20 Delicious Japanese Obento Recipes for Busy Weekdays
Are you tired of the same old lunch routine? Look no further than the world of Japanese obento! These beautifully presented and deliciously varied lunches have been a staple of Japanese culture for centuries, and are easy to replicate at home. With its emphasis on balance, texture, and flavor, an obento is the perfect way to fuel up for a busy day.
In this article, we’ll be exploring 20 different obento recipes that are sure to inspire your lunchtime routine. From classic teriyaki chicken to savory unagi don, and from spicy tuna rolls to comforting tonkatsu, there’s something for everyone in this collection of tasty and easy-to-make recipes.
Whether you’re a busy professional looking for a quick and healthy lunch option, or just someone who loves trying new foods and cooking techniques, we’ve got you covered. So go ahead, get creative, and start making your own delicious Japanese obento!
Teriyaki Chicken Bento with Steamed Rice and Pickled Vegetables
This Japanese-inspired bento box combines juicy teriyaki chicken, fluffy steamed rice, and tangy pickled vegetables for a quick and satisfying meal. Perfect for a busy day or a packed lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup teriyaki sauce
– 2 cups cooked Japanese short-grain rice (or regular white rice)
– 1 cup mixed pickled vegetables (cucumbers, carrots, daikon radish)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together teriyaki sauce ingredients.
3. Place chicken breast in a baking dish and brush with the teriyaki sauce mixture.
4. Bake for 15-20 minutes or until cooked through.
5. Steam rice according to package instructions.
6. Serve chicken on top of steamed rice with pickled vegetables on the side.
Cooking Time: 25-30 minutes
Salmon Onigiri Bento with Tamagoyaki and Edamame
This recipe combines the classic Japanese rice ball, onigiri, with the savory delight of tamagoyaki (Japanese omelette) and the nutritious goodness of edamame. Perfect for a quick and easy lunch or snack!
Ingredients:
– 1/2 cup cooked Japanese short-grain rice
– 1/4 cup water
– 1/2 salmon fillet, cooked and flaked
– 2 tablespoons soy sauce
– 1 tablespoon sake (Japanese cooking wine)
– 1 egg
– Salt and pepper to taste
– Edamame (boiled or steamed) for garnish
– Tamagoyaki filling ingredients:
+ 2 eggs
+ 1/4 cup grated daikon radish
+ 1/4 cup grated carrot
+ Soy sauce and sesame oil for seasoning
Instructions:
1. Prepare the onigiri by mixing cooked rice with water, salt, and pepper.
2. Shape into triangles or oval shapes.
3. Fill each onigiri with flaked salmon and soy sauce mixture.
4. Cook tamagoyaki filling ingredients according to package instructions.
5. Assemble bento by placing onigiri in the center, surrounded by edamame and tamagoyaki.
6. Serve immediately.
Cooking Time: 15-20 minutes
Karaage Fried Chicken Bento with Cabbage Salad
Experience the flavors of Japan with this delicious bento box combination featuring crispy karaage fried chicken and a refreshing cabbage salad. Perfect for a quick lunch or dinner!
Ingredients:
For the Karaage Fried Chicken:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup potato starch
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– 1/4 teaspoon granulated sugar
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– Vegetable oil for frying
For the Cabbage Salad:
– 1 head of cabbage, thinly sliced
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together flour, cornstarch, potato starch, salt, white pepper, and sugar.
2. Add chicken pieces to the bowl and toss until coated with the marinade.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Fry chicken in batches until golden brown and crispy, about 5-7 minutes per batch.
5. Drain fried chicken on paper towels.
6. For the Cabbage Salad, combine sliced cabbage, rice vinegar, sesame oil, salt, and pepper in a bowl. Mix well.
7. Serve karaage fried chicken with the cabbage salad and enjoy!
Cooking Time: 20-25 minutes
Beef Sukiyaki Bento with Shiitake Mushrooms and Tofu
Experience the rich flavors of Japan with this harmonious combination of tender beef, savory shiitake mushrooms, and silky tofu, all wrapped up in a convenient bento box.
