Wasabi Bloody Mary
Wasabi, that greenish Japanese horseradish familiar from sushi bars, has many more uses than just accompanying raw fish. It adds a spicy edge to all sorts of foods without the heaviness of bottled horseradish.
You can find it in specialty and Asian markets in two forms: ready-to-use paste in a tube or powder in small tins. To use the powder, you make it into a smooth paste with water, as you’d do with dry mustard. The ready-to-use paste has a slightly sharper flavor and a deeper green color, and it’s my preference in these recipes.
As with all sharp seasonings, it’s best to start with a small quantity of wasabi and add more after tasting.
Combine the tomato juice, tomato paste, lime juice, wasabi paste, Worcestershire sauce, hot sauce, celery salt, pepper and vodka to taste in a small pitcher, using less wasabi and hot sauce at first. Taste; adjust the spiciness to your taste. Chill the mixture several hours.
To serve, stir well. Taste; adjust the seasonings. Serve the Bloody Marys chilled over ice with a wedge of lime and celery rib.
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