シャドーイング練習: Dua Lipa Makes Roasted Sea Bass Dinner | Now Serving | Vogue - 動画で英語スピーキングを学ぶ
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163 文
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1
I did see the ladder, I just wasn't sure if it was like a prop I could use.
はしごは見たんだけど、使っていい小道具なのかどうか分からなかっただけだよ。
2
Hey Vogue, I'm Dewey Lipa and today I'm going to cook a roasted sea bass on potatoes.
Vogueの皆さん、こんにちは。デューイ・リパです。今日はポテトを敷いたローストシーバスを作ります。
3
Quick, easy, simple, perfect for lunch, dinner, whatever.
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Drink first, obviously.
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I'm making a Negroni.
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It's equal parts gin.
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Oh, I should have put ice in it.
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There you go.
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Campari and vermouth.
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Little mix.
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I just love a Negroni.
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Some people find it quite medicinal, but maybe it's my medicine, baby.
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Bloody hell, that's strong.
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Mm, now I'm gonna cook even better.
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All right, perfect.
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So now drink's done.
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I feel like any time I cook, it's kind of like cowboy style.
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It's whatever's in the fridge, and I just pull things out.
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But today is a dish that I make really, really often.
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On the ingredients list today is potatoes, obviously, garlic, anchovies, kalamata olives,
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capers, tomatoes, bit of rosemary, bit of basil.
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I like to mix it up.
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And then salt, pepper, chili flakes, olive oil.
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That's it.
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After I've washed my potatoes, I keep it really simple.
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I just cut them into discs.
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I'll pop all these here in the tray.
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Just like that.
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And then I'll separate them so they have some space in there.
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And the potatoes kind of go in first because they need a bit more cooking time than the fish.
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So I'll pop the potatoes in for like 30 minutes.
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And that's kind of all I do for a little bit, but I'll take out the fish.
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Okay, I'll cut this open just a bit more.
34
I like to put some garlic and bits in there.
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So I'm just going to put salt on the inside of the fish
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and on the outside so that the skin crisps up.
37
Winding down after a show, it always takes me a second because the adrenaline is so intense.
38
It takes me a second to kind of calm down from all the excitement from the show.
39
If it's not just sitting in my dressing room for a little bit with friends, family, then I'd probably head back to the hotel and run myself an Epsom bath,
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take a bunch of magnesium and go to bed.
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That's a whole clove of garlic that will just cook in there with the fish.
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These I'll smash up and then I'll put in with the potatoes later.
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I like to leave a lot of these just skin on because they roast really nicely
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and they become all soft and gooey.
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So I'll put those on the side there and then you can chuck up some tomatoes.
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The shows night after night are so rewarding.
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That's my favorite part about tour.
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I also love traveling and exploring new places and going to different restaurants
49
and trying new food and museums and galleries and just meeting new people.
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That's my favourite part about touring.
51
The hardest part is being away from home.
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That's the thing that I miss the most.
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Whenever I'm home, it's dinner parties.
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That's why I like Christmas and that kind of period so much, because everyone's at home.
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You can make plans with everyone, come over.
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To be honest, the last time I got a little bit flustered was this Christmas when Ruthie Rogers,
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renowned chef, decides to pop over for Christmas, and I'm just about to put the potatoes in the oven,
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and my pan that I bought that I was really proud of didn't fit in my oven.
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And so everyone in my family was basically trying to talk to Ruthie to distract her from the fact
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that I was just trying to shove in this massive tray.
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But it all worked out.
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I did impress her in the end.
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I'm really lucky because my family are the people closest to me.
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They're my best friends.
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And I love the, I don't know, the fact that we can travel the world together, have these amazing experiences.
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And my siblings, you know, I just, I like hanging out with them all the time.
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My sister, Rena, she couldn't come down to Australia this time.
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She was on her own adventure.
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And I think me and my little brother, Jin, really missed her this time around.
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We missed our drinking party.
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Negronis just didn't taste the same without her.
