シャドーイング練習: $1 vs $10,000 Mystery Box Challenge - 動画で英語スピーキングを学ぶ

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Today, I'm cooking against the biggest chefs on YouTube to see who can cook the best dish using

this $10 ,000 box of mystery ingredients.

But first, let's see who can survive these $1 ingredients.

You guys ready?

Born ready.

Let's go, baby.

Let's go.

On the count of three, lift your boxes.

One, two, three.

What is that?

Is that a Baby Bell?

I like ramen.

Jalapeno.

I love peppers.

In the $1 mystery box, we have instant ramen, canned corn, Baby Bell cheese, and jalapeno.

I think we're missing some ingredients.

Where's the protein?

Before we cook, the rules are simple.

For round one, we will have just 10 minutes to make a dish that includes all of these ingredients.

What?

10 minutes?

Only three of us will make it to the $10 ,000 mystery box.

I came here from Japan.

And only three people?

I actually came all the way from Japan for 10 minutes.

And don't worry, we will have access to a shared pantry with all the cooking basics.

Who's the judge?

You'll find out soon.

Let's get 10 minutes on the clock.

Your time starts now.

Let's go.

Uh, corn, jalapeno, what am I supposed to do with corn, noodles, this, and the jalapeno?

I have no idea.

Miso, let's make soup.

I'm going to taste everything first.

Nobody else is tasting their food.

You're out of here.

What are you making?

I don't know, something.

I have no idea.

Water, water, water.

I'm going to use this water.

Let's boil it up.

So I'm making a crispy ramen.

That's the corn, jalapeno, and cheese fondue.

I'll start by slicing up my jalapeno.

I am making ramen -crusted jalapeno poppers with corn

and baby bell cheese oh this is the best cheese

i'm making a sweet corn soup with a ramen cheese crisp

and jalapeno oil i need to cook quick

so i need to fry stuff i'm making ramen

and corn fritters with a crispy crunch i'm gonna use this ramen for something

that i've never done before i'm gonna fry it we don't have enough time why the bowl is

so big i am making miso ramen

it's gonna be a good creamy miso ramen something's burning over there oh oh

i forgot it called you're burning bash no no

No, no, it looks good.

What do we even have here?

Chef, what the heck is this then?

This one's skin.

I got to do my fritters.

This goes inside, followed by some jalapeno.

I'm going to put the seeds in.

Hopefully, the judges like it a little bit spicy.

Oh, wow, that time is ticking.

Time's going to go quick.

A little bit of butter.

This is going to be good.

I am so excited for this dish.

Chef, I need help.

I need help with these tight glows.

I need this blended up.

Thanks to Chef Rush, we have perfectly broken down noodles.

I really wish I had more of this baby bell.

As a matter of fact, yes.

Oh!

Guga, that's cheating.

It's a $1 box.

You can't do that.

I better hurry up.

I'll put the cheese right in the middle, and I'll grab a little bit more of that fritter, and that goes straight into the fryer.

Right now, I am making good miso soup.

Where's sugar?

Oh, sugar.

I add sugar.

I got to get my corn going, get it roasted, get it going.

In we go, a little corn.

I'm going to use most of my corn here, but I'm going to save some of it for later.

And I want to put some of that juice, too.

It's sweet.

A little starchy.

It's going to help thicken everything up.

I think secretly the best ingredient is the ramen packet.

I've done competitions like this before, and the one thing I know is that somebody always forgets to put one of the ingredients in their dish.

Time to fill these little poppers.

We're going Baby Bell directly inside the popper for a little extra pop of cheese.

We'll close her up.

That is perfect.

Time to dredge into the wet.

100

Now we'll go into the dry.

101

I really hope it sticks together.

102

And in we go.

103

We're done with this.

104

Crispy, crispy, crispy.

105

That goes in.

106

I'll crush it, then mix it with a seasoning.

107

Let's see how this tastes.

108

Yes!

109

That just goes on the bottom like that.

110

I'll add my sauce right here.

111

Guys, only five minutes.

112

What?

113

Five minutes!

114

Just so you guys remember, when the time is up, one of us will be eliminated in this round.

115

Five minutes.

116

I am finishing up my roasted corn.

117

Now I'm ready to do my fondue.

118

Wow, you got a lot going on here, chef.

119

You're running very low on time.

120

Oh my goodness.

121

Take a look at that fritter.

122

How you doing over there, Bayashi?

123

What is going on with your ramen, Bayashi?

124

Almost done.

125

Bayashi, you're going back to Japan.

126

What?

127

Now we're going to make our sauce.

