Fry the bacon until cooked through and crispy, then set aside to cool.

In a jug, combine the eggs and dashi powder dissolved in warm water and beat gently.

In a large mixing bowl, add the flour and cornstarch, then pour in the egg and dashi mixture. Stir until smooth.

Add the shredded cabbage, half of the spring onion, cooked bacon, and corn into the batter mixture. Mix gently until all dry ingredients are coated.

Heat a large frying pan over medium heat and add the vegetable oil.

Once heated, scoop out the batter onto the pan, forming circles about 10 cm wide. Cook each pancake for a few minutes per side until lightly browned.

Transfer pancakes to serving plates and top with kewpie mayonnaise, okonomiyaki sauce, seaweed flakes, bonito flakes, and remaining spring onions. Optionally, top with pickled ginger and Japanese 7 spice if desired.