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People do really love to joke about the fact that I'm always on holiday.
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I'm not always on holiday.
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I just make everything I do feel like a holiday.
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So I think the way it looks probably on Instagram is like, oh, she's traveling again, which is true because I am traveling, but I am touring.
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And so when I'm touring, I'm like, all right, I'm going to go and try this restaurant.
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I'm going to go out and try this bar.
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I want to try this drink.
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I want to try this sandwich.
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I want to meet this person.
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I want to go to this museum.
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So I totally get where that's come from.
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And I'm okay with it.
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And then whenever anybody goes to places, pretty much anywhere in the world, they can ask me and be like, hey, do you know a restaurant or a sandwich spot
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or a good bar or something to see and do in the city?
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And more oftentimes than not, I'll have like the most extensive list of all time.
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And you'll have a great time.
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I'm going to check on the potatoes quickly.
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Yeah, they're looking, they're starting to soften a little bit.
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So I think I can, I can pop the fish and the other bits on top.
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the screaming potatoes, the garlic as it is, and then I'm gonna pop the fish just like that on top.
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Very cute.
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Capers, the olives, and then a few of these anchovies.
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That extra bit of saltiness on the potatoes.
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Do a bit of this rosemary.
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Okay, and then I just pop that all back in.
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So I'm going to now get you all drunk with me.
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I'm going to make a jug of Negroni.
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So I'll just go with maybe, I don't know.
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I've got one for you.
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All right, cheers.
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Thank you.
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Cheers.
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Cheers, cheers, cheers.
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Oh, that's strong.
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Another piece of ice and it does kind of level out.
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I think London is, I don't know, makes up so much of who I am.
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It's definitely influenced my style and there always being a toughness, even to the femininity in everything that I wear.
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I also feel like musically, there's just like a kind of stomp to it.
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It's just like, I don't know, a rawness to the beauty of London.
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And I think I like to try and include that in a lot of the things that I do.
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I like the juxtaposition.
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I like kind of the hardness with the pretty things.
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What London has that no other city has is the abundance of amazing parks that we have all over the city.
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I just love it.
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I think there's just amazing walks and it's
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so nice to be in nature and it's so peaceful and it takes you away from the bustling city.
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And I feel like not very many cities have that just on your doorstep, really.
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I'm gonna just check on this fish and these potatoes.
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Oh my God, it's looking so good and it smells so good.
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Sexy mittens to go with my luck.
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Piping hot, I mean, I feel like it's not bad.
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And it smells so good and fresh and delicious.
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That's looking good.
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Okay, so while I wait for that to cool down, I'm going to make, let me just finish this.
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One more drink.
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Mm-hmm.
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Party trick of any kind.
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Just handling my drink really well.
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Not looking that drunk when I'm that drunk.
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Favorite thing that Cal cooks for me?
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Well, I guess we have this thing called Cal's calf, and that's breakfast, because he does that really well.
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So you're gonna get the crumpet with the butter and the marmite and the eggs and bacon,
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sausage, Tomatoes, mushrooms, avocado, whatever.
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Cal's calf, 10 out of 10 experience.
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That's my favorite thing.
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I think both me and Callum would say that I'm the best chef, but he's sous chef.
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Like he helps me around the kitchen all the time, so we would make everything together.
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But I think I would take the lead.
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It looks really good.
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All right, I'll check if it's poisonous then first.
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Yeah, that's banging.
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It's really good.
144
It's just so simple and easy, and I feel like anyone can do this.
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You literally have to just throw everything in a tray and roast it.
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Mm.
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And the skin on, I think, is really...
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It just adds to the crispiness.
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Not bad.
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My favorite meme of myself.
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There's only one really good one.
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There's me doing that.
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Dance.
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And do you know what?
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That is the dance that people do when you have a good bite.
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You know when you just like eat something delicious, then you start dancing and going like, this is so good.
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That's what that is.
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So actually that works perfectly for this interview.
