of Stevia
  • Replace Japanese Mayonnaise with Greek Yogurt
  • Increase Romaine Lettuce to 4 leaves
  • Decrease Pickled Daikon Radish to 1/8 cup
  • Decrease Atchara to 1/8 cup
  • Increase fresh Tomato to 4 slices
  • Remove Wasabi paste
🍞 Gluten Intolerance
  • ‘Replace Pan de Sal with gluten-free bread
  • Replace Soy Sauce with Tamari (gluten-free soy sauce)’
🫀 Heart Disease
  • ‘Replace Adobo Chicken with 1/2 cup of grilled chicken breast, shredded
  • Replace Soy Sauce with 1 tbsp of low-sodium Soy Sauce
  • Replace Japanese Mayonnaise with 1/4 cup of low-fat Mayonnaise
  • Increase Romaine Lettuce to 4 leaves
  • Decrease Wasabi paste to 1/8 tsp’
❤️ Heart Health
  • ‘Replace Pan de Sal with Whole Grain Bread
  • Decrease Adobo Chicken to 1/3 cup
  • Replace Soy Sauce with Low Sodium Soy Sauce
  • Decrease Japanese Mayonnaise to 2 tbsp
  • Increase Romaine Lettuce to 4 leaves
  • Increase Pickled Daikon Radish to 1/3 cup
  • Increase Atchara to 1/3 cup
  • Increase fresh Tomato slices to 4 slices
  • Replace Wasabi paste with Freshly Grated Wasabi’
🧂 High Blood Pressure
  • ‘Replace Soy Sauce with 1 tbsp Low-Sodium Soy Sauce
  • Replace Japanese Mayonnaise with 1/4 cup Low-Fat Mayonnaise
  • Decrease Wasabi paste to 1/8 tsp
  • Add 1/4 cup sliced Cucumber for added freshness and low sodium content’
🍔 High Cholesterol
  • ‘Replace Adobo Chicken with 1/2 cup of Tofu, pan-fried and shredded
  • Replace Japanese Mayonnaise with 1/4 cup of Greek Yogurt
  • Decrease Soy Sauce to 1/2 tbsp
  • Add 1 tbsp of Olive Oil for frying Tofu
  • Increase Romaine Lettuce to 4 leaves’
🦠 Immune System
  • Add 1/2 cup of chopped bell peppers
  • Add 1 clove of minced garlic to the chicken
  • Replace Soy Sauce with 1 tbsp Tamari (gluten-free soy sauce)
  • Increase Romaine Lettuce to 4 leaves
  • Add 1/4 cup of sliced avocados
  • Increase Nori to 1 tablespoon shredded
  • Replace Japanese Mayonnaise with 1/4 cup Greek yogurt mixed with a teaspoon of lemon juice
🚽 Irritable Bowel Syndrome
  • ‘Remove Soy Sauce
  • Replace Adobo Chicken with Tofu
  • Remove Mirin
  • Replace Japanese Mayonnaise with Low-Fat Greek Yogurt
  • Remove Pickled Daikon Radish
  • Remove Atchara
  • Add 1/4 cup of Cucumber, thinly sliced
  • Decrease Wasabi paste to 1/8 tsp’
💧 Kidney Disease
  • ‘Remove Soy Sauce
  • Replace Adobo Chicken with low-sodium chicken breast
  • Decrease Japanese Mayonnaise to 2 tbsp
  • Remove Wasabi paste
  • Replace Pan de Sal with whole wheat bread slices
  • Remove Pickled Daikon Radish
  • Decrease Atchara to 2 tbsp’
🐄 Lactose Intolerance
  • Replace Japanese Mayonnaise with 1/4 cup of lactose-free mayonnaise
🍺 Liver Disease
  • ‘Remove Soy Sauce
  • Replace Adobo Chicken with 1/2 cup of boiled chicken, shredded
  • Remove Mirin
  • Decrease Japanese Mayonnaise to 2 tbsp
  • Add 1/4 cup of Avocado, mashed
  • Remove Wasabi paste’
🤰 Pregnancy
  • Remove Mirin (Japanese sweet rice wine)
  • Replace Soy Sauce with Low-Sodium Soy Sauce
  • Decrease Wasabi paste to 1/8 tsp
  • Increase Romaine Lettuce to 4 leaves
  • Add 1/4 cup of Avocado slices

Beti’s Reflections

The Pinoy-Nippon Lunchwich Fusion recipe came to me during a culinary adventure in the bustling streets of Manila, where I stumbled upon a quaint Japanese-Filipino fusion café. The unique blend of flavors in their signature sandwich sparked my curiosity, and I knew I had to recreate this delightful fusion at home.

This Filipino Japanese Fusion Sandwich is perfect for serving two people, making it an ideal quick lunch option. However, please note that it contains gluten and soy, so it may not be suitable for those with related allergies or dietary restrictions.

Our Pinoy Nippon Lunchwich Recipe features a harmonious blend of traditional Filipino and Japanese ingredients. The Pan de Sal serves as the soft and slightly sweet base for our sandwich, while the Adobo Chicken brings in a savory depth of flavor that’s uniquely Filipino. A dash of Soy Sauce and Mirin enhances the chicken’s taste with umami and sweetness respectively. The Japanese Mayonnaise Wasabi Sandwich spread adds a creamy kick, balanced by the crisp Romaine Lettuce. Pickled Daikon Radish and Atchara offer tangy crunches, while fresh Tomato slices add juiciness to every bite. Lastly, shredded Nori sprinkled on top introduces an oceanic hint typical of Japanese cuisine.

To create your own Adobo Chicken Sandwich Recipe at home, start by heating shredded Adobo Chicken with Soy Sauce and Mirin in a pan until well coated. While that’s simmering away, slice your tomatoes thinly for later use. Mix your Japanese Mayonnaise with Wasabi paste for an exciting spread that’ll go on your halved Pan de Sal breads. Layer each bread half with Romaine Lettuce before piling on your heated Adobo Chicken followed by Tomato slices, Pickled Daikon Radish, and Atchara evenly distributed for that tangy crunch we love so much in Asian Fusion Cooking! Sprinkle shredded Nori over each prepared half before topping off with the remaining bread halves – voila! Your very own Pinoy-Nippon Lunchwich is ready to be savored.

There you have it – our unique Pinoy-Nippon Lunchwich Fusion Recipe! This delightful blend of Filipino and Japanese flavors is sure to satisfy your lunch cravings while introducing you to new taste experiences from East Asia right at home! So why not try this Unique Sandwich Recipe today? After all, who said sandwiches had to be boring? Happy cooking!

Remember: “The world is full of tasty adventures waiting to be discovered!” Until next time on TheKitchen.ai!

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