Bloody Mary with Japanese flavours

Name: Bloody Mary with Japanese flavours
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 1 big pinch shichimi togarashi, plus extra to rim the glass; 1 tsp Japanese soy sauce; 1 tsp tonkatsu sauce; ½ tsp wasabi; 120 g tomato juice; 25 ml shots vodka, or sake; 2 tsp Cooks’ Ingredients Yuzu Juice or ¼ lemon, juice; Tabasco or similar hot sauce, to taste; Ice cubes, as needed; 1 celery stalk

As well as wasabi, this recipe from Tim Anderson incorporates unique Japanese ingredients such as soy sauce for salt and umami, tonkatsu sauce for sweetness and yuzu juice for aroma.

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Serves1
CourseDrink
Prepare5 mins
Cook-
Total time5 mins

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1 big pinch shichimi togarashi, plus extra to rim the glass
1 tsp Japanese soy sauce
1 tsp tonkatsu sauce
½ tsp wasabi
120g tomato juice
2 x 25ml shots vodka, or sake
2 tsp Cooks’ Ingredients Yuzu Juice or ¼ lemon, juice
Tabasco or similar hot sauce, to taste
Ice cubes, as needed
1 celery stalk

If you like, make a shichimi rim on the glass. Tip some shichimi onto a small plate, moisten the rim of a highball glass or tumbler (about 250ml) with a damp paper towel or clean cloth, then roll the glass through the shichimi so it sticks.
In the glass, combine the soy sauce, tonkatsu sauce, wasabi and the big pinch of shichimi and stir until smooth, without any lumps of wasabi.
Add all the other ingredients, except the ice and celery, with a grind or two of black pepper, then stir well.
Add enough ice cubes to fill the glass, then add the celery. Stir, add any other garnishes you fancy, and enjoy

Cook’s tip

In Milwaukee, Wisconsin, near where Tim grew up, local bars have engaged in a kind of bloody Mary toppings arms race. You’ll find them garnished with whole salads’ worth of vegetables as well as bratwursts and little cheeseburgers. Tim pays homage to this tradition by being as extravagant as possible with his bloody Mary garnishes at home, including any or all of the following: cucumbers, daikon, endives, boiled quail’s eggs, green olives, cornichons, cooked tail-on prawns, cubes of cheese, and/or fried chicken.

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