Remove the husks from the tsukushi using gloves to avoid staining fingers. Soak them in water overnight to remove bitterness.

Drain the tsukushi and boil them in a pot of water with baking soda until tender. Rinse briefly in water to remove bitterness.

Pat the tsukushi dry with paper towels and cut them into thirds.

Heat olive oil in a frying pan over medium heat and sauté the tsukushi briefly. Add the seasoning mixture and simmer until the liquid reduces.