シャドーイング練習: I Trained A Rat To Cook Ratatouille - 動画で英語スピーキングを学ぶ

練習モードを選ぶ

各モードは全画面の練習ルームで開きます。

240 文

文が短すぎたり長すぎる場合は、Editをタップして調整してください。

Nick: This is Remy, and for the past year I've been teaching him how to cook.

I know it sounds crazy, but what if it's not? In the movie Ratatouille, A food loving rat dreams of becoming a chef, and that dream becomes a reality when he unexpectedly becomes friends with a young kitchen worker at a fancy restaurant in Paris. The two of them team up and eventually impress the most feared food critic in all of France, and together they proved that anyone can cook, even a rat.

It's one of the best movies ever, but that's all it is just a movie.

But it got me thinking what if I could actually teach a rat to cook?

Rats are one of the smartest species on the planet, with great problem solving skills and incredible memory, and even high emotional intelligence.

And most importantly, they're very trainable.

So I did what any YouTuber would do.

I got a smart looking rat and built a full custom kitchen with every piece of specialized equipment a rat would need to cook the perfect dish.

Then I brought in a food critic who's never seen the movie Ratatouille and dressed him up as Anton Ego and tricked him into eating food that had been prepared by my rat.

And I'm going to show you how I did it before cooking anything.

The first step is to wash your hands.

So go over to the sink and just wash your little paws.

I don't know if you remember from the movie, but Remy washes his hands with one single drop of water. Remy, wait right there a sec.

I gotta wash my hands, too.

Once we both washed our hands, it's time for Remy to choose the proper ingredients.

This custom shelving will allow the rat to start right here.

Then go all the way up to the top.

And then starting from the top row, all the way down, hit all these levers that will choose the correct ingredients along the way.

There are six ingredients here that are correct.

The rest are wrong, so we'd better hope he doesn't choose any of those.

Okay, Remy. Three.

Two. One go.

Two ingredients on the top row.

First basil. Great job.

Hit the oregano. Oh, you got it.

Second row has nothing that you should hit.

Good job. Third row yellow squash.

Great job. Hit the zucchini.

Come on. We just need two more eggplant.

You got it. Uh oh. What are you doing?

We don't eat broccoli. I'm not mad about you having a little snack, though.

That's okay. You deserve it. We need the tomatoes to make ratatouille, though.

Come on. Good job.

Come on out. You're done.

Come on. Here we go.

Now that Remy has properly selected all the ingredients, it's time to chop.

This part is very important.

You ready? Let's start first with the zucchini.

Because knives are dangerous I'm going to help with this part.

And using remi's weight we're going to carefully go ahead and just start chopping.

These have to be very nice thin slices.

And I have to make sure that Remy doesn't actually eat them as we go.

Let's go now with the yellow squash.

Remy, you are doing a fantastic job and these slices look amazing.

The third of our four vegetables is this eggplant.

Probably my least favorite, if I'm being honest, Remy, but it's important in a ratatouille and we just can't skip it.

Don't eat the eggplant. That's for later.

The last one is this Roma tomato.

People will often choose Roma tomatoes for ratatouille because they're a little bit firmer than most tomatoes.

And now that all our veggies are cut, I need some help carrying them over to the next step. So the next important step in cooking is putting all of the ingredients onto the plate. Hey Remy, help me out!

One of the most important things about being in a kitchen is having everything neatly organized, and the fact that Remy is helping me this much right now is amazing.

Oh, don't eat the vegetables. That's for later.

We've cut our veggies, but ratatouille is not complete without that base sauce.

But first we need a saucepan.

What a cool looking red Vespa you got there.

Good job. Next up is making the sauce.

You tell me, where do we start?

Remy is trying to turn on the flame, which a I don't think is a good idea, and B does not seem to be working. I'm going to place you carefully over here and then turn on the fire for us. And if you can start spinning that wheel, it'll put the olive oil straight into the pot for you. There comes the olive oil.

And keep it going, Remy. Keep going, keep going.

And that's perfect.

So we will go in first with our garlic and then in with our onion.

That will be the base of a delicious sauce.

As you know, Remy, the key to cooking off onion and garlic is making sure that it doesn't burn and making sure that you're stirring it constantly.

And because you have just tiny little arms that can't really stir.

We have this automatic stir setup, but somebody needs to turn it on.

And because I'm not cooking any of this, you are you ready.

Let's go. Go up the steps to hit the button and here we go.

It is on. What I like right now is that Remy is smelling to make sure everything is cooking properly. And that is the mark of a great chef.

And it really smells amazing to get our canned tomatoes that will finish out the sauce. We've created this massive pulley system that will allow Remy to climb up these stairs. Then get in this pot and go down the pulley.

And this will then bring the can of tomato sauce up to us, where we can then open it together. Remy. Ready?

