Практика Shadowing: Master Japan's Hardest Dish At Home - Изучайте разговорный английский по видео
Создание урока...
1
There's a reason they call this the world's hardest omelet.
2
There are three parts to omurice.
3
The rice, the egg, and the sauce.
4
And we're going to start by quickly making our sauce, also known as demiglace.
5
We'll turn the heat to medium and add some neutral oil, along with our chopped shallots and green onions.
6
This sauce, as well as the rice we'll make in just a moment, are both very important in this dish because there's no seasoning in the egg.
7
So this is our chance to really build that flavor.
8
Once the onions start to get some color and nice caramelization, we'll add our carrots, celery, and garlic, and after about a minute more of stirring, in goes our tomato paste,
9
which we need to caramelize to develop that deep umami flavor.
10
Deglaze with some red wine, scraping the bottom and sides of the pot to make sure you capture all that flavor, and once that's reduced down to a glaze, add in your beef stock.
11
I'll move this off to the side to reduce and thicken, and now we'll make our roux.
12
The roux is a simple mixture of butter
13
and flour that'll help to thicken our sauce and give it a nice silky consistency.
14
We're specifically making a golden roux.
15
We just keep stirring this until we get a golden color, which, in addition to thickening our sauce, will give flavor.
16
It almost smells like cookies.
17
Once our demi-glace has reduced down by about half, we'll strain it directly into our golden roux and whisk over medium-low until it becomes smooth and starts to thicken up.
18
Once you get to a place where it looks something like this, make any final seasoning adjustments, turn off the heat, and set it aside.
19
With our sauce done, the second component is a fried rice.
20
Into a wok over high heat, we'll add some oil, and once it begins to smoke, I'll toss in some chopped chicken thighs and stir until we get some golden color.
21
Then I'll add in some chopped mushrooms and onion, and stir until the onions become translucent.
22
And then push all those ingredients off to one side, and once the pan has a chance to get nice and hot, add in some ketchup and stir to caramelize.
23
Ketchup may not sound right, but it's authentic.
24
If you leave it raw, it's sharp and sweet, whereas caramelized, ketchup develops a deep, tangy, and umami flavor.
25
To finish, we'll add some Worcestershire sauce and then crumple in some day-old rice.
26
Day-old rice is important because it's dry enough that all the grains will hold their individual shape.
27
And once fully combined, turn off the heat, add in a little bit of fresh parsley, and finish with just a few cubes of butter to make it nice and glossy.
28
between this and the sauce we made earlier we now have all the flavor we'd ever need
29
and now we just need the texture
30
so the final step is the omelet everything with omelette rice happens in about 90 seconds
31
but i'm going to slow it down
32
and explain to you where everything goes wrong
33
and then you just might have a shot at being able
34
to actually make it first you must fully beat your eggs if you leave any streaks in there, it basically increases the chance that there are weak points in your omelette, which increases the chances that it splits apart.
35
Next, strain the eggs.
36
This is how we get them super smooth and silky, and do not season them with anything.
37
Even salt will mess with the texture and ruin your omelette.
38
Now, cover this with plastic wrap and place it in the fridge overnight to let the eggs relax.
39
Before cooking the omelette, we want to have our rice and sauce ready to go.
40
As I'm sure you might have seen, The second you finish making the omelette, you lay it carefully over the rice.
41
And to get that nice shot where you cut it open, you need to cut quickly.
42
Once we've packed our rice into the mold and set it on the plate, and our sauce is warming up off to the side, we can begin making our omelette.
43
As you can see, I'm using this special omelette rice pan, but you can also make it with a normal pan at home.
44
Now, the first thing we have to nail is the temperature.
45
If it's too hot, the egg will scramble or burn.
46
You won't get that silky texture.
47
But if it's too cold, it'll stick to the pan too easily.
48
When in doubt, go on the cooler side than the hotter side.
49
Once you put a streak of egg and it sizzles up like this, You've got your temp right.
50
Egg in immediately.
51
I'm whisking fast and scraping down the edges of my pan.
52
We want to break it up into tons and tons of tiny little curds.
