シャドーイング練習: I Tried EVERY Seafood with Steak! - 動画で英語スピーキングを学ぶ

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On today's video we are taking surf and turf to a whole nother level.

As you can clearly see we have every single type of seafood you can think of

but the question is which one will pair up perfectly with steaks?

We're about to find out as we're gonna be ranking them from 1 to 10 to find out

which one is worth your hard -earned money.

And with that being said we're starting from the least expensive all the way up to the most expensive.

Now check out these.

These are simple humble sardines.

They are actually pricey.

We're not using this one.

We're starting with this one that costs one dollar.

The other ones that look pretty I got it from Portugal.

This one is just from my basic grocery store.

There's nothing wrong with it, it's inexpensive.

Now what I'm about to do is to pair this up with steaks

and give it to the judges so that we can find out

if this is actually good with steak or a complete disaster.

Wow, I'll keep my mouth shut and let the judges decide

It's a little off

Like the sardine adds like a saltiness to the steak

So it makes it like extra savory

Which normally is a good thing

But for here I think it's just a little bit overpowering

I enjoy the saltiness of the sardine with the steak I mean I think it was a good combination

The sardine adds an extra savoriness and umaminess to the steak

It wasn't bad

It's $1 sardine gets.

I'm giving it a seven.

Honestly, it wasn't that bad.

I got a seven as well.

I enjoyed the flavors with the steak and the sardine.

I'm giving it a four.

I did not like the combination.

Plus the sardines made the steak oily.

Not a fan.

Dungeness crab.

Take a look at this one.

It's alive, everybody.

It comes from the cold ocean water, which makes the meat extra tasty.

So Mark, what is the best way to cook this in the easiest possible way?

15 minutes in a boiled water and it's ready to go.

So first things first, we pop the head off.

Comes nice and easy.

Gills is the only thing you don't eat.

Legs off.

I gotta say that sounds satisfying.

The legs are the most priced part using scissors.

Go on one side.

Once you cut it, pop the top.

Wow, just like that.

Beautiful dungeon scrap.

Well that's good by itself, but I'm wondering what will happen when we pair up with steaks.

Cheers!

Mm -mm.

Wow, I actually really liked that.

That was really good.

That was pretty good.

What I can say, that steak was flavorful.

I couldn't really feel the crab.

I felt like a subtle sweetness, but for me, it was kind of like mixing the textures of that nice, juicy, tender steak and that crab.

It was a little bit weird.

I've never had that combination together like that, so the textures threw me off, but the flavors were good.

I thought it was really good.

I mean, the texture of the steak and the crab mixed together was a little different than we're normally used to,

but honestly, that crab meat was really good, really fresh, really flavorful.

I mean, I really can't complain.

It was really good.

and the Dungeness crab gets, I'm gonna give it a six.

The steak was just too overpowering.

I'm giving it a five.

It was only steak.

I'm also gonna give it a five.

I thought the flavors were good, but the textures did not mesh well.

Not a good combo.

Sea urchin.

It's known as uni, found on California's west coast, and when you go to Japan, you see this paired up with steaks all the time.

So I really have high hopes for this one.

This one is alive, even though it doesn't look like it's alive,

but if you grab a little bit of lemon and you squeeze it on top, they start moving everybody because of the acidity of the lemon.

Now here's the thing, I love sea urchin but I'm not an expert at it.

Mark!

Flip it upside down, find the mouth, the beak.

Super crunchy.

Wow look at the interior, there's a lot of things.

And now what happens Mark?

Just flip it here.

Well that doesn't look very appetizing huh?

Then now what happens?

We got to clean this up right Mark?

Yes.

How do you do that?

Take your twizzers and just break extra shell.

Fun fact about urchins, if you look inside no matter where they come from

which species they are it's always five pieces inside

i'll be honest with you as you're cleaning it up doesn't look very appetizing

but i had these brother and i know i like them

so i cannot wait to see what the judges are actually going to be think about this

because pairing it up with some steaks i absolutely love it

but here's what we got for the judges let's see what they think

100

I really like the creaminess of the uni in combination with that steak.

101

That is a way better pairing than that crab we had earlier.

