Steps

1. Trim about 1cm from the tips of one bag of enoki mushrooms. Place the mushroom roots in a heat-resistant container, separating them into small pieces.
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2. Once the enoki mushrooms are in the heat-resistant container, cover loosely with plastic wrap and microwave for 2 minutes at 600W.
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3. Finely chop 4 slices of half bacon into about 1cm wide pieces.
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4. Add the wilted enoki mushrooms, chopped 4 slices of half bacon, and 40g of whole corn to a bowl. Add 1 tsp soy sauce, 2 tbsp water, and 3 tbsp cake flour, and mix well.
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5. Mix until there are no lumps of cake flour, then add 30g of mixed cheese and mix further.
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6. Add 10g of butter to a frying pan and heat over medium heat. Melt the butter while preventing it from burning. (Key Tip! If you don't have butter, you can substitute with vegetable oil, or olive oil if you're concerned about calories).
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7. Once the butter has melted and the pan is hot, add the mixed ingredients to the frying pan (20cm recommended). Spread it out into a round shape and cook.
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8. If the corn has gathered at the edges, push it towards the center to shape it.
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9. Once the bottom has turned a golden brown, flip the mixture. (Key Tip! It's easier to flip by gathering it to the edge and lifting it up).
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10. After flipping, reshape it and cook the other side.
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11. Once both sides are golden brown, it's done. Transfer to a cutting board.
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12. Make cuts, then plate it directly.
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13. Once plated, sprinkle dried parsley over the entire dish.
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