Fry the bacon until cooked through and crispy, then set aside to cool. No need to use oil here, as the bacon will release its own oil as you cook it.

To make the batter, combine your eggs and dashi powder dissolved in warm water in a jug and beat gently. In a separate large mixing bowl add your all purpose flour and cornstarch, then pour over with the egg and dashi stock mixture. Stir and combine until smooth.

Next, add the shredded cabbage, half of the spring onion, cooked bacon and corn into the batter mixture. Mix until all the dry ingredients are evenly coated (but don’t overmix, we want to keep that cabbage nice and fluffy). There shouldn’t be much excess batter liquid at the bottom - if there is, just add a little more chopped cabbage and mix through gently.

Heat a large frying pan over medium heat. Add in the vegetable oil and allow to heat up. Scoop out the mixture onto the pan, aiming for a circle shape about 10 cm / 4 inches wide. Cook each pancake for a few mins per side, until lightly browned.

Transfer your freshly cooked pancakes to serving plates, then top with a drizzle of kewpie mayonnaise and okonomiyaki sauce. For even better tasting okonomiyaki, top with sprinkles of dried seaweed flakes / aonori, bonito flakes / katsuobushi and a few slices of spring onion / green onion to taste. You can also optionally top with the pickled ginger and Japanese 7 spice.