シャドーイング練習: I Turned My Apartment Into a Fine Dining Restaurant - 動画で英語スピーキングを学ぶ

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So it's currently 7 a.m

and in exactly 12 hours my friends are coming over for

what I told them is gonna be fine dining tasty menu dinner.

I have no ingredients, no plan, no menu but we're gonna fix that right now.

Let's go.

So right now we're at the unit square green market.

We're gonna be picking up some produce for the menu.

I used to work at a restaurant that changed this menu every other day

so I'm really used to using whatever is in season so I'm just gonna walk around and see what inspires me.

So we just finished up the green market.

I got a ton of cool produce.

Now I'm gonna rush back home we can sort this out for the menu.

Let's go!

Woo!

Made it.

So I just got back from the farmer's market.

We got some sweet corn, gold bar squash or golden zucchini, heirloom tomatoes.

It's also summer so naturally I got a bunch of stone fruit, cantaloupe as well as some golden melon, this head of maitake, along with some nice long beans.

I also got a whole bunch of herbs too.

So now that I have all my produce, I'm gonna give myself 20 to 30 minutes to write the entire menu down

and get all the details like how I'm gonna make it.

Because that's gonna be really important to making sure the next few hours goes really well and I'm feeling good for dinner.

So when I'm thinking of a menu, one of the easiest ways for me to come up with ideas is to pick a theme.

Today I'm just highlighting summer produce, but you can always pick cuisines or fusions.

It just makes the whole process a lot easier to understand even in your head when you're thinking and creating new ideas.

I'm thinking corn and cheese, hot and fried for the first bite.

For the tomatoes, I kind of want to keep them really simple, but they pair really well with Melon, sweet, savory, summer salad.

For the zucchini, I want something warm and wholesome.

Cherry and lime is a super common combo.

Maybe that'll be the sauce for something.

And the peaches, I think I'm gonna do something really simple with, not much of a dessert guy.

It looks like I'm going for five courses today.

So I just finished my menu, and I'm feeling really good about it.

I don't have all of the ingredients I need.

I didn't have much in my fridge.

So I'm just gonna do a really quick grocery run before we get to cooking.

Panko, panko, panko.

Tell me if you guys see panko.

Excuse me, would you guys happen to know where breadcrumbs might be?

Oh, four. Or five.

No, five.

No, four.

I'm sorry.

I'll find it.

Thank you so much.

No, four.

Okay, thank you.

Oh, breadcrumbs.

Come.

Let's go.

Cut it on.

All right, we're just about on time.

Let's get to cooking.

The first thing I'm going to be making is actually the first bite, which I'm going to be making with corn and cheese.

Just got to toss our corn.

Now I'm going to get this into a blender with some water.

I'm gonna get this on a medium flame, just cooking down.

Now I'm gonna make a Mornay sauce, which is essentially just cream sauce infused with cheese.

And I'm just gonna favor the cream with some aromatics.

Another pot on with our cream, shallot, a couple pieces of clove, some corn husks.

I'm just gonna let this cream come through simmer before letting it sit and it infuses.

Next I gotta make a roux, equal parts butter, flour.

Now I have a little bit of time to grate our cheese for the sauce.

Our infused cream is coming to a simmer so I'm gonna kill the heat.

The corn cream is still reducing nicely and as you can see our roux is turning blonde.

So the corn is still working but we made some good time.

Now I'm gonna work on the melon.

So I just tasted them and the honeydew is much sweeter and nicer than the cantilever.

I'm gonna marinate the honeydew in its own juice

and I'm gonna marinate the cantilever in some tomato juice just to add a little extra flavor that it doesn't have.

Shout out my friend Musashi, he made this oil.

Mmm, so good.

Now I'm just going to strain it all into a perforated pan with cheesecloth.

Gently cover it up and press with a weight.

To the melon I'm going to add some red wine vinegar with a good amount of salt, cracked pepper, smoked tomato oil, all of my melon in this, a touch of white balsamic.

Now I can finish my sauce by straining in this cream.

Gradually mixing in.