128

A little buttermilk sauce.

129

This might not work in the time that we have left.

130

I need to turn this into a nice cheese crisp.

131

I do not have very much time left.

132

On top of here, I'm going to go crushed up bits of ramen.

133

I'm currently prepping my cheese to make my fondue.

134

It'll be a quick, simple fondue.

135

How do you have time for fondue?

136

I'm him.

137

So that's it.

138

That's what you want when you're looking for a fondue.

139

A nice, consistent pull.

140

Oh, jeez.

141

Max, what are you doing?

142

What's up, babe?

143

Max, why?

144

Chef, I thought we were friends.

145

Are you okay?

146

Three minutes.

147

Three minutes.

148

This better make a cracking noise.

149

Ooh.

150

Oil going in for my herb oil.

151

Nice and spicy jalapeno oil.

152

Let's go, let's go, let's go.

153

Oh, no. You all right?

154

Yeah, it's slippery.

155

Come on.

156

Two minutes.

157

Two minutes.

158

I'm putting my fondue in my mess like a bird feeding this baby.

159

I got to make my soup now.

160

Got to get it silky smooth through this fine strainer here.

161

I got to make it to the next round.

162

One minute on the crack! oh boy are you all right max

163

i'm struggling what we're making is a baby bell wax sauce container

164

i spent a little too long on my cheese crisp come

165

on come on come on i'm gonna cut chives maashi can i borrow some chives yeah sure 30 seconds i'm

166

so nervous chef that presentation's looking crazy it's stuck i'm not gonna finish you're gonna finish Smash it.

167

I hope you're happy.

168

Oh, nice.

169

Perfect.

170

Ten.

171

Ten seconds?

172

Nine, eight, seven, six, five, four, three, two, one.

173

Hands up.

174

Let's go.

175

Wow.

176

I don't want to back to Japan.

177

Take a look at Max.

178

What did you do?

179

What is this, Max?

180

It was Chef Raj.

181

Sabotage.

182

Max set me up.

183

Max, you're filthy.

184

You taught me everything I know.

185

Congratulations on making a dish.

186

Hopefully, all of us made a dish, including all of those mystery ingredients. Did we?

187

I hope so.

188

Are we ready to meet the judge for round one?

189

Yes!

190

The judge for round one, who will decide which one of us will be eliminated, is...

191

us.

192

What?

193

We are judging ourselves on this one.

194

Together, we need to vote one person out.

195

That's messed up.

196

None of you guys are voting me out.

197

Why is that?

198

Why do you think?

199

Why is Bashi smiling?

200

I'm not smiling.

201

A little nervous.

202

Why don't we start with Chef Rush?

203

Today I made for you a crispy ramen nest with charred corn and jalapeno and on top, a cheese fondue.

204

I think it's safer if you leave while we talk about your dish.

205

Gladly.

206

Visually, what do we think?

207

It is very big, but this is very small.

208

What is this?

209

I cannot tell what that is.

210

Barm Oli.

211

I like the crunch.

212

That tastes way better than it looks.

213

Yeah, there's a lot going on there.

214

There is something like a little off about it.

215

Oli and it's bomb.

216

You don't like it, Bayashi?

217

I like it.

218

You make no sense, Bayashi.

219

Let's move on.

220

What I have made for you all is what I like to call the ramen -crusted jalapeno popper.

221

And as you can see, we have made a Baby Bell wax bowl right in the center for our buttermilk ranch.

222

Max, get out of here.

223

In the middle, I think it's very creative.

224

I don't like the brown on the brown.

225

You don't want your food and the plate to be the same color.

226

It doesn't stand out that way.

227

Mmm, I love it.

228

It's gooey and cheesy on the inside.

229

You get those little pops of sweetness in the corn in the middle there.

230

It could have a little bit more seasoning inside.

231

Also, he didn't take out this part.

232

That was my first bite.

233

You ate this dim.

234

Amazing.

235

Nick, what is this?

236

I've made for you guys a sweet corn soup with a ramen cheese crisp and jalapeno oil.

237

Enjoy.

238

I'm leaving.

239

Visually, it looks so nice, right?

240

Did he overdo it, though?

241

That's really good.

242

I can't believe this dish is only $1.

243

What I love most is the textures.

244

We have that creamy soup, then you have, like, the pop from the corn, the crunch from the crisp, a little bit of freshness.

245

The problem I have with this dish is that he didn't make enough puff for all of us.

246

It's not enough.

247

This is me.

248

I made for you guys a street corn fritter with crispy noodles on the bottom.

