Carrot Tops and Sesame Seeds
2 cups carrot tops, chopped fine
1/4 cup tan sesame seeds, roasted
1 teaspoon shoyu, soy sauce
Place 1/8 to 1/4-inch of water in a sauce pan, cover, and bring to a boil. Add the carrot tops and cook for 1 minute. Remove and drain.
Place the roasted sesame seeds in a suribachi and grind until half the seeds are crushed.
Add the shoyu and grind again to thoroughly mix, adding enough water to create a thick paste-like consistency.
Place the carrot tops in the suribachi with the seeds and mix thoroughly.
Place in a serving bowl.
Michio and Aveline Kushi