1. Sift the soaked rice to remove moisture, and cut shiitake mushrooms, eryngii mushrooms, cabbage, and carrots into 1cm-wide shreds
2. Remove the roots of the shiitake mushrooms, and cut the fresh matsutake into half.
3. Put the rice soaked in the pot, then add mushrooms and cabbage.
4. Add 1 cup of water and cook for 7 minutes on low heat. After the heat is turned off, add onions, carrots and pumpkins and marinate for about 3 minutes.
5. Make the seasoning sauce and mix it with rice.
