Pratique du Shadowing: Cheap, Quick and Easy Shoyu Ramen Recipe - Apprendre l'anglais à l'oral avec la vidéo
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65 phrases
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Today on the way of ramen, we're revisiting the most popular video on this channel and making a cheaper quicker Easier shoyu ramen.
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If you can boil water, you can pull this one off.
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So yeah, let's get right into this shall we?
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So because this ramen is so quick to make, I'm also gonna show you how to do a quick aji-tama.
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You're gonna poke a hole into an egg
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and then lower it into a pot of boiling water and cook it for about six to seven minutes.
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If you don't poke a hole in your egg, it's gonna look like this with the egg whites coming out of it.
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It's pretty gross.
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It doesn't affect the flavor.
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It just makes your egg look pretty janky.
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Anyways, cool it down in an ice bath and then peel it when it's cool.
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To make your tare for the ajitama, get a small pan onto a stove and then add 1 tablespoon of soy sauce, 1 tablespoon of sake, and a teaspoon of sugar.
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Mix to combine over low heat.
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When tiny bubbles start to form at the bottom of your pan, you're gonna add your peeled egg or eggs into the tare and then roll it around in the sauce.
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As you can see I lost a good portion of the egg whites in the boiling process
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but whatever it tastes the same it just looks kind of jacked.
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Usually when you make ajitama you soak your boiled eggs in a tare for at least 24 hours
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but this is a quick way to get some flavor onto the egg and make it have some nice color.
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These aren't as good as the soaked eggs but they're not bad for how quick it takes.
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It's about four to five minutes of rolling around in the sauce and your eggs should look like this and it's done.
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Get two pots of water boiling on the stove, one for your noodles and one for the soup.
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And while the water is coming up to a boil slice up some green onions.
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Actually slice the white part of the green onion if you have it.
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I wasted all of mine on the test bowl but the green part is fine too.
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And also you're gonna grate a small knob of ginger.
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You don't need that much you just need a little bit of ginger for the bowl.
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Maybe about this much right here.
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I'm gonna slice up the egg just to show you what it looks like.
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This one boiled for about six minutes and the yolk's still pretty runny.
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If you want a firmer you can go seven minutes.
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So to make the ramen into a bowl add one tablespoon of soy sauce.
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Try to use Japanese soy sauce if you have it.
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One teaspoon of Chinese or Japanese chicken stock powder.
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Some sliced green onions.
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Use the white part of the green onion here if you have it, and a small amount of grated ginger.
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You don't need a lot of this, just a little bit will do.
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And finally, I know it sounds kind of gross but don't skip this step, you need about a teaspoon or a teaspoon and a half of lard.
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It's a key ingredient in ramen, fat is always there, just add it.
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When your water is boiling, cook your ramen noodles according to the instructions.
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When the noodles are almost done, add 300 milliliters or about a cup and a quarter of hot water into the bowl.
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Stir everything together and then add your noodles after straining out all the excess water.
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It's important to strain out the noodles as best as you can
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because any extra water stuck to the noodles can dilute the soup.
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At this point you can top with whatever you want.
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I'm just gonna do the ajitama and some green onions and some nori.
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And that is a bowl of shoyu ramen
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that can be put together in about the time it takes to boil some water.
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And it's super easy too.
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Depending on how salty you like your ramen, you can always adjust the amount of soy sauce that you add.
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The saltiness will also depend upon the banana soy sauce that you use, so it's up to you to adjust and make something that you enjoy.
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You can also substitute chicken fat in for the lard, which is also really nice.
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I have some videos up on how to make your own noodles, but I'm planning to do a beginner ramen noodle video soon.
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Homemade noodles are actually pretty cheap to make if you have a pasta machine, and they can be stored in your freezer for a really long time once you make them.
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So you can pretty much make this ramen without any prep anytime that you want if you have the ingredients.
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I got the idea for this video from the same guy who inspired the 10 minute shoyu ramen recipe, Doko Gaku Ramen Tencho, so you can check out his YouTube channel as well.
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I'll link it up in the description below.
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As always, you can follow me on Instagram at Way of Ramen.
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Feel free to ask any questions there or in the comments below and I'll do my best to answer them.
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Also, if you'd like to get a little bit more serious about ramen making
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and take it up as a hobby or maybe a future career, feel free to hop into our ramen discord server.
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There's a bunch of us in there.
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We're talking about ramen all the time and we're all learning together.
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It's a lot of fun.
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Thank you guys all so much for watching, thank you guys all so much for the support, and I'll see you all in the next video.
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Peace.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « Cheap, Quick and Easy Shoyu Ramen Recipe ». Les mots qui reviennent le plus souvent : ramen, egg, noodle, sauce, add. Cette vidéo contient 65 phrases et 973 mots à répéter en shadowing. La partie parlée dure 4:15. Le locuteur parle vite, environ 229 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 79 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| ramen nom | /ˈɹɑːmən/ | ramen |
| noodle nom | /ˈnu.dəl/ | nouille |
| boil verbe | /bɔɪ(ə)l/ | faire bouillir, porter à ébullition |
| onion nom | /ˈʌn.jən/ | oignon, ognon |
| teaspoon nom | /ˈtiˌspun/ | cuillère à café, petite cuillère |
| slice nom | /slaɪs/ | tranche, tronçon |
| tablespoon nom | /ˈteɪbəlˌspun/ | cuillère à soupe, grande cuillère |
| ginger nom | /ˈd͡ʒɪnd͡ʒɚ/ | gingembre |
| lard nom | /lɑːd/ | saindoux |
| poke verbe | /poʊk/ | piquer |
| soak verbe | /soʊk/ | tremper |
| stove nom | /stoʊv/ | poêle |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| peel verbe | /piːl/ | peler, éplucher |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| check out verbe | mater, regarder |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- So yeah, let's get right into this shall we?
- I'll link it up in the description below.
- There's a bunch of us in there.
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | can be put · can be stored |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | lard, which is · guy who inspired |
| Superlatifs the -est / the most … — le plus haut ou le plus bas d’un groupe | the most popular · my best |
| Futur avec « going to » be going to + verbe — un projet ou ce que l’on voit venir | gonna show · gonna poke · gonna look |
Prononciation à surveiller
Le locuteur utilise 28 contractions et formes réduites, comme gonna, don't, I'm. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: shoyu /ˈʃoʊjuː/, preposition /ˌpɹɛpəˈzɪʃən/, instruction /ɪnˈstɹʌkʃən/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, preposition /ˌpɹɛpəˈzɪʃən/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: ginger /ˈd͡ʒɪnd͡ʒɚ/, adjust /əˈd͡ʒʌst/, substitute /ˈsʌb.stɪ.tʃuːt/
- /r/ anglais — langue recourbée, sans frotter la gorge: ramen /ˈɹɑːmən/, ingredient /ɪnˈɡɹiːdi.ənt/, strain /stɹeɪn/, discord /ˈdɪskɔɹd/, preposition /ˌpɹɛpəˈzɪʃən/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme ramen, noodle, boil.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.