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.
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.
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.
In a large bowl, whisk together the mayonnaise, vinegar and canola oil for the macaroni salad until emulsified.
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.
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.
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.
To serve, divide the steaks, rice, broccoli and macaroni salad between plates. Drizzle with teriyaki glaze.