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For teriyaki sauce, bring mirin and sake to the boil in a saucepan over medium-high heat. Remove from heat, light the liquid with a barbecue lighter (be very careful of the flames) and return to heat. When it has stopped flaming (1 minute), add remaining ingredients. Reduce by half over medium heat, stirring occasionally, until a glaze (12-15 minutes).
For batter, mix ingredients in a large bowl and set aside to rest in the fridge (30 minutes).
For cabbage filling, heat a frying pan over medium heat, add oil then fry half of the cabbage with garlic and togarashi, stirring occasionally, until just wilted (2-3 minutes). Set aside to cool.
Add cooled cabbage, spring onion and remaining cabbage to batter mix and stir through.
Heat a 20cm cast-iron or heavy-based frying pan over high heat and add oil when pan is hot. Add batter mixture, then reduce heat to medium, and cook until light golden and set on the base (3 minutes), then flip over, cook until light golden and cooked through (3 minutes). Increase heat to high and cook each side for a further 1 minute, adding extra oil if needed, until crisp.
To serve, transfer pancake to a cutting board, cut into wedges, place on plate and brush with teriyaki sauce. Drizzle with mayonnaise, garnish with ginger, aonori and katsuobushi and season with togarashi.