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I thought it was a bit of a rogue one, but that's a good question.
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And it works.
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Thank you so much for having me, Vogue.
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I am perfectly full and perfectly drunk now.
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So I hope you enjoy this video and you too will be perfectly full and perfectly drunk.
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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B1レベルのスピーキングレッスンは、動画「Dua Lipa Makes Roasted Sea Bass Dinner」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：potatoes, fish, pop。 この動画には、シャドーイング用の文が163文、単語が1591語あります。 音声の長さは10:23です。 話す速さは1分あたり約153語で、日常会話に近い自然なペースです。 英語の頻出3,000語に含まれる単語は80%だけなので、語彙は難しめです。
この動画の重要語彙
動画の中で特に難しい単語15語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| potato 名詞 | /pəˈteɪ.təʊ/ | じゃがいも, 馬鈴薯 |
| garlic 名詞 | /ˈɡɑɹlɪk/ | 大蒜, 蒜 |
| tray 名詞 | /tɹeɪ/ | 盆, トレイ |
| tomato 名詞 | /təˈmeɪ.toʊ/ | トマト |
| roast 動詞 | /ɹoʊst/ | あぶり焼きにする, 焼く |
| olive 名詞 | /ˈɑ.lɪv/ | オリーブ |
| chef 名詞 | /ʃɛf/ | 料理人, 調理師 |
| anchovy 名詞 | /ˈænˌt͡ʃoʊ.vi/ | 片口鰯, カタクチイワシ |
| rosemary 名詞 | /ˈɹoʊzˌmɛəɹi/ | ローズマリー, 迷迭香 |
| calf 名詞 | /kɑːf/ | 子牛 |
| oven 名詞 | /ˈʌ.vn̩/ | オーブン |
| avocado 名詞 | /ˌɑvəˈkɑdoʊ/ | アボカド, 鰐梨 |
| bustle 名詞 | /ˈbʌsəl/ | バッスル |
| femininity 名詞 | /fɛmɪˈnɪnɪti/ | 女らしさ, 女性性 |
| magnesium 名詞 | /ˌmæɡˈnizi.əm/ | マグネシウム, 苦土素 |
動画に出てくる句動詞
| 単語 | 発音 | 意味 |
|---|---|---|
| come over 動詞 | 遣って来る | |
| cool down 動詞 | /kuːl ˈdaʊn/ | 冷める, 冷える |
| go out 動詞 | 出る | |
| take out 動詞 | 取り出す |
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。
- Mm, now I'm gonna cook even better.
- I'll pop all these here in the tray.
- That's my favorite part about tour.
- That's my favourite part about touring.
- That's the thing that I miss the most.
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 |
|---|---|
| 最上級 the -est / the most … — グループの中で一番 | The hardest · my best · the most extensive |
| 動詞 + -ing enjoy, keep, stop… + -ing — 後ろに-ing形が続く動詞 | love traveling · start dancing |
| 「going to」の未来表現 be going to + 動詞 — 予定や、起こりそうだと分かること | I'm going to cook · gonna cook · I'm just going to put |
| 「will」の未来表現 will + 動詞 — その場の決定、約束、予測 | I'll pop · I'll separate · I'll take |
注意したい発音
話し手はI'm, I'll, don'tなど、短縮形や弱形を54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。
- 「sh」と「zh」の音: chef /ʃɛf/, juxtaposition /ˌd͡ʒʌk.stə.pəˈzɪʃ.ən/, mushroom /ˈmʌʃˌɹuːm/, shave /ˈʃeɪ̯v/, smash /smæʃ/
- 長い単語（アクセントの位置に注意）: avocado /ˌɑvəˈkɑdoʊ/, femininity /fɛmɪˈnɪnɪti/, juxtaposition /ˌd͡ʒʌk.stə.pəˈzɪʃ.ən/, kalamata /ˌkæləˈmɑtə/, magnesium /ˌmæɡˈnizi.əm/
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。potato, garlic, tray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。