Now we have our base bechamel, and at this point I can add the cheese.

Pour a tray, a little bit of plastic wrap, pour this right on.

Now we're going to wrap this up and get it in the freezer.

Our tomato and melon has been pressing for a little bit, and underneath is a super clear liquid.

It's really clear and super aromatic with tons of tomato and melon flavor.

This is gonna be perfect for the granite.

Time to start our sauce.

For the sauce, I'm gonna start reducing some stock.

And now it's time to pit all these cherries.

We're gonna start by burning our limes.

Add that leftover fat from the steak.

We sweat all of our aromatics.

Cumin seed, venal, coriander.

Deglaze in some sherry vinegar, cherries.

Trying to get every last bit of the burnt lime and beef flavor off the bottom of the pan.

Now that this is reduced down on all syrupy and jammy, I'm gonna pour over my reduced beef stock, add our burnt lime juice, and I'm gonna see some coriander stems in the sauce.

So the sauce is steeping now, we're gonna move on to the next course.

Time is moving really quickly, I really gotta speed up a little bit.

I still have to do things like set the table, pick the plates, clean up my whole apartment, have everything ready and laid out for myself,

so let's keep on going. so so

just finished making most of the main components for each of

the dishes except for the dessert it's kind of coming down to the wire there's not

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that much time i have a lot of garnish

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and other prep to do the next hour

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and a half has to be really productive otherwise i don't know

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if we're gonna make it let's try our best let's go

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Let's keep going.

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See if it works.

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It's currently just past 6 o'clock, which means I don't have much time.

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I need to finish the last bit of prep I need to do, clean up this whole area, clean up the kitchen, clean up the table, set the table, pick the plates.

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I've got a lot to do if we're going to make it.

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Setting up the table.

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So I just finished setting up the kitchen, covered up the sink so

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that way I have a lot more space for mise en place and things that I can do.

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I've got all of my ingredients here set up in order of dish, that way I don't lose track of anything, make sure I have everything that I need.

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I've also got all of my plates up here.

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These are going to get warm on top of the stove, but I'm going to plop them in the oven real quick, that way they get hot for the hot courses.

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I've got all of my plates here for the cold dish.

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All the melon and everything that needs to stay cold is in here, like the herbs.

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This is my pass today where I'm going to be plating everything, where I've got all the utensils, spoons and stuff for plating.

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We're about to get started pretty much.

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They're about to get here.

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I think they're here.

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See you guys.

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Sorry, it's hot in here.

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So it's currently 7 o'clock.

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All of my friends are here.

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And we're about to get dinner started.

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Let's go.

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First course, corn and cheese croquette, parmesan on top, parmesan aioli as well, and a little bit of watercress.

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Use the two or three bite over there.

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Summer melon and tomato salad.

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Honeydew, cantaloupe, sambal tomatoes, which are the orange ones, sunset tomatoes, and deep grante, so shaved ice ice made of melon and tomato juice.

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Juiciness, sweet, smoky, salty, all of it.

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How does this work?

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Squash pasta.

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On top is a parmesan crumble, toasted cashews with chai, pasta, charred long beans.

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Enjoy!

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Thank you.

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That's really good.

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I don't know how to describe it.

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I'm using the shrimp stick,

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roasted maitake mushrooms, charred cherry, and the sauce is the cherry birthed conju.

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Look at that.

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It's a little bit of a mouth.

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It's like the ratouille cook.

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Oh my god.

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It's chewy.

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It's like that.

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It's a good one!

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It's a good one!

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I love you!

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Yeah, you're the best!

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No, I'm sorry, I'm sorry!

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Yeah, you're the best!

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I know you're the best!

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I know you're the best!

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I know you're the best!

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That was bangin' Man, that was really cool!

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I know!

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No, that was cool!

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I know, that was cool!

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I know!

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I know!

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Steak and pasta I'm gonna make the dessert too Nah,

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I'll do it I got the pasta and then the dessert I'm probably pasta and dessert Pasta and dessert?

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They're all like new tastes

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They're scared I put ice on it You guys put ice on it You put ice

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and tomatoes on it Put ice and tomatoes on the top.