53
And then once it almost looks a little bit like jelly, I'll move it off the heat, tap down hard a couple times to let it settle.
54
And now I'll trade my chopsticks for a rubber spatula.
55
And using that rubber spatula, I'll begin folding from the side closest to me.
56
Once it gets close to the front, I'll lay this flat again, then scrape the side away from me.
57
And the goal here is to have the two edges meet to create a seam.
58
And in one confident motion, that's the part that's tricky.
59
With a proper omorice, you end up with sort of an oval football type shape.
60
Now we just want to press down and seal the corners.
61
If you ever find a spot that looks like it's going to split open, you can always move it back over the heat like this.
62
And before we lay it on our rice, we'll flip it over once more.
63
We want to see the seam side up.
64
Then move immediately over to your rice and using some kind of guide, I like to use my hand, slide it ever so carefully right over the top of your rice.
65
This is a balancing act.
66
Then cut in with your knife on one side and go from one end to the other.
67
It should flap open like this.
68
Then top it off with sauce and freshly chopped chives and dig in.
69
By the way, if any of you were actually able to pull this off at home, I am incredibly impressed.
70
Mmm, so much more umami than I thought there would be.
71
The egg is pure texture, not that much flavor in the egg.
72
The flavor comes from the sauce and the rice.
73
It's funny because I always thought it was one of those dishes that looked so much better than it probably tasted, but I think that bite just changed my mind.
74
All of that said, unless you own a farm with unlimited eggs, I probably wouldn't try this one at home.
📺 Тот же канал
B11
How To Make Perfect New York Pizza
Business EnglishDaily ConversationWorking Adults
B21
Every Way To Cook an Egg
Business EnglishDaily ConversationUniversity Students
B11
How To Make Authentic Banh Mì
Travel EnglishDaily ConversationUniversity Students
B21
The World's Best BBQ Ribs
Travel EnglishDaily ConversationWorking Adults
B2How To Make Authentic Spanish Paella
Daily ConversationUniversity StudentsWorking Adults
B12
Why France Has The Best Steak
Business EnglishDaily ConversationUniversity Students
B22
Every Way To Cook Chicken
Business EnglishDaily ConversationUniversity Students
B11
How To Make The Best Fried Chicken
TeensDaily ConversationHigh School Students
B110
Perfect Pancakes
TeensDaily ConversationHigh School Students
B12
The Cheesiest Chicago Deep Dish Pizza
Travel EnglishDaily ConversationUniversity Students
B15
The Best Burger You'll Ever Make
Travel EnglishTeensDaily Conversation
B12
The Best Steak Frites At Home
Travel EnglishDaily ConversationWorking Adults
B13
Hot Honey Chicken Tenders
TeensDaily ConversationHigh School Students
B14
The Best Vietnamese Pho Made At Home
Travel EnglishDaily ConversationUniversity Students
B21
How To Bake Sourdough Like A Pro
Business EnglishDaily ConversationUniversity Students
B15
The Best Restaurant-Style Ramen At Home
Travel EnglishDaily ConversationUniversity Students
B12
Best Way To Make Sushi At Home
Travel EnglishTeensDaily Conversation
B23
The Best Spaghetti & Meatballs You’ll Ever Make
Business EnglishDaily ConversationUniversity Students
B12
Best Fettuccine Alfredo You'll Ever Make (Easy)
TeensDaily ConversationHigh School Students
✨ Рекомендуемое видео
B29
50 предложений
What's the deal with the food in Japan?
Travel EnglishDaily ConversationUniversity Students
B1194 предложений
Learn Chinese While Making Pasta | 30+ Cooking Verbs You’ll Actually Use (Comprehensible Input)
Travel EnglishDaily ConversationUniversity Students
B2560 предложений
I Cooked Every EXOTIC Hot Pepper
Travel EnglishDaily ConversationUniversity Students
B22
362 предложений
How Muslims Survive in China's Land of Pork!
