Make JOEY's truffle udon carbonara at home: chewy udon in a dashi truffle cream sauce with egg yolk, parmesan and crispy bacon. Ready in about 35 minutes, serves 2.

Truffle Udon Carbonara

grilled sirloin, prawns, crispy onions, grana padano, truffle beurre blanc sauce — a decadent share plate for the table

Steak & Ravioli Bianco

sake and soy marinated, korean chili caramel, pickled fresnos, watermelon radish

Bang Bang Chicken

Osaka pressed, fire torched salmon, umami sauce, shaved serrano peppers. One of 5 ways to enjoy sushi at JOEY.

Seared Salmon Sushi

French Dips

Makers Mark Peach Brulee

S'more Ice Cream Pie

Butter Cake

Affogato Sundae

Strawberry Crème Brulee Cheesecake

1 Scoop Vanilla Ice Cream

1 Scoop Maple Ice Cream

Key Lime Pie

Mini French Dips

Crispy Chicken Sandwich

Hand Pressed Burger

Veggie Burger

Aged Cheddar Dip

California Chicken Sandwich

Butcher's Sandwich

Truffle Ravioli

Seabass

Sake Glazed Sablefish

Butter Chicken

egg yolk, bacon, dashi truffle cream sauce

JOEY Truffle Udon Carbonara Recipe (Copycat)

Bring a large pot of salted water to a rolling boil. Add the udon noodles and cook according to package instructions until just tender (usually 2–4 minutes for fresh or frozen). Stir gently to prevent sticking. Reserve 1 cup (240 ml) of the starchy cooking water, then drain the noodles and set aside.

Cook the udon

While the udon cooks, cut the bacon into 1/4-inch strips. In a large skillet over medium heat, add the bacon and cook until golden-brown and crisp, about 6–8 minutes, stirring occasionally. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan (about 1–2 tablespoons). Reduce heat to low; keep the fat in the pan for flavor in the sauce.

Render the bacon

Reserve the cooked bacon and keep the pan with fat for the sauce step.

To the skillet with the rendered bacon fat (add the 1.5 tbs butter if needed to reach ~2 tbs fat), set over medium-low heat. Add the minced shallot and cook gently until translucent but not browned, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Raise heat to medium and pour in the white wine to deglaze the pan, scraping any browned bits. Let the wine reduce until nearly evaporated, about 1–2 minutes.

Deglaze

Add the dashi stock (300 ml) and bring to a gentle simmer. Stir in the heavy cream and the white miso (if using). Simmer gently for 2–3 minutes until the mixture slightly thickens. Taste and season lightly with salt and black pepper — remember the Pecorino and bacon are salty, so be conservative.

Build the dashi cream

Remove the pan from heat and stir in 1 teaspoon truffle oil and the thinly sliced fresh or preserved truffle (if using). Keep the sauce warm — you want it hot but not boiling when you combine with egg yolks to avoid scrambling.

Finish with truffle

In a medium bowl, whisk together the 4 egg yolks and 3 tablespoons grated Pecorino Romano until smooth and slightly thickened. Add a pinch of black pepper.

Prepare yolk mixture

Very slowly ladle about 2 tablespoons of the hot dashi truffle cream into the yolk-cheese mixture while whisking continuously to temper the yolks. Repeat with another 2–3 tablespoons until the yolks are warmed. This prevents scrambling when combined with the larger volume of hot sauce.

Temper the yolks

Return the drained udon to the skillet with the warm dashi truffle cream over low heat. Toss to coat. Remove the pan from direct heat. Pour the tempered egg-yolk and cheese mixture over the udon and quickly and continuously toss or stir (use tongs) to create a glossy, silky emulsion. Add reserved udon cooking water, a few tablespoons at a time (up to 1 cup), to adjust sauce thickness and help the sauce cling to the noodles. The heat of the noodles and sauce will thicken the egg mixture without scrambling if you've tempered correctly.

Combine noodles and sauce

Fold in the crispy bacon pieces, reserving a few for garnish. Taste and adjust seasoning with salt (sparingly) and black pepper. Transfer to warmed bowls. Drizzle a few drops of additional truffle oil if desired, sprinkle extra grated Pecorino, scatter chopped chives or scallion greens, and top with the reserved bacon pieces and a few thin truffle slices if available.

Finish and plate

fresh udon noodles (or frozen)

thick-cut bacon (or pancetta)

large egg yolks

finely grated Pecorino Romano (or Parmesan)

unsalted butter

shallot, finely minced

garlic, minced

dry white wine

dashi stock (concentrated + water or prepared)

heavy cream

white miso (optional, for umami depth)

truffle oil (white or black)

fresh black truffle or preserved truffle (thinly sliced) - optional

kosher salt

freshly ground black pepper

reserved udon cooking water

chopped chives or scallion greens

extra grated Pecorino or Parmesan

Rub the sirloin steaks with olive oil, salt, and black pepper on both sides.

Season the Steak

Preheat your grill to medium-high heat. Grill the seasoned steaks for 4-5 minutes on each side for medium-rare, or to your preferred doneness. Once cooked, let them rest for 5 minutes before slicing.

Grill the Steak

In a skillet over medium heat, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant. Add the prawns and lemon juice. Cook for 3-4 minutes or until the prawns turn pink and opaque. Remove from heat and set aside.

Sauté the Prawns

Bring a large pot of salted water to a boil. Add the fresh cheese ravioli and cook according to package instructions, usually about 3-4 minutes. Once cooked, drain and toss with olive oil to prevent sticking.

