1 medium head komatsuna (or 2-3 heads smaller choys)
1/4 c tahini
1-3 tbsp water or lemon juice
1-2 tsp soy sauce to taste
Coarsely chop the komatsuna, leaving the stem portions about four inches long so that they will be a nice size for dipping. Put stems into a steamer for two minutes; then add the leaves and steam for three to four minutes, until tender-crisp. Drain, pressing lightly to remove excess water.
Mix the tahini, water or lemon juice, and soy sauce in a bowl. Serve, either by pouring the sauce over the komatsuna and tossing, or by letting each person dip pieces into the tahini-soy sauce. (This is the part children like.)
From Conscious Choice, October 2000.