249

And for the sauce, sour cream with the ramen seasoning.

250

Hey, I love you all.

251

Leave.

252

I'll share with Bashan.

253

Whoa!

254

A little bit salty.

255

Extremely salty.

256

Really salty.

257

I thought it was going to be just like a clump of cheese in the middle, but it's actually nice and soft.

258

I would have cut these in half and made them into another one.

259

They're way too big.

260

You would have got a better crunch from it.

261

I actually think the best part might be the crispy ramen on the bottom.

262

Last one.

263

I made spicy miso -comb ramen with fried egg.

264

Enjoy!

265

Okay, get out of here.

266

Not very creative.

267

He just used the ramen as ramen, right?

268

To be totally fair, he may have not understood what we were doing.

269

It's super sweet.

270

Is it supposed to be a dessert?

271

Can we crack the egg and see if it runs?

272

It's a little runny.

273

We'll accept that.

274

It tastes like a dessert, and at the same time, the corn is burned, and also the egg,

275

the crispy edges, is a little bit too much.

276

I agree it's not the best.

277

I also don't know that it's the worst dish.

278

That's all I'm going to say.

279

Who's he referring to?

280

All right, guys, head on back to your stations.

281

Each of us has an iPad.

282

There are five buttons with each of our faces.

283

On the count of three, we are all going to vote for who we think should be eliminated.

284

One, two, three, vote.

285

What?

286

I'm sorry, Bayashi.

287

Seriously?

288

Why?

289

You tried your best.

290

I think it lacked a little bit of originality.

291

It was sweet, so we didn't expect that.

292

It was more like a dessert ramen.

293

Dessert ramen?

294

It was a little sweet.

295

Yes, I add sugar.

296

Nick, why'd you vote for me?

297

Because of how salty it was, I could only take one bite.

298

After that, I felt it was inedible.

299

I'm going to remember that.

300

Bayashi, you travel 18 hours.

301

Oh, no. Love you, Bayashi.

302

Love you, too.

303

I'm very sorry.

304

I'm going to remember this.

305

Good luck, guys.

306

Bye, Bayashi.

307

And now there are four.

308

Welcome to round two.

309

The three of us who survived this round will get to cook with a $10 ,000 mystery box.

310

For this round, we'll have 20 minutes, and the rules are the same.

311

You must use every ingredient in this box somewhere in your dish.

312

You ready to lift?

313

Let's go.

314

Chef Roche, give us a countdown.

315

Three, two, one.

316

Whoa!

317

What?

318

What is that?

319

In our $100 mystery box, we have a whole chicken, sourdough bread, fresh honeycomb, finger limes, and a whole jackfruit.

320

I'm allergic to these, actually.

321

Why are you laughing, Chef?

322

You out.

323

I just have to cook without probably tasting it.

324

This thing is big and huge.

325

This is going to be a tricky one.

326

I'm just grateful we finally have some meat here.

327

Let's get 20 minutes on the clock.

328

Time starts.

329

Now, let's go.

330

How are we possibly going to combine all this into one dish?

331

I have a good idea of what I'm going to make.

332

I'm going to start by breaking down my chicken.

333

First, butcher the chicken.

334

Look at us all breaking down our chickens here, huh?

335

That's right.

336

All I need are the thighs because obviously they taste best.

337

Got my chicken right here.

338

Done.

339

What am I supposed to do with this?

340

Cougar.

341

It doesn't break.

342

What do you got to say now, Max?

343

What is wrong with this man?

344

Yeah!

345

Say something, Max!

346

I'm impressed.

347

Got my chicken.

348

Devoned it really quick.

349

I have my chicken, so I'm going to make a honeycomb glaze.

350

And then I'm going to make a citrus salad.

351

I never thought of you as a salad guy.

352

I like salad.

353

Just with me.

354

Going with a little bit of a curveball here, I'm going to attempt tacos.

355

My thought is that sweet can work with something more acidic.

356

Maybe we'll throw into a slaw, but we're still figuring that one out.

357

The key to cutting open a jackfruit is actually putting some oil on the blade of your knife.

358

It goes through like butter.

359

I'm going to make a chicken katsu sandwich with jackfruit and finger lime.

360

Jackfruit is a really fun ingredient, but it's definitely a curveball.

361

Look at it!

362

I've never seen anything.

363

What is this?

364

I am going to be making a French toast with fried chicken.

365

It's kind of like a chicken and waffles, but with French toast.

366

Only 15 minutes left.

367

Remember, we need to use all five ingredients in our dish.

368

The question is, what are we doing with the bread?

