Japanese Chicken Gratin LowCarbingAsian Cover

Japanese Chicken Gratin


We don’t cook too often with an oven, but since our friend requested a ‘step 1-2 and then throw it in the oven’ type recipe (see the Asian Keto Ginger Sake Chicken Wings recipe for the full story), we dug into our creative box and pulled out this Japanese Chicken Gratin recipe modified to be low-carb/keto!

It’s technically a ‘step 1-2 and then throw it in the oven’, but the steps are more like 1 to 10 and then throw it in the over! 

Japanese Chicken Gratin LowCarbingAsian Pin 1

However, don’t let that intimate you as this is a simple recipe to put together and if you’re the type that relishes a nice savory meal, it’ll be well worth it!

We first start by by making the base of the gratin in a frying pan.  This just consists of cooking the chicken and bella mushrooms in the butter and adding some low-carb/keto friendly cauliflower rice to replace the traditional white rice for this recipe. 

Japanese Chicken Gratin LowCarbingAsian Pic 2

The next part is making the oh so savory white gratin sauce from some heavy cream, Parmesan cheese, butter with a reduction technique and of course, adding some soy sauce in there.

We finish it all off by combing everything in a ramekin, topping it with some pork rinds and Gruyere cheese and throwing it all in the oven.  See, told you it’s a 1-2 step and throw it in the oven!

This recipe comes out to ~4g of net carbs per serving making it a great choice for low-carb/keto.  I would describe the dish similar to what you would expect from a classic gratin – cheesy crunchy crust leading to a buttery cream sauce on the bottom.

Japanese Chicken Gratin LowCarbingAsian Pic 3

For this recipe, you should be able to pick everything up at a local supermarket.

Now, let’s get cooking!

Prepping Time 20M

Cook Time 15M

Total Time 35M

Net Carb/Serv ~4g

Servings 2-3

Ingredients

Gratin

  • 3/4 lbs Boneless/Skinless Chicken Thigh (about 3-4 thighs)
  • 1/3 Whole Onion
  • 4-6 Baby Bella Mushroom
  • 1 Cup Cauliflower Rice
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Butter
  • 1oz Unflavored Pork Rinds (2 tbsp if using Pork Panko)
  • 1/2 tbsp of Shredded Gruyere (or Comte)

Sauce

  • 1 tbsp Butter
  • 1/2 Cup Heavy Cream
  • 1 tsp Soy Sauce
  • 1 tsp Parmesan Cheese

Directions

1) Gather all the ingredients.

Japanese Chicken Gratin Recipe (1)

2) Dice onions and set aside.

Japanese Chicken Gratin Recipe (2)

3) De-stem baby bella mushroom, slice and set aside.

Japanese Chicken Gratin Recipe (4)

4) Cut chicken into bite-size pieces around 1/2 x 1/2 inch and set aside.

Japanese Chicken Gratin Recipe (5)

5) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs.  You can also use your hands to crush the pork rinds if you don’t have a food processor.  

Keto Low Carb Japanese Gratin Recipe

6) In a large fry pan, add 1 tbsp butter on medium heat.  Once the butter is melted, add onions and coat with butter.

7) Turn up the heat to medium high and add cut chicken.  Cook until chicken is done while continuously mixing.  Should take around 3-5 minutes.

Japanese Chicken Gratin Recipe (31)

8) Add mushroom, cauliflower rice and lightly sprinkle salt and pepper.  Cook for another 1-2 minutes and set aside.

Japanese Chicken Gratin Recipe (32)

Japanese Chicken Gratin Recipe (33)

9) In a new fry pan, add 1 tbsp butter on low heat until melted.  Once melted, add Soy Sauce, Parmesan cheese and slowly add in heavy cream.  Continuously mix on low heat until sauce is thick enough to draw a line in-between, about 3-4 minutes.

Japanese Chicken Gratin Recipe (34)

Japanese Chicken Gratin Recipe (36)

10) Place gratin mix inside a ramekin (if you rather do a family style, you can throw it all in an oven glass pan).  Drizzle the desired amount of white gratin sauce onto the gratin mix followed by a sprinkle of pork rinds topped with a generous sprinkle of shredded Gruyere cheese.

Japanese Chicken Gratin Recipe (37)

Japanese Chicken Gratin Recipe (38)

11) Place oven on broil and rearrange rack to be around 6-8″ from the heating element (on our oven, it is the 2nd slot from the top).  Place the tray in the CENTER of the oven and broil gratin until cheese is melted, which should be around 2-3 minutes.

Japanese Chicken Gratin Recipe (39)

Hope you enjoy your low-carb/keto Japanese Chicken Gratin!

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More Recipes

Japanese Chicken Gratin LowCarbingAsian Pin 2

Japanese Chicken Gratin LowCarbingAsian Cover

Japanese Chicken Gratin

The BEST Asian Low-Carb/Keto recipe for Japanese Chicken Gratin. This recipe delivers all the goodness of a classic Japanese gratin with only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: chicken gratin, Japanese style gratin, keto cheese oven dish, keto gratin, low carb cheese oven dish, low carb gratin
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2
Print Recipe

Ingredients

Gratin

  • 4-5 Piece Boneless / Skinless Chicken Thigh
  • 1/3 Whole Onion
  • 4-6 Piece Baby Bella Mushroom
  • 1 Cup Cauliflower Rice
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Butter
  • 1 oz Unflavored Pork Rinds 2 tbsp if using Pork Panko
  • 1/2 tbsp Sharp Cheese we used Sharp Cheddar

Sauce

  • 1 tbsp Butter
  • 1/2 Cup Heavy Cream
  • 1 tsp Soy Sauce
  • 1 tsp Parmesan Cheese

Instructions

  • Gather all the ingredients.
  • Dice onions and set aside.
  • De-stem baby bella mushroom, slice and set aside.
  • Cut chicken into bite size pieces around 1/2 x 1/2 inch and set aside.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor.
  • In a large fry pan, add 1 tbsp butter on medium heat. Once the butter is melted, add onions and coat with butter.
  • Turn up the heat to high and add cut chicken. Cook until chicken is done while continuously mixing. Should take around 3-5 minutes.
  • Add mushroom, cauliflower rice and lightly sprinkle salt and pepper. Cook for another 1-2 minutes and set aside.
  • In a new fry pan, add 1 tbsp butter on low heat until melted. Once melted, add Soy Sauce, Parmesan cheese and slowly add in heavy cream. Continuously mix on low heat. The sauce should thicken after 3-4 minutes. Once the preferred thickness is reached, remove from heat.
  • Place gratin mix inside a ramekin (if you rather do a family style, you can throw it all in an oven glass pan).
  • Drizzle the desired amount of sauce onto the gratin mix. We prefer about 2 tbsp per ramekin.
  • Sprinkle pork rinds on top followed by a generous sprinkle of sharp cheese.
  • Place oven on broil and rearrange rack to be around 6-8" from the heating element (on our oven, it is the 2nd slot from the top). Place the tray in the CENTER of the oven and broil gratin until cheese is melted, which should be around 2-3 minutes.

Video

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