Wasabi Bloody Mary with Pickled Lotus

Total Time:
8 hr 55 min
Prep:
8 hr 45 min
Cook:
10 min

Yield:
2 to 4 servings

Ingredients
  • 32 ounces V-8 tomato juice or the equivalent
  • 4 to 6 shots Absolut Citron (can make a virgin bloody, just add the juice of 1 more lemon)
  • 1 lemon, juiced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon naturally brewed soy sauce
  • 2 tablespoons freshly grated wasabi, flash frozen or powder made into a paste
  • 1 tablespoon horseradish
  • 12 shakes hot pepper sauce
  • Pinch celery salt
  • Freshly ground black pepper
  • Ice
  • Lemon wedges
  • Pickled Lotus for garnish
  • Wasabi Fried Onions, recipe follows
  • PICKLED LOTUS:
  • 2 cups rice wine vinegar
  • 1/2 tablespoon salt
  • 1/2 tablespoon sugar
  • 1 tablespoon turmeric powder
  • 1 bay leaf
  • 2 Thai bird chiles
  • 1 large lotus root, peeled and cut into 1/4-inch disks
  • WASABI FRIED ONIONS:
  • 3 cups rice flour
  • 1/2 cup wasabi powder
  • 1 teaspoon ground white pepper
  • 2 large red onions, sliced paper thin
Directions

In a shaker, add tomato juice, vodka, lemon juice, Worcestershire, soy, wasabi, horseradish, hot pepper sauce, celery salt and black pepper with a few cubes of ice and shake vigorously. Check for seasoning. Serve in tall glasses filled with ice and garnish with pickled lotus. Serve with Wasabi Fried Onions.

PICKLED LOTUS:

In a small non-reactive saucepan, combine the vinegar, salt, sugar, turmeric, bay and chiles and bring to a boil. Add lotus and reduce heat to simmer for 20 to 30 minutes. Take off heat and let stand until cool, then transfer to a jar with a lid and refrigerate overnight.

WASABI FRIED ONIONS:

Mix the flour, wasabi and white pepper in a large bowl. Add the onions and toss well until completely coated. Place onions in fryer basket, strainer or spider and shake off excess flour. Fry at 375 degrees for only 3 to 5 minutes or until golden brown. Drain on paper towels, season with salt and serve immediately.


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