369

My bread will double as the breading for my fried chicken and as the toast for my actual sandwich.

370

Do you think it makes sense to try turning mine into a taco shell?

371

You know what?

372

For you, yes.

373

You're that guy.

374

Is that a good thing or a bad thing?

375

I can never tell if you're making fun of me or if you're on my side.

376

A little bit of both.

377

Chicken into the bag.

378

Now I'm going to try to use this ring here and kind of squeeze out some sourdough just like so.

379

cheese.

380

If I don't cook this chicken right now, it won't cook in time, and we don't have a lot of time.

381

Voila.

382

As that's going, I'm gonna start working on my French toast.

383

Now that I have my rings, I'm gonna roll them out, leaving us these little discs.

384

Are you marinating chicken?

385

I am.

386

You got less than 20 minutes here.

387

Yeah, I knew that.

388

That's a quick marinade.

389

I gotta start my sauce.

390

What goes in a katsu sauce?

391

I gotta remember.

392

Ketchup.

393

Wow, that's hot, chef.

394

That It might be too hot.

395

The video's too hot.

396

Where's the ketchup?

397

Where's the ketchup?

398

Where's the ketchup?

399

Does anyone have ketchup?

400

Chef, do you know where the ketchup is?

401

Um, Jeff, what is going on over there?

402

Whoa!

403

Chef!

404

Don't blow things up!

405

It's hot.

406

You can't be talking, Gooby.

407

You almost broke the table earlier.

408

Ah, I found the ketchup.

409

Katsu sauce.

410

Ketchup.

411

Oyster sauce.

412

My jackfruit is going in.

413

Wow, that is crispy right there.

414

It's handy -dandy.

415

We're gonna go on with our bread, just like so, and we're gonna get our rolled up bread in the oil.

416

I hope this works.

417

I'm going to make a fire.

418

Did you say a fire?

419

Oh, chef!

420

You want to see some real fire, chef?

421

I want to see some real fire.

422

Whoo!

423

That's what I'm talking about, baby!

424

Uh, brown sugar.

425

Brown sugar.

426

Where's the brown sugar?

427

I can't find anything today.

428

That goes down.

429

Two pieces of bread.

430

Done.

431

Here I got my French toast.

432

I really want to soak that bread in for that extra deliciousness of flavor.

433

A little brown sugar.

434

This looks good.

435

Oh, ten minutes left.

436

Ten minutes?

437

Oh, man.

438

This is crazy.

439

Boom, boom, boom.

440

Soak that bread really good.

441

Sourdough's here.

442

Doing the chicken.

443

I am good to go.

444

All right, what we're making here is a little slaw.

445

Oh, that's getting dark.

446

Almost burnt the chicken, but I think it's perfect.

447

Gotta make my breadcrumbs from scratch, of course.

448

Chef Rush, how you doing?

449

I don't know if I'm gonna finish.

450

Sticks up on you really fast.

451

Chef, what do I have to do to buy some jackfruit off you?

452

30 push -ups.

453

30 push -ups?

454

All right, I'm doing it.

455

Count them, Chef.

456

Three, four, five!

457

27, 28, 29, 30.

458

All right, jackfruit me, baby.

459

I lied.

460

Hey, it's a competition.

461

I'll remember that.

462

I guess I do need to open this, huh?

463

I'll add a little bit of extra butter because it's soaking up that butter.

464

That French toast is going to be fire.

465

Dredge, let's go, let's go, let's go.

466

This is a tricky one because in the first round, there were only four mystery ingredients.

467

This one, there are five, and I feel like someone's going to mess it up.

468

Wow, that actually breaded really well.

469

Let's go, baby.

470

I somehow need to use these finger limes.

471

I've never used them.

472

I've never seen them.

473

I'm trying to make a crema.

474

This is a piping bag.

475

I've never used one of these either.

476

On the plus side, take a look at that taco shop.

477

Fried chicken looking nice and crispy.

478

Google, we're both frying chicken.

479

Great mind, think alike.

480

Five minutes.

481

Five minutes?

482

Time is going by really fast.

483

It's hard to kind of keep it up.

484

Finger limes in.

485

All right, we're piping.

486

I would love to measure my blood pressure right now.

487

I'll grab some brown sugar, put that right on the top.

488

I'm stealing this pan.

489

No!

490

That's Guga's pan.

491

I don't care.

492

Put them out right here.

493

Boom, boom, boom.

494

Here we go.

495

Come on.

496

Chicken back in.

497

We got to flavor the chicken.

498

That's some perfect chicken right there, I have to say.