Boil the Ravioli

In a saucepan over medium heat, combine white wine and chopped shallots. Bring to a simmer and reduce until the liquid is about 2 tablespoons. Add the heavy cream and simmer for an additional 2 minutes.

Prepare the Sauce

Whisk in the cold butter, one cube at a time, until the sauce is smooth and emulsified. Stir in truffle oil, and season with salt and black pepper to taste.

Finish the Sauce

On a large serving platter, arrange the sliced grilled steak, sautéed prawns, and cooked ravioli. Drizzle the truffle beurre blanc sauce over the top, and garnish with crispy onions and shaved Grana Padano.

Assemble the Dish

Sirloin steak

Salt

Black pepper

Olive oil

Prawns (peeled and deveined)

Garlic (minced)

Lemon juice

Butter

Fresh cheese ravioli

White wine

Shallots (finely chopped)

Heavy cream

Butter (cold, cut into cubes)

Truffle oil

Crispy onions

Grana Padano (shaved)

Combine the sake and soy sauce in a mixing bowl. Add the chicken breasts, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and grill or sear for about 6-7 minutes per side, or until fully cooked (internal temperature of 75°C/165°F). Let rest for 5 minutes before slicing.

Cook the Chicken

In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves. Allow it to simmer without stirring until it turns a deep amber color. Remove from heat and carefully stir in gochugaru, soy sauce, and rice vinegar. Set aside to cool.

Make the Caramel

Slice Fresno peppers into rings. In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil, stirring until sugar dissolves. Pour over the sliced peppers in a jar and let them pickle for at least 30 minutes.

Prepare the Pickles

Slice the watermelon radish into thin rounds. In a bowl, combine the radish slices, olive oil, lemon juice, salt, and black pepper. Toss gently to combine and set aside.

Prepare the Salad

On a serving platter, arrange the sliced chicken. Drizzle with Korean chili caramel and top with pickled fresnos. Serve alongside the watermelon radish salad.

Plate the Dish

Chicken Breast

Sake

Soy Sauce

Sugar

Water

Gochugaru (Korean Chili Flakes)

Rice Vinegar

Fresno Peppers

Watermelon Radish

Olive Oil

Lemon Juice

Black Pepper

Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker instructions.

Rinse and Cook Rice

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar is dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool slightly.

Season Rice

Pat the salmon fillet dry with paper towels. Season both sides with salt and black pepper.

Season Salmon

In a large skillet, heat sesame oil over medium-high heat. Add the salmon fillet skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

Sear Salmon

Using a kitchen torch, carefully torch the top of the salmon until slightly charred and crispy.

Torch Salmon

In a small bowl, mix together soy sauce, mirin, and dashi powder until well combined.

Combine Ingredients

In a sushi mold, press a layer of sushi rice followed by a layer of seared salmon. Repeat to create layers, then press down firmly.

Layer Rice and Salmon

Remove the sushi from the mold and slice into bite-sized pieces.

Slice Sushi

Thinly slice the serrano peppers and chop the chives. Drizzle the umami sauce over the sushi, top with serrano peppers and chives, and serve immediately.

Garnish and Serve

Sushi rice

Rice vinegar

Fresh salmon fillet

Sesame oil

Soy sauce

Mirin

Dashi powder

Serrano peppers

Chives

Season the beef roast with salt and black pepper on all sides.

Prepare the Beef

In a large skillet over medium-high heat, add a little oil and sear the beef roast for about 3-4 minutes on each side until browned.

Sear the Beef

While the beef is searing, thinly slice the onion and mince the garlic cloves.

Slice the Onion and Garlic

Transfer the seared beef to a slow cooker. Add the sliced onion, minced garlic, beef broth, soy sauce, and Worcestershire sauce.

Combine Ingredients in Slow Cooker

Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shredded.

Cook the Beef

Once the beef is cooked, remove it from the slow cooker and let it rest for a few minutes before shredding it with two forks.

Prepare the Rolls

Slice the French bread rolls in half, and fill them with the shredded beef. If desired, add provolone cheese and other optional toppings.

Assemble the Dips

Serve the sandwiches with a small bowl of the beef broth for dipping.

Serve with Broth

French bread rolls

Beef roast (such as chuck or brisket)

Beef broth

Onion

Garlic cloves

Worcestershire sauce

Sliced provolone cheese

Sliced jalapeños

Fresh parsley, chopped

Begin by preheating your oven to 350°F (175°C). Cut the peaches in half and remove the pits. Place them cut-side-up in a baking dish.

Prepare the Peaches

In a bowl, mix the Makers Mark bourbon, granulated sugar, heavy cream, vanilla extract, and a pinch of salt. Pour this mixture over the peaches, ensuring they are well coated.

Marinate Peaches

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peaches are tender.

Bake the Peaches

Remove the baking dish from the oven and let the peaches cool for about 10 minutes.

Cool the Peaches

In a small saucepan, combine the brown sugar and water. Heat over low heat, stirring until the sugar dissolves into a syrup.

Prepare Brulee Topping

Once the peaches have cooled, spoon a thin layer of the brown sugar syrup on top of each peach half. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden layer on top.

Brulee the Peaches

Let the bruleed peaches cool for a minute or two, then serve warm. Optionally, garnish with whipped cream or a scoop of vanilla ice cream.

Serve the Dish

ripe peaches

Makers Mark bourbon

granulated sugar

vanilla extract

salt

brown sugar

water

In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.

Prepare the Crust

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Form the Crust

Preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes until lightly golden. Remove from oven and let it cool completely.

JOEY Yorkdale