Go! You got this. Go go go go go!

All the way up to the pot. The pulley should start to go.

We boom! We got the tomato sauce. Remy.

Great job. Now to open the canned tomatoes.

This is an automatic can opener, and I need you to hit the button.

Here you go. It's gonna be a little bit of a ride that looks like fun.

And now hit it one more time to finish it.

Our sauce, as I'm sure you can smell.

Remy is smelling incredible.

So now it's time to throw in those crushed tomatoes that you opened up.

Now, when you're finished eating my ear, focus on the sauce.

We just need to let this simmer for a little bit.

And once you tell me it's ready, I'll help you blend it up.

Remy, you've gotten really good at cooking because that right there is a perfect sauce.

Stirring up this sauce is another one of those things that Remy wouldn't have done a great job with, and I think it's a little bit too dangerous.

But remember, Remy still basically made this entire sauce all by himself.

I just have to help with a bit of presentation to make sure it looks perfect for our food critic. Also, if you remember from the movie, linguini helped Remy all the time. For now, though, we got to taste this sauce.

Let's get up nice and close first.

Just smell. Smells good.

Right? I know you want to taste.

Let's go. What do you think?

I'm gonna taste some while you're tasting it too?

That's actually really good.

Before we start to assemble the ratatouille.

We need to preheat the oven.

So you tell me where to stop, okay?

Down. Down is 310 good, or do you want it a little bit lower?

Remy seems to be losing interest.

Maybe a tiny bit lower. Like 300.

100

Is that good? We have preheated the oven and now it is time to start ladling that sauce right into our pan.

101

You just tell me how many scoops you want more?

102

Okay, okay.

103

This just made me remember one of my favorite scenes in the movie, where Remy spreads out the sauce for the base of his ratatouille.

104

It looks so good, and we have to try to make it just as smooth as that.

105

Now it's time to plate. And that means Remy's gonna crawl all the way up around me and right onto my head.

106

We need to do this together to layer the perfect ratatouille.

107

We already have this beautifully cut plate of vegetables.

108

Remy, your tail is right in front of my line of sight.

109

We'll grab one slice of eggplant, one slice of tomato, one slice of zucchini, and one slice of yellow squash.

110

Does that work? Yeah. I'll go right down into my pan, and then we'll just continue with those same layers going all the way around until we have a beautiful pattern.

111

Remy, anytime you think of something or see anything out of place, you just have to tell me with the top down view that you have here, you probably have a better line of sight than I do. Also, while you're up there, just make sure you're keeping an eye on the oven because the second that is preheated and ready to go, we should have our ratatouille assembled and done so that we can get cooking because that food critic is hungry. We've added in our final layer and our ratatouille is ready to cook.

112

Remy, why don't you just take a closer look to make sure you're happy with all this?

113

The last step before putting it in the oven is to do a light covering with parchment paper, and we are good to go.

114

While the ratatouille is baking, I'm going to do a few fun tricks with Remy while I remind you to go hit that subscribe button.

115

I need your help to become the biggest food and cooking channel in the world.

116

And also, if you're already subscribed, please make sure you go and turn on notifications so you don't miss more videos like this.

117

If Remy hits the bell, that means the ratatouille is done, and the last step before we serve it to our food critic is to actually plate our ratatouille.

118

This has to look perfect so that our food critic suspects.

119

Nothing. Now, plating a ratatouille can be very tricky.

120

We'll start collecting up small amounts of all of our vegetables.

121

And again, we need to make sure the colors look really nice.

122

As you can see, I'm sort of picking through all the ones available to make sure that they're evenly sized throughout.

123

And because this has to look perfect, I'm going to be a little bit picky.

124

Once we've put together a nice stack of vegetables here, I'm going to go ahead and place that into the center of our plate.

125

As you know, Remy, we need to build some height for this thing to really pop.

126

And then together, we're going to press down really hard to make sure that that's in there. Now, Remy, there's sort of a moment of truth as I pull the ring mold off our ratatouille, and that should hold high and tight just like that.

127

And then to finish, I'll place a few more veggies right over the top.

128

We'll add just a light touch of olive oil to give them that nice glisten.

129

And then this part is really important because we worked so much on this sauce, we need to carefully go right around the ratatouille.

130

Then we'll grab a few leaves of parsley all around the edge just to make it look nice.

131

Everything looks done except for the grand finale, which is all up to you, my friend.

132

In one of the final scenes of the movie Ratatouille, Rémy places a single chive over the top of the dish, and even though I could easily help my Remy do this, I felt it only be right if Remy did the final step himself.

133

We have our finished plate of Ratatouille right here, and Remy will start by jumping up this platform and onto the end of this diving board here, where there awaits this chive. Remy's goal will be to drop this chive onto the top of our ratatouille, to finish the dish once and for all.

