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To make the glaze, bring the mirin, sake and sugar to a simmer in a small saucepan, then add the soy sauce, stirring to dissolve the sugar. Remove from the heat and set aside.
To make the salad, in a large bowl toss the cabbage and spring onion together. In a small bowl, combine the soy sauce, vinegar and sugar together, stirring to dissolve the sugar. Add the oils, then pour over the cabbage mixture and gently toss to combine.
Skewer the chicken fillet pieces onto metal skewers, seasoning evenly on all sides with salt and pepper.
Preheat a barbecue or chargrill pan and grill the chicken skewers until cooked through.
While the chicken grills, bring ½ a cup of the prepared glaze to a simmer in a small saucepan and simmer until it forms a thick glaze. (Remaining glaze can be stored in the fridge to use for other dishes).
Roll the grilled chicken skewers through the glaze.
Serve the teriyaki chicken skewers with the salad, sansho pepper and shichimi togarashi.