102

Way better texture.

103

Yes.

104

With both of them.

105

They actually meshed together so well.

106

Instead of the last dish where they were kind of fighting each other.

107

That was way better.

108

No, this one definitely had a better flavor to it.

109

I mean, the uni has such a more pronounced flavor compared to the crab

110

that it really stands out more with the steak.

111

So, I mean, in my opinion, this one was way better.

112

No, yeah, it had a very stronger flavor it's not mild compared to the dungerous crab

113

and the uni gets i have to give

114

that one a nine it was

115

so good compared to the last one like how could i not an eight just

116

because i know there's probably something better

117

but the combination of this one i don't know

118

if someone can beat this i gave it a nine as well like felix

119

i liked it a lot this time the textures

120

and flavors were perfect together goose net barnacles they look strange but tastes amazing.

121

In some countries, they are one of the most expensive foods.

122

Now to eat them, you simply boil them with water and salt for about 12 minutes.

123

And I love how they change color.

124

Now to eat them, it's kind of simple.

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Pinch the top and also the bottom and you pull it out.

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I gotta try it.

127

Oh, this one is meatier.

128

This one's actually better than the one I had in Portugal.

129

But we're not finished with this one here because we actually have more things on this round.

130

Abalone.

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Abalone is a prized sea snail.

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It's very hard to catch and can be grilled or steamed but also eaten raw.

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So this one I already washed and also took it out of the shell.

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Now go ahead and beat it up a little bit so

135

that we can tenderize it and then I'll slice it super thin.

136

And we also have a conch.

137

Now what we want is this part right here.

138

So you first break the shell for the pressure to release and then you just pull it out like this.

139

And also gooey duck, a giant clam with a long neck.

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I know it looks kind of funny because of its shape but there's nothing to make fun about.

141

It can live up to a hundred years.

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It looks crazy and I don't know how to clean it.

143

Mark!

144

To clean this bad boy right here all you're gonna do dip it down in a hot water.

145

Oh it kind of shrinks when you do that huh?

146

You would have thought that they would do that in cold water but apparently they do that in hot water.

147

Put in a cold water so we prevent it from cooking.

148

Got it.

149

So it stays nice and raw.

150

Take your shocking knife, put it in a shell,

151

one side, other side, open it up and if we did it right it should just come up.

152

I gotta be honest this is one of the most craziest ones so far.

153

And we're gonna make a salad out of the body and we're gonna keep the siphon for such streaming for later.

154

Let's do it.

155

Now he grabs everything and put it in a bowl.

156

He grabs his signature shellfish sauce.

157

He throws it in a bowl, mix it all together and here's where the magic happens.

158

Put it on top of some beautiful steaks, give it a nice little torch and that is going to be the judge's bite.

159

Cheers.

160

Cheers.

161

Wow.

162

I really like the flavor of that sauce and

163

that seafood with the steak bro

164

that was a amazing bite what i like about this bite was all the textures

165

that abalone was very firm and then there was like this gooey duck

166

that was more a little softer overall like it complemented very well i knew instantly

167

when i took a bite that i had the cupid mayo and that's definitely my favorite so this really is good

168

and the shellfish salad gets i'm gonna give it an eight i really like the sauce

169

that it was mixed in with i really put it all together i give it an eight as well

170

and i'm gonna give it a nine

171

Honestly, it was incredible.

172

I wish I could have more of it.

173

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190

Now let's get right back to it.

191

This is langoustine.

192

As you can see they are alive everybody.

193

It looks like a tiny lobster.

194

The meat is very sweet, the shell is very thin and it's usually used in fine dining.

195

One thing you don't want to do is to overcook them.

196

But here we have the main lobster.

197

Maybe the most famous lobster ever.

198

This one is literally bigger than my face.

199

Mark, come on over, brother.

200

All right, show me how to do it.

201

What do you do?

202

So you treat it like a regular shrimp.

203

Basically, you pop the tail.

204

You do a twist and pull.

205

Beautiful.

206

Beautiful like this.

207

Great job.

208

You can keep the tail on for the looks.

209

A dash of soy sauce, a scoop of caviar, and finish with some green onion.