499

My fried chicken is done.

500

Has anybody figured out what to do with the honey yet?

501

I'm putting it in my katsu sauce.

502

Honey and fried chicken.

503

Chicken, honey.

504

Chicken, honey.

505

Honey into the chicken.

506

I'll caramelize the brown sugar right on top.

507

Doesn't take long.

508

We don't want the sugar to taste bitter.

509

We just want it to caramelize.

510

Oh, some of the honey for the money right there?

511

That looks fantastic.

512

Three minutes left.

513

Hurry up.

514

So scary, chef.

515

I smell something burning.

516

I've created such a mess.

517

Really hope this chicken is cooked.

518

My finger lime has to go on the top of the end.

519

I cannot forget that.

520

I'm going to put the finger limes everywhere so I see them and don't forget.

521

One minute.

522

One minute.

523

I don't think my breadsticks are toasting time.

524

Time to plate.

525

French toast goes down.

526

Boom.

527

30 seconds left.

528

30 seconds.

529

Jackfruit, slaw, come on, baby.

530

Katsu, in the middle.

531

Wow.

532

Fried chicken goes right on top.

533

This is when the hands start to shake.

534

10, 9, 8, 7, 6, 5, 4, 3, 2, 1.

535

Hands up.

536

Oh, that's tough.

537

Why am I out of breath?

538

I'm the one who did push -ups.

539

You guys ready to see the judge for round two?

540

Yes!

541

Let's bring him out.

542

I am the judge.

543

I could really go for a sweet ramen right now, boys.

544

Well, lucky for you, Max.

545

For round two, the judging is blind.

546

Whew.

547

He has no idea who made what.

548

Time to judge.

549

Are you nervous?

550

Very.

551

I have no idea whose dish is whose.

552

I'm going to start this one.

553

Looks very crispy.

554

Lots of color, very purple.

555

Let's eat.

556

While Bayashi takes his first bites, you probably noticed this is the biggest set we've ever built.

557

And that's all thanks to Grand Theft Auto 6 from Rockstar Games.

558

And since today's all about mystery boxes, I made this bonus one.

559

Inside is the Prairie Burger, which comes from the Chasey's fast food chain that only exists in the game.

560

It's got four meats, 30 ,000 calories, and a bun shaped like a cowboy hat.

561

GTA 6 comes out November 19th, so pre -order the Ultimate Edition now on PlayStation 5 or Xbox Series X or S.

562

Now, it's time to see which of these four chefs is going home.

563

Little bit sour for me.

564

The chicken is tender.

565

Nice seasoning.

566

Good, but very messy.

567

Okay, next.

568

I love fried chicken.

569

Smells sweet.

570

I thought everyone don't like sweet.

571

oh let's try hmm this is good honey bread

572

but this chicken is also little sweet like my ramen the number three this fancy salad looks beautiful

573

so much color listen very crispy

574

and chicken hmm I got bones oh no

575

I almost choked luckily taste is pretty good nice chicken salad just a little dangerous Last one.

576

Chicken Katsu Sando.

577

Japanese like me.

578

It's beautiful.

579

Chicken is crispy.

580

Red is also crispy.

581

Mayonnaise is nice.

582

Good Chicken Katsu Sando.

583

Come here.

584

This is very difficult, but I have decided the worst dish is… This one.

585

Bayashi, do you know who that is?

586

You?

587

I love the dish, but because of this bones, you are all done.

588

Now you judge with me.

589

Really?

590

Let's eat.

591

Back to your station.

592

Yes, chef.

593

Welcome to round three.

594

In front of us is a mystery box filled with $10 ,000 of random ingredients.

595

And right now, all of us have to cook the best dish of our life.

596

Nick, this is worth more than me.

597

That's right, Max.

598

As we know, the judges for this round will be Chef Rush and Bayashi.

599

But you never know, there could be another twist.

600

Excuse me?

601

On the count of three, lift your boxes.

602

One, two, three.

603

Oh, my God.

604

What?

605

Is that a blue lobster?

606

Yes.

607

Look at that piece of meat.

608

I think this might be worth more than $10 ,000.

609

In the $10 ,000 box, we have A5 Wagyu beef, blue European lobster, black burgundy truffles, Almas caviar, and the world's most expensive chocolate bar.

610

I don't think I need to remind us all that we have to use everything in our dish,

611

in addition to anything you want in the pantry, and make something that'll impress

612

Chef Russian Bayashi.

613

For round three, we get 30 minutes on the clock, and time starts now.

614

Just so you guys know, this is not regular Wagyu.