Ingredients:
– 200g beef sukiyaki (thinly sliced), preferably wagyu or ribeye
– 2 cups mixed shiitake mushrooms, sliced
– 1/2 cup firm tofu, cut into bite-sized cubes
– 2 tablespoons soy sauce
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 2 tablespoons sake (Japanese rice wine)
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Cooked white rice and stir-fried vegetables for bento box filling
Instructions:
1. In a large pan, combine soy sauce, mirin, sake, sugar, and ginger. Bring to a simmer over medium heat.
2. Add sliced beef and cook until browned, about 3-4 minutes.
3. Remove beef from the pan and set aside. Add shiitake mushrooms and cook until tender, about 5 minutes.
4. Add tofu and cook for an additional 2 minutes, stirring occasionally.
5. Return beef to the pan and stir to combine with mushroom and tofu mixture.
6. Serve hot over cooked white rice, accompanied by your choice of stir-fried vegetables.
Cooking Time: 15-20 minutes
Ebi Fry Bento with Tartar Sauce and Mixed Greens
A classic Japanese-inspired bento that combines the crispiest shrimp fritters with a refreshing side of mixed greens and tangy tartar sauce.
Ingredients:
– 1/2 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
– Mixed greens (arugula, spinach, etc.)
– Tartar sauce (store-bought or homemade)
– Sesame seeds and soy sauce (optional)
Instructions:
1. In a bowl, mix together flour, paprika, salt, and pepper.
2. Dip each shrimp into the beaten egg and then coat with the flour mixture.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
4. Fry the shrimp fritters for 2-3 minutes on each side or until golden brown.
5. Drain excess oil on paper towels.
6. Assemble the bento by placing the Ebi Fries on top of mixed greens, and serve with tartar sauce.
Cooking Time: 15-20 minutes
Unagi Don Bento with Grilled Eel and Cucumber Salad
This classic Japanese bento combines the rich flavors of grilled eel with the refreshing crunch of cucumber salad, all on a bed of fluffy rice. A perfect balance of textures and tastes for a satisfying meal.
Ingredients:
– 1 lb unagi (grilled eel), sliced into thin pieces
– 1 cup Japanese short-grain rice
– 1/2 cup water
– 1/4 cup cucumber slices
– 1/4 cup thinly sliced red onion
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– Salt and pepper to taste
– Sesame seeds for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. Preheat grill or grill pan to medium-high heat. Brush eel slices with soy sauce and sake mixture. Grill for 3-4 minutes per side, or until cooked through.
3. In a small bowl, combine cucumber slices, red onion, and a pinch of salt. Mix well.
4. Assemble the bento by placing grilled eel on top of rice, followed by cucumber salad.
5. Garnish with sesame seeds and serve immediately.
Cooking Time: 15-20 minutes
Yakisoba Bento with Stir-Fried Noodles and Beni Shoga
Discover the simplicity of a traditional Japanese bento box, elevated by the flavors of stir-fried yakisoba noodles and sweet benedict-style ginger.
Ingredients:
– 200g yakisoba noodles
– 1/2 cup vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., carrots, green beans, bell peppers)
– 2 tablespoons soy sauce
– 2 teaspoons oyster sauce (optional)
– Salt and pepper to taste
– Beni Shoga (pink pickled ginger), cut into thin strips
Instructions:
1. Cook yakisoba noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until softened, about 3 minutes.
3. Add mixed vegetables; cook until tender, about 4-5 minutes.
4. Add cooked noodles, soy sauce, and oyster sauce (if using); stir-fry for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve bento box with a portion of the noodle mixture, topped with Beni Shoga strips.
Cooking Time: Approximately 15-20 minutes
Tonkatsu Bento with Shredded Cabbage and Tonkatsu Sauce
A classic Japanese bento box combination featuring crispy tonkatsu, crunchy shredded cabbage, and a tangy tonkatsu sauce. This comforting meal is perfect for a quick lunch or dinner.
Ingredients:
– 1 pork cutlet (tonkatsu)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg
– Vegetable oil for frying
– 1 cup shredded cabbage
– Tonkatsu sauce (store-bought or homemade)
Instructions:
1. Prepare the tonkatsu by seasoning the pork cutlet with salt and pepper, then dredging it in flour, dipping it in the beaten egg, and coating it evenly with breadcrumbs.
