Wasabi Bloody Mary with Pickled Lotus

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  • Total: 8 hr 55 min
  • Prep: 8 hr 45 min
  • Cook: 10 min
  • Yield: 2 to 4 servings
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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


Lemon wedges

Pickled Lotus, for garnish, recipe follows

Wasabi Fried Onions, recipe follows


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


3 cups rice flour

1/2 cup wasabi powder

1 teaspoon ground white pepper

2 large red onions, sliced paper thin


  1. 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.


  1. 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.


  1. 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.