1
In a zip-top bag, whisk together the mirin, soy sauce, water sugar, garlic, scallions and ginger for the marinade. Add the steaks and marinate overnight or for at least 4 hours.
2
Place the rice, 2 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender.
3
Make the teriyaki glaze: In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. Simmer for 20 minutes. In a small bowl, mix together the cornstarch and 1 tablespoon water. Add the slurry to the sauce and return to a boil. Remove from heat.
4
In a large bowl, whisk together the mayonnaise, vinegar and canola oil for the macaroni salad until emulsified.
5
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions. Use a strainer to scoop the pasta into the bowl with the dressing (reserve the pot of hot water for the broccoli). Fold in the carrots, edamame, scallions, salt and pepper.
6
Return the pot of salted water to a boil for the broccoli. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccoli for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes.
7
Heat a large skillet, grill or indoor grill pan to medium-high heat. Add the steaks and sear each side for 1-2 minutes, then move to a cooler part of the grill or pan and cook to your desired doneness (135°F for medium-rare, 125°F for rare). Rest for 5 minutes before slicing on the diagonal.
8
To serve, divide the steaks, rice, broccoli and macaroni salad between plates. Drizzle with teriyaki glaze.