Okonomiyaki (Japanese Pizza) | SheenaScott.com

Summer is in full swing and my garden is bursting with more greens than it seems possible for a family of 2 to consume and while my box turtle helps a little—he is in red romaine heaven as I write this—the little guy can only eat so much. Surprisingly, we manage quite well and any excess is happily sourced to family and friends. There’s nothing quite like strolling out to the garden and returning with an armful of ‘what’s for dinner.’ Visitors get a kick out of perusing the organic produce selection in my backyard and I get a kick out of sharing it with them.

I highly recommend growing a bit of your own food, even if it’s only a small container of greens on your porch or windowsill.

Okonomiyaki (Japanese Pizza) | SheenaScott.com

Okonomiyaki (Japanese Pizza) | SheenaScott.com

Good for You, Good for the Planet

Not only is growing your own produce convenient, it is also rich in nutrition unlike anything you could get in a supermarket and even fresher than shopping at the farmers market. Remember, many nutrients begin to degrade the moment the produce is harvested. Fresh picked fruits and veggies are unparalleled in flavor and freshness—believe me, you will taste the difference! When you grow your own you can choose heirloom varieties never see at the market and at the same time ensure that these varieties will remain available for future generations. Better yet, there are no plastic clam shells, twist ties, rubber bands or plastic bags to dispose of or recycle and no fuel used for transport. That’s a win-win if you ask me.

There is also something to be said about reconnecting with nature whenever possible. Planting a seed and watching it grow and mature is truly magical, something I think we would all do well to experience.

Okonomiyaki (Japanese Pizza) | SheenaScott.com

Okonomiyaki (Japanese Pizza) | SheenaScott.com

The Perfect Recipe for your Garden Harvest

This recipe is one I make all year round with various seasonal sturdy greens: tender Asian cabbages in the spring and summer, head cabbages and kale in late summer and right on through the winter. Punctuated by fresh herbs, pungent alliums and an array of spices, this is the kind of recipe that can be customized to please any palate and adapted to any season. It comes together quickly and once you get the flipping down, you’re golden. I’ve kept the toppings simple here, but this dish is particularly delicious with a little Homemade Mustard or Power Pesto.

Okonomiyaki (Japanese Pizza) | SheenaScott.com

Okonomiyaki (Japanese Pizza)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: Serves 2

Okonomiyaki (Japanese Pizza)


  • 3 cups cabbage, shredded
  • ½ cup fresh chives or red onion, finely chopped
  • ½ cup dill, minced
  • 5 chive blossoms (optional), divided
  • 2/3 cup buckwheat or brown rice flour
  • ½ tsp sea salt
  • ½ tsp ground cumin
  • ½ tsp ground mustard
  • 2 large eggs
  • 1 Tbsp coconut oil
  • To Serve
  • Almond slices, homemade mustard or power pesto


  1. In a large bowl toss the cabbage, chives or onion, dill and 3 chopped chive blossoms, if using.
  2. Add the flour, salt and spices and toss to coat.
  3. Beat the eggs and, using a fork, stir into the cabbage mixture until evenly coated and there is no more dry flour remaining in the bottom of the bowl.
  4. Heat a large skillet over medium heat, melt the coconut oil and tilt to coat the sides.
  5. Once the pan is hot add the cabbage mixture and with the back of a fork or spatula, quickly press the mixture down to form an even pancake.
  6. Let the okonomiyaki cook for about 5 minutes. You want it to be deeply golden, not burned. Loosen the edges with a thin, flexible spatula. Have a large plate, wider than your pan, ready.
  7. Transfer the okonomiyaki to the plate and placing the skillet on top, carefully flip the okonomiyaki back into the pan.
  8. Cook until the other side is deeply golden, about 5 minutes more.
  9. Cut into slices like a pizza, with Homemade Mustard or Power Pesto. Top with the remaining chive flowers, if using, and almond slices.

Get Your Green On!

I hope I’ve inspired you to try growing a bit of your own produce. And if not, get out to the farmer market for the best herbs and greens the season has to offer. This recipe won’t let you down! As always I’d love to hear about your creations in the comments below.

Now if you’ll excuse me, I have some greens to harvest!


FREE Healthy Inspiration & Recipes,

delivered straight to your inbox!

You have Successfully Subscribed!

Pin It on Pinterest

Share This