615

It's Matsuzaka Wagyu, the most expensive Wagyu in the world.

616

I've never tried Almas caviar, apparently it means diamond.

617

And this little tin costs more than my first car.

618

I'm going to start cooking, man.

619

I'm making what I call a billionaire's BLT.

620

It involves turning this wagyu into bacon, but with under 30 minutes, that's going to be tough.

621

That caviar is unbelievable.

622

I'm making a surf and turf tortelloni with a chocolate truffle sauce and caviar.

623

I love making fresh pasta, but I am also a little nervous about finishing the time.

624

Just look at this.

625

I am making a truffle wagyu with fried lobster tail.

626

That is beautiful wagyu.

627

I never had the chance to cook it and I'm finally going to get one.

628

Guli, you've cooked every type of Waggie.

629

What are you talking about?

630

You don't understand how rare this one is.

631

So we're going to salt up the beef, trying to turn this into bacon.

632

We're going to let this beef gently cure and move on to the lobster.

633

I'm going to be a little lazy today when I make my pasta.

634

We got no time for homemade pasta.

635

I'm going to just try to shortcut and put it in a food processor.

636

That's okay.

637

It's so much easier to make pasta like this.

638

Come on, get in there.

639

It's a huge lobster.

640

My pasta dough is done.

641

That's it.

642

Easy.

643

Sparkling water goes into my batter so I can deep fry my lobster.

644

My lobster goes into the tempura batter and then into the fryer.

645

All right, the key to the best BLTs are obviously the tomatoes.

646

So we're going to start with these beautiful heirloom tomatoes, kind of just roughly chopping them up.

647

I'm doing something really cool.

648

I'm making a chocolate Bordelais sauce, which is this French sauce that's normally made with bone marrow.

649

But instead of bone marrow, I'm using Wagyu fat.

650

I've got most of my ingredients prep, but I am worried about that reducing in time.

651

Beautiful, nice and crispy.

652

I don't want to overcook it.

653

My lobster is finished.

654

You're already done?

655

I'm not going to put anything on the pan because this has plenty of fat already.

656

We should hear a sizzle.

657

Yes.

658

So we have to use those truffles.

659

Basically, we're making a little truffle mayonnaise.

660

We're just going to literally go directly into the mayo.

661

I have a whole pile of truffles, so we're going heavy.

662

I am cooking this wagyu.

663

It's looking beautiful.

664

The smell that is coming out of this thing is amazing.

665

I need to take my lobster out.

666

I'm actually going to let it continue just carry over cooking

667

because i'm taking out a little bit early here

668

and in the meantime i need to sear off some wagyu beef

669

while i also roll out pasta at the same time i can figure

670

that out lobster done i hope

671

you have 15 minutes 15 minutes still gotta cook a whole another steak let's go let's go let's go

672

and we flip we gotta cook the steak i am

673

so overwhelmed right now nick you have no idea oh what a beautiful lobster

674

so i'm going with a very very thin piece of the

675

beef to almost kind of make like a bacon out of it i want to let

676

that slowly render so it gets crispy now break down God, it's lobster.

677

I'll quickly baste my wagyu, and to take up a notch, I'll put a little bit of truffle there.

678

So basically, truffle butter.

679

I'm infusing my bordelais with lobster shells to get a little extra pop of flavor in there.

680

All those extra lobster shells, in they go.

681

Oh, my gosh.

682

Under 10 minutes, guys.

683

Under 10 minutes?

684

Oh!

685

Wow.

686

I'm actually searing my steak, steak that will go inside a pasta filling, and that might sound strange,

687

but I'm looking for that beautiful golden brown caramelized flavor inside the pasta.

688

And I'm not going to get it if I don't pre -cook the beef.

689

Are you going to have enough time?

690

I actually don't know.

691

Let's go, let's go, let's go.

692

I don't think I've sweat this much since MasterChef.

693

Are you crazy trying to make pasta now?

694

You have no time for that.

695

I should not have chose pasta.

696

What are you doing right now, Nick?

697

Big pasta sheet.

698

Now we're just going to slice up beautiful lobster tail.

699

I want the fat of my wagyu a little crispier, everybody.

700

So I'm just going to torch it just the way they do it in Japan.

701

Guga, you sound very in control.

702

I am very in control.

703

I'm jealous.

704

Oh, look at that crust, baby.

705

That's what we're talking about.

706

We'll add in a little bit of maple syrup.

707

I'm going to glaze the beef.

708

I'm starting to get a little shaky, guys.

709

We're running low on time, Nick.

710

What are you doing over there?