134

Here we go. Come on, come on, come on.

135

Think about everything we've been through together.

136

You know where to put that chive.

137

Oh, that right there.

138

Remy, is a perfect, beautiful ratatouille that you just made.

139

In fact, I think you just made history as the first ever rat to successfully cook a ratatouille in real life.

140

Now that your dish is complete, we will face our toughest challenge yet.

141

Serving this to the food critic.

142

And I'm gonna leave you off to the side because he can't know that you actually made it. And now that all the cooking is done, it's time to see if we can fool our food critic into eating ratatouille that was made by a rat.

143

But first we'll dress him up as Anton Ego, the food critic from the movie.

144

This is Dennis. He's actually a health inspector whose full time job is literally going into restaurants and making sure there aren't any rats in the kitchen.

145

So because of that, and because he also hasn't seen the movie Ratatouille, I thought he'd be the perfect person to eat food cooked by a rat.

146

The question is, can we actually fool him?

147

Dennis: Are we done?

148

Nick: Not yet.

149

Dennis: Now, are we done?

150

Yes. Much better.

151

Nick: Please take a seat. Go ahead.

152

Before we begin, I just want to be clear.

153

You have no idea what's going on.

154

Is that correct?

155

Dennis: That's correct.

156

Nick: You don't know why you're dressed up.

157

You don't know what you're going to do.

158

You just trusted me to come and taste some food.

159

Dennis: I don't even know what it look like.

160

Nick: That is true. You have not looked in a mirror.

161

You have no idea what you look like.

162

One more touch before we get started.

163

Hold on. Dennis: Is that a green screen?

164

Nick: It is indeed.

165

Dennis: So, what's going on?

166

Nick: Don't you worry about that.

167

Dennis: Now I'm worried.

168

Nick: Before we begin, would you like a glass of wine?

169

Dennis: I would. Nick: I don't do this often.

170

Dennis: It shows.

171

Well that's good. Nick: Tell me when.

172

Dennis: When. Nick: I'll be right back with your food.

173

What I've placed before you is called ratatouille.

174

It's actually a famous French dish.

175

It's quite simple. It's just vegetables.

176

There's a nice sauce that's been placed on the outside, finished off with a touch of olive oil, and very important, a single chive.

177

I have transformed everything around us into a scene from this movie called Ratatouille.

178

You've never seen it? Dennis: No.

179

Nick: It's my favorite movie and this is one of my favorite dishes.

180

Because of that. All I want is your honest feedback.

181

Dennis: Let me try the sauce.

182

It's very good. It's kind of a simple dish, but it was executed pretty well.

183

Nick: If you're giving it a ranking out of ten on the visuals and on the taste, where are you putting it?

184

Dennis: I would have to go with a nine.

185

Nick: Would you order this at a restaurant?

186

Dennis: I would. Nick: Does it make you want to go back in for another bite?

187

Dennis: Absolutely.

188

Nick: Did you think I could cook this well?

189

Dennis: I did not.

190

I'll be honest.

191

Pleasantly surprised.

192

Nick: Feel free to take A few notes and I will be right back.

193

Dennis: Ratatouille. An excellent flavor, but you can taste all the different vegetables.

194

Nick: So, Dennis, one last thing.

195

Okay, I realized I forgot to introduce you to the chef.

196

Dennis: Aren't you the chef?

197

Nick: So, surprisingly, I'm not actually.

198

Would you like to meet him?

199

Dennis: Of course.

200

Oh. What? Nick: That's the chef. We spent a year training this rat to be able to cook.

201

He actually prepared this ratatouille for you.

202

Dennis: He did? Nick: Do you believe me?

203

Dennis: No.

204

Nick: Can I have the iPad? What's going through your head right now?

205

Um. Dennis: Confusion. Disgust.

206

Nick: It's a real rat. Dennis: Yeah.

207

Nick: Are you shocked by that? Dennis: Yeah.

208

Nick: Do you like rats? Dennis: No.

209

They're disgusting. Nick: His hands.

210

Were washed. If you were curious.

211

Dennis: Okay.

212

Nick: This is how we picked all the ingredients.

213

The rat actually was trained to know which levers to hit.

214

Yes, he did lick the ingredients once in a while.

215

I'm sorry. This is actually us prepping the sauce that you ate.

216

This is our olive oil pulley.

217

There's the rat running. And look how it spins the olive oil down.

218

Dennis: Oh, that's pretty cool.

219

Nick: This is how we actually got that chive on top at the end.

220

Dennis: Wasn't that nice?

221

Nick: You seem like you're sort of warming up to this whole idea.

222

Dennis: I don't think so.

223

Nick: Are you mad right now?

224

Dennis: I'm not.

225

Mad. I'm shocked.