210

Here goes nothing.

211

Cheers.

212

Cheers.

213

Mmm.

214

Mmm.

215

I love the texture of it having it raw.

216

I never have this raw.

217

The pop.

218

Yeah.

219

Salmon roe is just phenomenal.

220

Now, we tried it like this.

221

The guys are getting a fully cooked one.

222

We're going to combine it with the steak, a little bit of langoustine, some salmon caviar goes on top,

223

a tiny bit of green onions, and that's their bite.

224

Let's see what they think of it.

225

Cheers.

226

Wow.

227

Wow.

228

Okay.

229

I just feel like a lot of savoriness.

230

I guess some soy sauce, those salmon roe popping in your mouth.

231

tender, succulent bite, and I like that.

232

The bite overall is very savory, but I felt the langoustine like slightly sweet.

233

This is like an Asian serve and serve.

234

I mean, the langoustine is sweet, savory, the steak is nice and tender.

235

You really can't go wrong here.

236

and the langoustine gets a nine i really like

237

that one the savoriness from the sauce and the langoustine

238

and everything combined it was really good bite to be honest

239

i'm gonna have to agree with him nine

240

it was just the most well -balanced bite

241

i'm also gonna give it a nine it was it was fantastic guys i got nothing else to say

242

and now we have this beauty alaskan king crab

243

which you can clearly see it's massive known for its huge legs one leg can feed one person

244

now fishing for this is extremely dangerous.

245

And if you think we're done for this bite no check out what lies underneath it.

246

Now this is caviar.

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Caspian Ossetra caviar.

248

Now as you know caviar is fish eggs specifically this one it's from a sturgeon fish.

249

It's less salty than cheaper caviars.

250

It is extremely expensive.

251

This jar was five thousand dollars.

252

Now if you wonder why this one is so expensive it's because the fish must be at least 15 years old.

253

It's like fine wine the longer it takes the better it is.

254

That's why the price is so high.

255

Mark please take it away y 'all this one is fully cooked obviously right?

256

It's blanched it's ready to eat find the joint twist some scissors.

257

So using a scissor makes the job really really easy.

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Super easy and the quality comes out perfect.

259

That's a big chunk of meat.

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I see you start getting into caviar.

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Yes.

262

First things first, before you put caviar on anything, you want to try it on its own.

263

Cheers, brother.

264

Muzzletop.

265

Ooh.

266

Never gets old.

267

Before we do anything else.

268

Uh -huh.

269

You going to give me something?

270

I like it, everybody.

271

Like I always like to say, there are two times in life you'll never forget.

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First time you try caviar, and first time you try caviar without thinking how much it cost you.

273

Ah I like that better.

274

Now here's what I'm gonna do for the final bite.

275

I'm gonna go ahead and grill this delicious crab.

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Super sweet absolutely delicious.

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Don't let the caviar outshine this all right.

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This is amazing all right.

279

We're pairing it up with some steaks with a little bit of garlic butter a generous amount of caviar

280

and just to be fancy piece of gold.

281

And here's your final bite.

282

Cheers.

283

Cheers.

284

Okay, damn.

285

King crab is the sh.

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That was so tasty.

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Like, honestly, nothing there is overpowering.

288

You get the most perfect balance of fish and beef together.

289

The caviar is nice.

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That king crab is soft.

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That steak is perfect.

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Like, everything together was amazing.

293

It was definitely really good.

294

I mean, honestly, from all the ones that we've had today, none of them come together as good as this one did.

295

The charcoal, the sweetness from the king crab, and just like that nice mild caviar.

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Everything was just, just worked together.

297

I don't know.

298

Not gonna lie guys, I think this might be my favorite.

299

And the king crab grits.

300

Guys, this was the best bite all day.

301

It's a 10 for me as well.

302

That was overall the best bite for me.

303

I'm also giving it a 10.

304

Guys, that was perfection in a bite.

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That's all I can say.

306

Wow, a 10 overall?

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Seriously?

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If you had to pay for it, you still give it a 10?

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Nah, nah.

310

I'm giving it a 1.

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Let's take price in consideration because that's important.

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If you were paying for it, which one is really worth it based on prices?