711

I'm going to chop the claws into here as well for the filling.

712

That's a nice blend right there.

713

Pasta water right now.

714

Let's go.

715

Oh, that's starting to get real dark.

716

Okay.

717

Is it burnt or is it perfect?

718

I don't know.

719

Why did I choose tortelloni?

720

Why would I not have just done ravioli?

721

I really think you bit off more than you can chew today.

722

I think I did.

723

Better try hardy because I'm about to start plating.

724

Why is Google plating? i haven't even cooked my pasta yet oh

725

you better hurry up papa

726

i can cook my pasta in five minutes 30 seconds tortelloni here

727

we go one over push it down squeeze it into the corners pinch them around

728

and they're cute little tortellonis look at

729

that that's adorable we shave some truffles beautiful wagyu pasta's going in oh my gosh

730

i almost forgot the chocolate the chocolate goes into my border

731

lace my chocolate is in the chocolate is gonna go around the plate just like that

732

because this chocolate is bitter i don't want to go over the steak 225

733

you guys better hurry up come on pasta please

734

we're going down with the truffle mayo right in the center of the plate

735

now we're going to slice up the beef tried a fancy presentation

736

that i experienced in japan trying to make a rose out of beef

737

if that's medium then i'm skinny

738

i gotta let it go to literally the last second very

739

carefully starting to add some of those beautiful pieces of lobster interlaced between

740

We'll grab that salty caviar, and I'm gonna put that right on the top of my rows.

741

Finish my sauce with a little diced shallot.

742

This is my cubed wagyu fat, a little bit of chopped parsley, and that is my sauce.

743

It's got the chocolate and a little truffle in there.

744

A little bit of chili oil right on top of my lobster.

745

There's just a lot going on right now.

746

One minute remaining.

747

Nick's pasta's still in the water.

748

I gotta take it out.

749

Oh, shoot, the caviar.

750

Oh, I almost forgot the caviar.

751

Come on, pasta.

752

Tiny bit of that sauce for some acidity.

753

30 seconds I don't know if this is great

754

or terrible looking 10 9 8 7 6 5 4 3 2 1 heads up

755

yeah baby before they make their decision I want all of you to vote right now in the comments

756

Who do you think is going to win?

757

You have five seconds to write your comment.

758

Four, three, two, one.

759

Lock it in.

760

And now, go ahead.

761

I give you guys the Billionaire's BLT with the Wagyu bacon, blue lobster, caviar, and truffle mayo down the inside.

762

Hope you enjoy.

763

And remember, he did vote you out.

764

Yes, of course I remember.

765

Really sweet.

766

Really sweet.

767

Let's check, see if we can all five ingredients in.

768

Ragu, lobster, truffles, caviar, whores to chocolate.

769

Oh no, you're right.

770

He forgot the best part.

771

I think it's burnt.

772

I also was a $5 ,000 piece of beef that he turned into bacon.

773

All right.

774

I've made for you and everybody watching a surf and turf tortelloni with chocolate bordelais and golden caviar.

775

Enjoy.

776

Visually, it looks great.

777

Very nice on tortellini.

778

So you want to try the sauce first?

779

Yeah. So much flavor.

780

Pasta.

781

that's a quick turnaround for 30 minutes with your pasta lobster has a good chew

782

it could use a little bit more salt yeah i like it what's up guys i believe

783

that we have great ingredients you don't want to mess it up

784

so i have spicy lobster tempura with japanese wagyu a5

785

and i let all of the ingredients shy by themselves enjoy

786

this is a man's meal right here especially

787

you're going to talk about a ten thousand dollar plate google knows

788

i like to eat i want to go for the lobster first wow good tempura

789

i would like to have a dipping sauce to go with it especially with the spice

790

now the steak whoa i ain't gonna lie that's cooked perfectly

791

that fat is rendered all the way across they're still

792

that medium rare look at all the ingredients i see the wagyu

793

i see lobster i see caviar

794

i see the truffles unless they're shocking somewhere else besides the shavings

795

i'm nervous there's not enough i ugly think we make a decision yes time to see how

796

How many of you guessed right?

797

Bashi, you ready?

798

Ready.

799

The winner is...

800

Google!

801

Yes, yes, yes!

802

Yes!

803

Yes!

804

Woo!

