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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.
Course Main Course
Cuisine Asian Fusion
Keyword japanesegratin, ketochicken, ketofusion, ketogratin, lowcarbgratin
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2

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.