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Be honest, I think it's a sardine.

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The sardine?

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You're nasty, bro.

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That was not good.

317

I enjoyed it, though.

318

That was not good.

319

There you go.

320

Let me know in the comments down below which combination was your favorite and if I miss any.

321

Most importantly, if you want some caviar, you know exactly who to look for.

322

All of Mark's information will be on the link in the description down below.

323

I hope you guys enjoyed this video.

324

If you did, hit that thumbs up.

325

If you're not a subscriber, be sure to subscribe.

326

and we'll see you guys on the next one.

327

Take care, everybody.

328

Bye -bye.

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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「I Tried EVERY Seafood with Steak!」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：steak, caviar, crab, bite。この動画には、シャドーイング用の文が328文、単語が2827語あります。音声の長さは13:33です。話す速さは速く、1分あたり約209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
steak 名詞	/steɪk/	ステーキ
bite 動詞	/baɪt/	噛む
crab 名詞	/kɹæb/	カニ, 蟹
flavor 名詞	/ˈfleɪvə/	味, 風味
texture 名詞	/ˈtɛkst͡ʃə(ɹ)/	テクスチャ
shell 名詞	/ʃɛl/	殻, 貝殻
tender 形容詞	/ˈtɛn.dɚ/	過敏
lobster 名詞	/ˈlɑb.stɚ/	伊勢海老, イセエビ
thin 形容詞	/ˈθɪn/	薄い, 細い
delicious 形容詞	/dɪˈlɪ.ʃəs/	美味しい, 旨い
tail 名詞	/ˈteɪ̯l/	尻尾, しっぽ
twist 動詞	/twɪst/	捻る
duck 名詞	/dʌk/	鴨, カモ
salad 名詞	/ˈsæl.əd/	サラダ
combine 動詞	/kəmˈbaɪn/	合わせる, 結び付ける

動画に出てくる句動詞

単語	発音	意味
find out 動詞		見出す, 調べる
check out 動詞		試験する, 検査する
go ahead 動詞	/ˌɡoʊ əˈhɛd/	どうぞお先に
come out 動詞	/ˌkʌm ˈaʊt/	出る
come up 動詞		上がる, 登る
slow down 動詞		遅らせる

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。

We're not using this one.
We're starting with this one that costs one dollar.
I'm giving it a seven.
How do you do that?
You going to give me something?

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
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	being said · can be grilled · is formulated
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 had · have noticed · we've had
関係詞節 who / which + 節 — 人や物について情報を加える	water, which makes · bloating, which makes

注意したい発音

話し手はI'm, gonna, we'reなど、短縮形や弱形を71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/, underneath /ˌʌndɚˈniθ/, thumb /ˈθʌm/
「sh」と「zh」の音: shell /ʃɛl/, delicious /dɪˈlɪ.ʃəs/, mesh /mɛʃ/, shock /ʃɔk/, wash /wɑʃ/
長い単語（アクセントの位置に注意）: complicated /ˈkɑm.plɪˌkeɪ.tɪd/, consideration /kənˌsɪd.əˈɹeɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, consistency /kənˈsɪs.tən.si/, phenomenal /fɪˈnɒmɪnəl/

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: grill /ɡɹɪl/, importantly /ɪmˈpɔɹ.tənt.li/, garlic /ˈɡɑɹlɪk/, charcoal /ˈt͡ʃɑɹ.koʊl/, barnacle /ˈbɑɹnəkl̩/
/v/ — /b/ にならないように、上の歯を下唇に当てる: flavor /ˈfleɪvə/, vitamin /ˈvɪt.ə.mɪn/, inexpensive /ˌɪnɪkˈspɛnsɪv/, caviar /ˈkæv.iˌɑɹ/, overpower /oʊ.vɚˈpaʊ̯.ɚ/
/f/ — 「フ」ではなく、上の歯と下唇で出す: flavor /ˈfleɪvə/, flip /flɪp/, seafood /ˈsiːfuːd/, knife /ˈnaɪ̯f/, fancy /ˈfæn.si/

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。steak, bite, crab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: I Tried EVERY Seafood with Steak! - 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