Prepare the bacon by frying it until it is completely done and crispy. The bacon, while cooking, will produce its own oil, so there's no need to add any.
In a small mixing bowl, whisk together the eggs and dashi powder dissolved in the warm water to produce the batter.
Add the cornstarch and all-purpose flour to a separate, large mixing bowl, and then whisk together the egg and dashi stock until it is smooth, mix and stir together.
The batter mixture should then include the chopped corn, fried bacon, half of the spring onion, and the chopped cabbage.
Heat a large frying pan on medium heat. Heat the vegetable oil after adding it. Scoop the batter onto the pan, aiming for a 10 cm (4 inch) broad circle. Cook each pancake for a few minutes on each side, or until they are just beginning to brown. This takes about 2-4 minutes per side.
Flip the pancake to cook the other side and then transfer it onto a plate.
Place your just-cooked pancakes on serving plates, then sprinkle kewpie mayonnaise and okonomiyaki sauce over top. Add some dried seaweed flakes, bonito flakes, and a few slices of green onion and Japanese 7 spice.