1. Wash, peel and cut 300 g potato into equal thirds or quarters (depending on the size). Place them in a pot along with 2 eggs and fill with cold water until fully submerged. Add ½ tsp salt and bring to a boil over high heat and then lower to medium. Cook for 12-15 minutes. 2. While the potatoes are boiling, prepare the other ingredients. Peel and slice ⅓ carrot then cut into half moons or quarters. Thinly slice ½ Japanese cucumber. 3. Place the cucumber in a bowl with a few pinches of salt and set aside for later. 4. Heat a frying pan on a medium setting and once hot, add ½ tsp olive oil. Add 50 g bacon, 2 cloves garlic (finely diced) and ¼ yellow onions (thinly sliced). 5. Fry until bacon is crispy and onion is softened, then remove the pan from the heat. 6. Once the potatoes are fork-tender, use a slotted spoon to transfer the eggs to a bowl of cold water and the potatoes to a large heatproof bowl. Add the carrots to the water and cook for 1 minute. 7. Mash the potatoes while they're still hot. 8. Once the mashed potato is smooth, add the contents of the frying pan (bacon etc), carrot and boiled eggs to the bowl. Mix well. 9. Squeeze the cucumber to remove the excess moisture and add them to the bowl along with 1 tbsp grated parmesan cheese, ½ tsp dashi granules, ¼ tsp ground black pepper, 1 tsp apple vinegar, 4 tbsp Japanese mayonnaise, 1 tsp toasted sesame oil, 1 tsp honey and ½ tsp Japanese mustard. Mix until evenly distributed. 10. Once cool enough to touch, cover the bowl and refrigerate for at least 30 minutes before serving. 11. Sprinkle with extra black pepper to taste, and enjoy!