226

I ate that little disappointed.

227

Nick: In me or the rat?

228

Dennis: In you. The rat did awesome.

229

Nick: You said it was delicious.

230

You admitted everything in 4K.

231

Nick: Are you happy you came out here today?

232

Dennis: Absolutely.

233

Nick: As a health inspector and as a food critic, will you agree that anyone can cook?

234

Dennis: I would think so. Nick: I need.

235

You to say the whole thing.

236

Dennis: I would have to agree that anyone can cook even a rat. Nick: You wanna hold him?

237

Dennis: No.

238

Nick: Do you really not? He's so cute.

239

Dennis: Yes, he is cute.

240

How did I get myself into this?

アプリをダウンロード

流暢に話すために必要なすべて

AI発音採点文ごとに採点

IPA練習すべての音をマスター

単語学習自分の単語帳を作る

単語ゲーム遊びながら覚える

QRをスキャン

Download on theApp Store Get it onGoogle Play

同じチャンネル

FOR YOU

この動画で身につけるスピーキングスキル

この動画の会話は、日常的な指示や驚き、励ましの表現がたくさんあり、自然なスピーチのリズムと感情を込めた発音を練習できます。例えば「Good job」「Come on」などの短いフレーズは、リアルな場面でよく使われるので、シャドーイング（shadowing）で覚えると実践的です。また、「I'm not mad about you having a little snack」のような長い文も、ポーズやアクセントを押さえることで、スムーズな会話力が身につきます。

聞き取りに注意すべき音のつながり

英語の発音を良くするコツの一つは、連結音（connected speech）を覚えることです。この動画では「got it」が「gɒtɪt」ではなく「gɒtɪt」（実際には母音が弱まり、つながって発音されます）、「what are you doing」が「wɒtəjuːduːɪŋ」となっています。また、「I'm going to」が「I'm gonna」に短縮されるのもよく見られる例で、これらを聞き分けることで、リアルな会話の理解度が上がります。

ネイティブのように話すコツ

ネイティブのようなリズムとアクセントを身につけるには、シャドースピーチ（shadow speech）の練習が効果的です。動画のスピーカーは、励ましのときに声が高くなり、心配なときにはゆっくり話すなど、感情に合わせたイントネーションが特徴です。例えば「Come on, Remy」では「Come on」を強く発音し、「Remy」を軽く終わらせることで、親しみや励ましの気持ちが伝わります。シャドーイングサイト（shadowing site）を使って、何度も繰り返し練習すると、自然にそのリズムが身につきます。また、「You deserve it」の「deserve」は「dɪˈzɜːv」とアクセントが2番目の音節にあり、これを押さえることで、ネイティブらしさが増します。

この動画を使って、シャドーイングを続けると、英語の発音やリズムがだんだん自然になり、実際の会話でも自信を持って話せるようになりますよ！

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	has properly selected · We've cut · We've created
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	are cut · is preheated · is called
最上級 the -est / the most … — グループの中で一番	the most feared · the best · the smartest
動詞 + -ing enjoy, keep, stop… + -ing — 後ろに-ing形が続く動詞	start chopping · start spinning · Keep going

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: I Trained A Rat To Cook Ratatouille - 動画で英語スピーキングを学ぶ

練習モードを選ぶ

アプリをダウンロード

10 Levels Of Spicy Food

Brazil vs Norway Food

Fire Paan

I Ate The World's Best Pizza

Testing Dry Aged Steaks

100 YouTubers Cooked For Me

Too Much Butter...

I Tried Every Viral TikTok Food Hack

I Ate The World's Best Sandwich

France vs England Food

France vs Spain Food

World Record With Gordon Ramsay!

Norway vs England Snacks

I Cooked Against Robots

I Cooked For A Lion

I Cooked Against My Girlfriend

I Cooked EVERY YouTuber’s Last Meals

$1 vs $100,000 Plane Food

I Cooked Every Food From SpongeBob

I Ate Every Japanese Fast Food

Learn English with RATATOUILLE — Remy's Family

A Day in My Life 23: Cooking Rice

Uncle Roger Learn To Make Lobster Roll (ft. NICK DIGIOVANNI)

Keep your station clear

How to Season a Cast Iron Skillet, With Rajiv Surendra | Life Skills With Rajiv

Simulating an Ocean for 100 Days

How To Bake Sourdough Like A Pro

I Tested 1-Star Restaurants

Feeding Bill Gates a Fake Burger (to save the world)

Uncle Roger Roasted This Chef. HE RESPONDED

I can’t cook!" – Rat helps Linguini cook for the first time | Learn English with Movies

この動画で身につけるスピーキングスキル

聞き取りに注意すべき音のつながり

ネイティブのように話すコツ

この動画の文法

シャドーイングとは？英語上達に効果的な理由