2. Fry the tonkatsu in hot oil until golden brown and crispy (about 3-4 minutes per side).
3. Meanwhile, prepare the shredded cabbage by washing and drying it.
4. Assemble the bento box by placing the fried tonkatsu on top of a bed of shredded cabbage, drizzling with tonkatsu sauce, and serving immediately.
Cooking Time: About 15-20 minutes
Gyoza Bento with Pan-Fried Dumplings and Rice
A traditional Japanese bento box filled with pan-fried gyoza, steamed rice, and a hint of savory flavors.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup finely chopped cabbage
– 1/4 cup grated carrot
– 1/4 cup ground pork
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Cooked Japanese rice
– Optional: sliced green onions and pickled ginger for garnish
Instructions:
1. In a mixing bowl, combine chopped cabbage, grated carrot, ground pork, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a clean surface. Place a tablespoon of the filling mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
4. Pan-fry the gyoza in a little oil until golden brown, about 2-3 minutes per side.
5. Serve the pan-fried gyoza with steamed Japanese rice and garnish with sliced green onions and pickled ginger if desired.
Cooking Time: About 15-20 minutes to prepare and cook the gyoza, plus an additional 10-15 minutes to steam the rice.
Chicken Katsu Bento with Curry Sauce and Potato Salad
Experience the flavors of Japan with this satisfying bento box meal, featuring crispy chicken katsu, tangy potato salad, and creamy curry sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1 egg
– 1 cup vegetable oil
– Curry sauce ingredients (see below)
– Potato salad ingredients (see below)
Curry Sauce:
– 2 tablespoons curry powder
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 cup heavy cream
Potato Salad:
– 3 large potatoes, boiled and diced
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Prepare the curry sauce by whisking together all ingredients in a bowl.
2. Cut the chicken into thin cutlets and pound to even thickness.
3. Dip each chicken piece in flour, then egg, and finally panko breadcrumbs.
4. Fry the chicken in hot oil until golden brown (5-6 minutes per side).
5. Assemble the bento box with fried chicken, potato salad, and curry sauce.
Cooking Time: 25-30 minutes
Tamago Sando Bento with Egg Salad Sandwich and Fruit
This Tamago Sando Bento recipe combines the classic egg salad sandwich with a sweet and refreshing fruit component, making for a well-rounded and satisfying meal.
Ingredients:
– 2 eggs, hard-boiled and diced
– 1/4 cup mayonnaise
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 4 slices of Japanese milk bread (or white bread)
– Fruits of your choice (e.g., grapes, strawberries, orange slices)
– Sesame seeds for garnish
Instructions:
1. In a bowl, mix together diced eggs, mayonnaise, soy sauce, rice vinegar, and grated ginger.
2. Slice the Japanese milk bread into 1-inch thick pieces.
3. Assemble the egg salad sandwich by spreading the egg mixture onto two slices of bread and topping with the remaining two slices.
4. Cut the fruit into bite-sized pieces and arrange alongside the sandwich.
5. Garnish with sesame seeds, if desired.
Cooking Time: 15 minutes
Okonomiyaki Bento with Savory Pancake and Kewpie Mayo
Savor the flavors of Japan with this easy-to-make Okonomiyaki Bento, featuring a savory pancake, Kewpie mayo, and crispy bacon.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/2 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 2 tablespoons Okonomiyaki sauce (available at Asian markets)
– 1/4 cup Kewpie mayo
– 6 slices of bacon, cooked and crumbled
– Green onions, thinly sliced for garnish
Instructions:
1. In a bowl, whisk together flour, eggs, water, salt, and baking powder.
2. Heat a non-stick skillet or Okonomiyaki pan over medium heat. Pour in batter and cook for 3-4 minutes, until edges start to set.
3. Spread Kewpie mayo evenly over the pancake, leaving a small border around the edges.
4. Top with crumbled bacon and green onions.
5. Cook for an additional 1-2 minutes, until pancake is fully cooked and crispy.
6. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Spicy Tuna Roll Bento with Soy Sauce and Wasabi
Elevate your lunch game with this refreshing and flavorful Spicy Tuna Roll Bento, perfect for a quick and satisfying meal. This recipe combines the spiciness of wasabi with the savory taste of soy sauce, wrapped in a delicate sushi roll.
