Roast the sprouts, chopped garlic and bacon/pancetta in the oven at 400 degrees F until golden brown with enough olive oil to coat, making sure to stir it every 10 minutes or so to get an even color. Cook al dente as you will be sautéing to finish the dish. (~35 minutes)
Once everything is nicely browned, add ponzu and soy dashi. Be careful as the pan will be very hot and will sizzle when you add the wet ingredients.
Let this reduce to the desired flavor, making sure to regularly toss the sprouts, it can be pretty salty so taste as you go along.
Top with shichimi and bonito flakes.