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このレッスンの語彙とスピーキングのポイント

このスピーキングレッスンは、動画「$1 vs $10,000 Mystery Box Challenge」を教材にしています。繰り返し出てくる語は次のとおりです：chicken, ramen, chef, lobster。この動画には、シャドーイング用の文が802文、単語が5419語あります。音声の長さは27:09です。話す速さは速く、1分あたり約200語です。音のつながりや弱く発音される音が多くなります。英語の頻出3,000語に含まれる単語は77%だけなので、語彙は難しめです。

この動画の重要語彙

動画に出てくる覚えておきたい単語15語を、発音と意味つきで紹介します。

単語	発音	意味
chef 名詞	/ʃɛf/	料理人, 調理師
lobster 名詞	/ˈlɑb.stɚ/	伊勢海老, イセエビ
sauce 名詞	/sɔːs/	ソース
dish 名詞	/dɪʃ/	皿
pasta 名詞	/ˈpɑ.stə/	パスタ
corn 名詞	/ˈkɔːn/	穀物
ingredient 名詞	/ɪnˈɡɹiːdi.ənt/	成分, 原材料
mystery 名詞	/ˈmɪs.t(ə.)ɹi/	ミステリー, 不思議
fry 動詞	/fɹaɪ/	(油で)揚げる, 炒る
honey 名詞	/ˈhʌni/	蜂蜜
toast 名詞	/toʊst/	トースト
finger 名詞	/ˈfɪŋɡɚ/	指
soup 名詞	/sup/	汁, スープ
steak 名詞	/steɪk/	ステーキ
lime 名詞	/laɪm/	ライム

動画に出てくる句動詞

単語	発音	意味
go down 動詞		降りる, 降下する
hands up	/hæn(d)ˈzʌp/	手を上げろ！
take out 動詞		取り出す
come out 動詞	/ˌkʌm ˈaʊt/	出る
find out 動詞		見出す, 調べる
go ahead 動詞	/ˌɡoʊ əˈhɛd/	どうぞお先に

繰り返し練習したい文

動画に出てくる短く完結した文です。日常会話でそのまま使えます。

What do we even have here?
How do you have time for fondue?
Max, what are you doing?
Visually, what do we think?
Nick, why'd you vote for me?

この動画の文法

話し手がよく使っている文型を、動画の実際の表現とともに紹介します。

文型	動画での表現
現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している	i've never done · have perfectly broken · I've done
受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる	will be eliminated · is burned · should be eliminated
関係詞節 who / which + 節 — 人や物について情報を加える	one who did · sauce, which is
最上級 the -est / the most … — グループの中で一番	the biggest · the best · the worst

注意したい発音

話し手はI'm, don't, we'reなど、短縮形や弱形を214回使っています。聞こえたとおりの短い形で発音しましょう。

「th」の音: thin /ˈθɪn/, smooth /smuːð/
「sh」と「zh」の音: chef /ʃɛf/, dish /dɪʃ/, shell /ʃɛl/, crush /kɹʌʃ/, gosh /ɡɑːʃ/
長い単語（アクセントの位置に注意）: ingredient /ɪnˈɡɹiːdi.ənt/, eliminate /ɪˈlɪm.ɪ.neɪt/, visually /ˈvɪzju.əli/, congratulations /kənˌɡɹæt͡ʃəˈleɪʃ(ə)nz/, unbelievable /ˌʌnbɪˈliːvəbl̩/

日本語話者が苦手な音：

/r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: carefully /ˈkɛɹf(ə)li/, congratulations /kənˌɡɹæt͡ʃəˈleɪʃ(ə)nz/, roughly /ˈɹʌf.li/, grateful /ˈɡɹeɪtf(ə)l/, adorable /əˈdoɹ.əˌbəl/
/v/ — /b/ にならないように、上の歯を下唇に当てる: flavor /ˈfleɪvə/, visually /ˈvɪzju.əli/, involve /ɪnˈvɑlv/, unbelievable /ˌʌnbɪˈliːvəbl̩/, caviar /ˈkæv.iˌɑɹ/
/f/ — 「フ」ではなく、上の歯と下唇で出す: chef /ʃɛf/, beef /bif/, fry /fɹaɪ/, finger /ˈfɪŋɡɚ/, flavor /ˈfleɪvə/

この動画での練習方法

まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
自分の声を録音して元の音声と比べます。chef, lobster, sauceなどの単語に特に注意しましょう。

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイングのやり方: ステップ別の完全ガイドを読む →

シャドーイング練習: $1 vs $10,000 Mystery Box Challenge - 動画で英語スピーキングを学ぶ

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このレッスンの語彙とスピーキングのポイント

この動画の重要語彙

動画に出てくる句動詞

繰り返し練習したい文

この動画の文法

注意したい発音

この動画での練習方法

シャドーイングとは？英語上達に効果的な理由