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Clean up time.

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Kitchen is clean, and just like that, we're fully finished.

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Thank you all so, so much for watching.

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It was a lot of fun documenting the rush, the stress, and the fun of cooking in my apartment.

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If you have any questions, please comment below, and if you enjoyed, like and subscribe.

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See you then next.

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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B2レベルのスピーキングレッスンは、動画「I Turned My Apartment Into a Fine Dining Restaurant」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：melon, sauce, corn, menu, cream。この動画には、シャドーイング用の文が172文、単語が1703語あります。音声の長さは12:12です。話す速さは1分あたり約140語で安定しており、シャドーイングしやすいペースです。英語の頻出3,000語に含まれる単語は76%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
tomato 名詞	/təˈmeɪ.toʊ/	トマト
corn 名詞	/ˈkɔːn/	穀物
dessert 名詞	/dɪˈzɝt/	デザート, スイーツ
pasta 名詞	/ˈpɑ.stə/	パスタ
cherry 名詞	/ˈt͡ʃɛɹi/	チェリー, 桜ん坊
lime 名詞	/laɪm/	ライム
aromatic 形容詞	/ˌɛɹ.əˈmæt.ɪk/	香りのよい, 香ばしい
honeydew 名詞	/ˈhʌniˌd(j)u/	甘露
parmesan 名詞	/ˈpɑːmɪˌzæn/	パルメザン, パルミジャーノ
ingredient 名詞	/ɪnˈɡɹiːdi.ənt/	成分, 原材料
flavor 名詞	/ˈfleɪvə/	味, 風味
pour 動詞	/poɹ/	注ぐ
breadcrumb 名詞	/ˈbɹɛdˌkɹʌm/	パン屑, パン粉
cantaloupe 名詞	/ˈkæn.tə.loʊp/	メロン
coriander 名詞	/ˈkɔ.ɹiˌæn.dɚ/	コリアンダー, 香菜

動画に出てくる句動詞

単語	発音	意味
clean up 動詞		掃除する
pick up 動詞		拾う, 拾い上げる
speed up 動詞	/spiːdˈʌp/	スピードを出す

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。

It looks like I'm going for five courses today.
I don't have all of the ingredients I need.
I didn't have much in my fridge.
Excuse me, would you guys happen to know where breadcrumbs might be?
All right, we're just about on time.

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102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: preposition /ˌpɹɛpəˈzɪʃən/, squash /skwɔʃ/, cashew /ˈkæʃuː/, garnish /ˈɡɑːnɪʃ/, shallot /ˈʃælət/
長い単語（アクセントの位置に注意）: aromatic /ˌɛɹ.əˈmæt.ɪk/, ingredient /ɪnˈɡɹiːdi.ənt/, cantilever /ˈkantɪliːvə/, coriander /ˈkɔ.ɹiˌæn.dɚ/, preposition /ˌpɹɛpəˈzɪʃən/

日本語話者が苦手な音：

/v/ — /b/ にならないように、上の歯を下唇に当てる: flavor /ˈfleɪvə/, cantilever /ˈkantɪliːvə/, vinegar /ˈvɪnəɡɚ/, savory /ˈseɪ.və.ɹi/, stove /stoʊv/
/f/ — 「フ」ではなく、上の歯と下唇で出す: infuse /ɪnˈfjuz/, flavor /ˈfleɪvə/, freezer /ˈfɹizɚ/, fry /fɹaɪ/, flour /ˈflaʊ.ə/
子音の連続 — 間に母音を入れない: infuse /ɪnˈfjuz/, ingredient /ɪnˈɡɹiːdi.ənt/, flavor /ˈfleɪvə/, breadcrumb /ˈbɹɛdˌkɹʌm/, preposition /ˌpɹɛpəˈzɪʃən/

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。
通常の速度で一文ずつシャドーイングし、話し手のリズムに合うまで繰り返します。
自分の声を録音して元の音声と比べます。tomato, corn, dessert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 Turned My Apartment Into a Fine Dining Restaurant - 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

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