Tai Chi (太極拳) and Qigong (气功)

This morning, I did Tai Chi (太極拳) and Qigong (气功) at the gym, for the first time in my life, since I thought I would not be able to attend the muscle training class at night due to the approaching Typhoon #15!

For me, Tai Chi (太極拳) and Qigong (气功) are something that Chinese people practice in a park (along the river) in the morning. I thought they would be easy since the movement is slow but they weren't X( I thought I need to practice to actually feel the power. haha

The weather is terrible outside X(

I hope the Typhoon passes away soon.

PEACE

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Typhoon #15

Tomorrow, Typhoon #15 is expected to hit Tokyo area with full force. I think this summer we didn't have a great weather and now moving into the fall. Still hot at high 29C though.



On Saturday, I attended my friend's wedding reception. They gave me a lot of love and happiness ;D I love attending wedding party♥

Thus, influenced by them, the next video is related to our wedding we had a year ago :D

I will finish it by today!!! Stay tuned XOXO

BTW, we had 3 days off this weekend and will have another 3 days off this coming weekend! yay!!! Hopefully, the weather will be fine by then. My darling and I are planning to attend the Seoul makogli event ;)

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Yakiniku Gyoza - Video Recipe

Perfect for those who want to eat both Yakiniku and Gyoza ;) One of my Easy Lifesaver recipe!!!


https://www.youtube.com/watch?v=pIXkgmfHw_Y

I used "Yakiniku no Tare (焼肉のたれ)", which is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat), to season the gyoza filling. In this way, you can make tasty gyoza (dumplings) in a second ;D



Simple yet delicious!!! You can't stop eating them XD

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Yakiniku Gyoza

Difficulty: Easy
Time: 20min
Number of servings: 18 pieces

Ingredients:
A
* 140g (5oz.) ground beef and pork mixture
* 2 tbsp. Panko (bread crumbs)
* 2 tbsp. chopped long onion
* 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce
18 Gyoza wrappers
cooking oil
lemon wedge (makes the Gyoza tasty!)

Directions:
1. Put A in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and the mixture is smooth.
2. Lay a Gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper with your fingers, fold in half, make small folds in the front side of the wrapper and seal.
3. Heat cooking oil in a frying pan, put the Gyoza in, and cook on high until the bottoms become brown.
4. Turn down to medium, add water about 1/3 of the height of Gyoza, cover, and steam on med-high until done. Uncover and cook on high until the water is gone and the bottoms are crisp.
5. Serve with a lemon wedge.

Of course, it goes great with white rice! Perfect for Bento lunch box, too!

レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_20.html
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Enjoy :D

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