Ingredients:
– 1 can of tuna (drained)
– 1/2 cup cooked Japanese rice
– 1 sheet of nori seaweed
– 1 tablespoon spicy mayo
– 1 teaspoon grated wasabi
– Soy sauce for serving
– Optional: pickled ginger, sesame seeds, and/or thinly sliced daikon radish for garnish
Instructions:
1. Mix tuna with spicy mayo and set aside.
2. Prepare sushi rice according to package instructions or using a rice cooker.
3. Lay nori sheet flat and spread sushi rice evenly over it, leaving a 1-inch border at the top.
4. Place tuna mixture in the center of the rice, leaving a small border around it.
5. Roll up the nori and rice tightly but gently, applying gentle pressure.
6. Slice into 8 equal pieces.
7. Serve with soy sauce and wasabi for dipping. Enjoy!
Cooking Time: 15 minutes
Chashu Pork Bento with Ramen Eggs and Bok Choy
Experience the flavors of Japan with this simple and satisfying bento box recipe, featuring tender chashu pork, creamy ramen eggs, and crunchy bok choy.
Ingredients:
– 1 pound pork belly or shoulder
– 1/4 cup soy sauce
– 1/4 cup sake
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon mirin
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bunch bok choy, cleaned and separated
– 4 eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large saucepan, combine soy sauce, sake, brown sugar, rice vinegar, and mirin. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add sliced onion and minced garlic to the saucepan. Simmer for an additional 5 minutes.
4. Meanwhile, cook bok choy in boiling water for 2-3 minutes or until tender. Drain and set aside.
5. Cook ramen eggs by placing them in a steamer basket over boiling water. Steam for 10-12 minutes or until cooked to desired doneness.
6. Place pork belly in the saucepan with the braising liquid and cook for 2-3 hours or until tender. Slice into thin strips.
7. Assemble bento box with sliced chashu pork, ramen eggs, and bok choy.
Cooking Time: Approximately 3 hours (including braising time)
Kinpira Gobo Bento with Braised Burdock Root and Rice
A traditional Japanese-style bento, this recipe combines the earthy sweetness of burdock root with savory rice and a hint of umami. Perfect for a quick and satisfying meal.
Ingredients:
– 1 medium-sized burdock root, peeled and cut into 1-inch pieces
– 2 cups cooked Japanese short-grain rice (preferably day-old rice)
– 1/4 cup soy sauce
– 1/4 cup sake or dry white wine
– 1/4 cup mirin (sweet Japanese cooking sake)
– 2 tablespoons sugar
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: sliced green onions, shredded daikon, and pickled ginger for garnish
Instructions:
1. In a large saucepan, combine burdock root, soy sauce, sake or white wine, mirin, sugar, and sesame oil.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30-40 minutes, or until the burdock is tender and caramelized.
3. Cook Japanese rice according to package instructions.
4. Serve braised burdock root on top of cooked rice in a bento box or individual bowl.
5. Garnish with optional toppings, if desired.
Cooking Time: 45-50 minutes
Nasu Dengaku Bento with Miso-Glazed Eggplant and Sesame Seeds
This classic Japanese bento box dish combines the sweetness of eggplant with the savory flavor of miso, all wrapped up in a crispy sesame seed crust.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons sugar
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, soy sauce, sake, sugar, and rice vinegar.
