Soak the konbu in 500 ml of water overnight (If you don't have the time to do that, simmer the konbu over low heat.) Bring the konbu and water to a boil, and remove the konbu just before the water starts to boil.
Add the seasonings marked with a ✿. Taste and adjust the flavor as necessary. Add the beef, and simmer lightly until cooked through, then remove from heat. Be careful not to overcook the beef, otherwise it won't taste as good.
Toast the mochi cakes, then transfer to individual bowls. Add the soup from Step 2, and garnish with sliced green onions.
Story Behind this Recipe
I heard that using white miso is very popular in the western Kansai region, so I made this white miso ozouni.
Every brand of miso has a different salt content, so be sure to taste the soup and adjust its flavor. For the beef broth, I used Dashida, a Korean beef stock powder. If you don't have it, you can use bonito-flavored stock powder. A little red miso brings the flavors together. Be sure to skim off any scum.