Travel EnglishDaily ConversationUniversity Students
B1871
12 предложений
Shadowing: Broken Rice
Travel EnglishDaily ConversationUniversity Students
B13
175 предложений
How To Make Real Tonkotsu Ramen
Travel EnglishDaily ConversationUniversity Students
B21
791 предложений
Master Chef mùa 3 tập 4
Business EnglishDaily ConversationHigh School Students
B11
296 предложений
SPEAK English With Daily Conversations | At The Restaurant
Travel EnglishDaily ConversationHigh School Students
B11
21 предложений
Oyakodon Recipe Japanese Street Food
Travel EnglishTeensDaily Conversation
B21
149 предложений
Uncle Roger Found THE MOST IMPRESSIVE FRIED RICE
Business EnglishDaily ConversationUniversity Students
Лексика и советы по произношению к этому уроку
Этот урок разговорной практики уровня B2 построен на видео «Master Japan's Hardest Dish At Home». Чаще всего повторяются слова: rice, sauce, egg, flavor, add. В этом видео 74 предложений и 1175 слов для шедоуинга. Речь длится 4:43. Говорящий говорит быстро, около 249 слов в минуту, поэтому звуки часто сливаются и сокращаются. Только 80% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.
Ключевая лексика этого видео
Самые сложные слова из видео (15), с произношением и значением:
| Слово | Произношение | Значение |
|---|---|---|
| omelette существительное | /ˈɒmlɪt/ | омле́т, яи́чница |
| flavor существительное | /ˈfleɪvə/ | вкус, арома́т |
| stir глагол | /stɝ/ | разме́шивать, меша́ть |
| roux существительное | /ɹuː/ | ру |
| thicken глагол | /ˈθɪkən/ | утолща́ть, утолсти́ть |
| onion существительное | /ˈʌn.jən/ | лук |
| texture существительное | /ˈtɛkst͡ʃə(ɹ)/ | строе́ние, структу́ра |
| scrape глагол | /skɹeɪp/ | скрести́, поскрести́ |
| silky прилагательное | /ˈsɪlki/ | шёлковый |
| umami существительное | /uˈmɑːmi/ | ума́ми |
| seam существительное | /ˈsiːm/ | шов |
| spatula существительное | /ˈspætjʊlə/ | лопа́точка, лопа́тка |
| whisk существительное | /ˈwɪsk/ | сма́хивание |
| streak существительное | /stɹiːk/ | полоса́, поло́ска |
| strain существительное | /stɹeɪn/ | род, поро́да |
Фразовые глаголы, которые вы услышите
| Слово | Произношение | Значение |
|---|---|---|
| turn off глагол | выключа́ть, вы́ключить | |
| warm up глагол | /ˌwɔː(ɹ)m ˈʌp/ | нагрева́ться, нагре́ться |
Грамматика в этом видео
Конструкции, которые говорящий использует чаще всего, с точными словами из видео:
| Конструкция | В видео |
|---|---|
| Условные предложения if + предложение, will/would + глагол — условие и его результат | If it's too hot, the egg will scramble · if it's too cold, it'll stick |
| Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас | has reduced · we've packed |
Произношение, на которое стоит обратить внимание
Говорящий использует 28 сокращённых и редуцированных форм, например we'll, I'll, I'm. Произносите их коротко, так, как слышите.
- Звуки «th»: thicken /ˈθɪkən/, thigh /θaɪ/, authentic /ɔˈθɛn.tɪk/
- Звуки «sh» и «zh»: shallot /ˈʃælət/, freshly /ˈfɹɛʃli/, mushroom /ˈmʌʃˌɹuːm/
- Длинные слова — следите за ударением: caramelize /ˈkaɹ(ə)məlʌɪz/, ingredient /ɪnˈɡɹiːdi.ənt/, consistency /kənˈsɪs.tən.si/, unlimited /ʌnˈlɪm.ɪ.tɪd/
Звуки, трудные для русскоязычных:
- Звонкие согласные в конце слова — не оглушайте их: caramelize /ˈkaɹ(ə)məlʌɪz/, deglaze /diːˈɡleɪz/, mold /moʊld/, cube /kjub/, fold /ˈfəʊld/
Как заниматься с этим видео
- Прослушайте всё видео один раз молча и выпишите незнакомые слова.
- Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
- Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как omelette, flavor, stir.
Что такое техника Shadowing?
Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.