3. Brush the mixture evenly onto both sides of the eggplant slices.
4. Place the eggplant slices on a baking sheet lined with parchment paper and drizzle with sesame oil.
5. Bake for 20-25 minutes or until the eggplant is tender and caramelized.
6. Sprinkle sesame seeds over the top of each slice before serving.
Cooking Time: 20-25 minutes
Korokke Bento with Potato Croquettes and Tonkatsu Sauce
A classic Japanese-inspired bento box meal featuring crispy potato croquettes, juicy tonkatsu sauce, and a simple rice bowl. This comforting dish is perfect for a quick lunch or dinner.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1 egg, lightly beaten
– 1/4 cup milk
– Vegetable oil for frying
– Tonkatsu sauce (store-bought or homemade)
– Cooked Japanese rice
– Optional: shredded daikon, carrot, and/or green onion for garnish
Instructions:
1. In a large bowl, combine grated potatoes, flour, panko breadcrumbs, egg, and milk. Mix well.
2. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
3. Using a spoon, drop small amounts of the potato mixture into the hot oil, flattening slightly with a spatula.
4. Fry for 3-4 minutes or until golden brown, flipping halfway. Drain on paper towels.
5. Serve warm potato croquettes with cooked Japanese rice and tonkatsu sauce.
Cooking Time: Approximately 20-25 minutes
Chirashi Sushi Bento with Scattered Sushi Toppings
Transform your sushi experience into a visually stunning and delicious bento box with this easy recipe. Chirashi sushi is a popular Japanese dish featuring a bowl of vinegared rice topped with various ingredients, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup sushi vinegar
– Assorted toppings (e.g., sashimi-grade tuna, salmon, or tofu; pickled ginger; shredded daikon radish; grated carrot)
– Sesame seeds for garnish
Instructions:
1. Prepare the sushi vinegar by mixing equal parts water and rice vinegar in a bowl.
2. Cook Japanese short-grain rice according to package instructions. Allow it to cool slightly.
3. In a large bowl, combine cooked rice and sushi vinegar mixture. Mix until well combined.
4. Divide the prepared rice into individual bento boxes or containers.
5. Arrange assorted toppings on top of the rice in a scattered pattern.
6. Garnish with sesame seeds for added flavor and visual appeal.
Cooking Time: 15-20 minutes (includes cooking time for rice)
Enjoy your Chirashi Sushi Bento with Scattered Sushi Toppings!
Oyakodon Bento with Chicken and Egg Rice Bowl
A classic Japanese comfort food, Oyakodon is a flavorful chicken and egg rice bowl dish that’s easy to make and packed with nutrients. This bento-style recipe adds some convenient and portable flair.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1 boneless, skinless chicken breast, cut into bite-sized pieces
– 2 eggs
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking wine)
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a pan, whisk together soy sauce, sake, mirin, and grated ginger. Add chicken and cook until browned, about 5 minutes.
3. Push chicken to one side of the pan. Crack in eggs and scramble until cooked through.
4. Mix chicken and eggs together. Season with salt and pepper to taste.
5. To assemble the bento, place a scoop of rice in a bowl, followed by the chicken and egg mixture.
6. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 20 minutes
Harumaki Bento with Spring Rolls and Sweet Chili Sauce
Experience the perfect blend of Asian flavors and convenience with this easy-to-make Harumaki Bento recipe, featuring crispy spring rolls and a sweet and spicy dipping sauce.
Ingredients:
– 1 package of rice paper wrappers (8-10 sheets)
– 1/2 cup mixed vegetables (carrots, cucumbers, bell peppers)
– 1/4 cup cooked chicken or tofu, diced
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Sweet Chili Sauce (store-bought or homemade)
– Assorted toppings (optional): shredded lettuce, sliced scallions, pickled ginger
Instructions:
1. Prepare the filling by combining mixed vegetables, cooked chicken or tofu, soy sauce, and sesame oil.
2. Lay a rice paper wrapper on a clean surface. Place about 1 tablespoon of the filling in the center of the wrapper.
3. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
4. Serve the spring rolls with Sweet Chili Sauce for dipping. Add your preferred toppings for added flavor and texture.
Cooking Time: 15-20 minutes
Summary
Get inspired by these delicious Japanese obento recipes perfect for busy weekdays! This collection of 20 mouth-watering bentos features a variety of flavors and ingredients. From classic teriyaki chicken to savory beef sukiyaki, and from seafood-filled onigiri to spicy tuna rolls, there’s something for everyone. Each bento is carefully crafted with steamed rice, mixed greens, and a selection of side dishes like pickled vegetables, tamagoyaki, and edamame. These easy-to-prepare recipes are sure to bring excitement to your lunchtime routine.
