Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "736c9710ea604a93b4a37cfb93f5f307",
    "updated": "2025-05-08T10:38:43.018Z",
    "title": "Miso Chashu Ramen",
    "subtitle": null,
    "description": "Even if you haven't watched any anime, you've probably heard of Naruto. The sequel series, Boruto, follows Naruto's son, Boruto. This recipe pays tribute to Naruto's favorite miso pork ramen, often enjoyed with extra noodles. The inspiration comes from scenes where Naruto and his family visit Ichiraku Ramen, where Naruto has an all-you-can-eat gift certificate from the owner as a wedding present. This delicious recipe honors that iconic ramen dish.",
    "ingredients": [
      {
        "section": "Pork Bone Broth",
        "ingredients": [
          "pork bones",
          "water",
          "dried kelp (kombu).",
          "dried bonito flakes (katsuobushi), to taste"
        ]
      },
      {
        "section": "Tender Chashu (Braised Pork)",
        "ingredients": [
          "pork belly",
          "salt and 2 teaspoons black pepper",
          "oil, for cooking",
          "soy sauce",
          "sake",
          "mirin",
          "packed brown sugar"
        ]
      },
      {
        "section": "Miso Tare",
        "ingredients": [
          "white miso",
          "soy sauce",
          "sugar",
          "sesame oil",
          "sesame seeds, puréed (or 240 g tahini).",
          "garlic, minced",
          "ginger root (1½ inches long), minced"
        ]
      },
      {
        "section": "Infused Aroma Oil",
        "ingredients": [
          "canola oil",
          "scallions, trimmed and sliced in half lengthwise",
          "ginger root, thinly sliced lengthwise"
        ]
      },
      {
        "section": "For Assembly",
        "ingredients": [
          "single-serving packs fresh ramen noodles (5 to 6 ounces, or , each) or dried ramen noodles (3 ounces, or , each).",
          "soft-boiled eggs",
          "sheets dried seaweed (nori), cut into 6 squares each",
          "pickled bamboo shoots (menma), to taste",
          "(inch, or , thick) fish cake (narutomaki).",
          "scallions, thinly sliced"
        ]
      }
    ],
    "instructions": [
      "To prepare the pork bone broth: Place the pork bones in a large pot and cover with water. Bring to a boil for 10 minutes, then drain and rinse the bones under running water to remove impurities.",
      "Transfer the bones to a pressure cooker with 8 cups (1.9 L) of water and cook under pressure for 1½ hours. Alternatively, simmer the bones in a large pot over medium-high heat for 12 to 18 hours, replenishing water as needed to keep them submerged and skimming off any foam occasionally.",
      "After cooking, once the broth becomes milky white and slightly thickened, add the dried kelp and a handful of bonito flakes. Turn off the heat and let the mixture steep for 30 minutes. Strain the broth through a fine-mesh strainer, discarding the solids, and set aside.",
      "To prepare the tender chashu: On a cutting board, trim and discard the skin from the pork belly. Season the meat evenly with salt and black pepper. Roll it tightly and secure with kitchen twine by spacing four pieces equally across the width and tying them, then wrap one long piece of twine around the length to hold the roll together.",
      "Heat oil in a large skillet over medium heat until just smoking, then brown the pork belly on all sides until a deep golden color.",
      "Place the pork roll in a clean large pot and add soy sauce, sake, mirin, brown sugar, and enough water to nearly cover the meat. Place a piece of parchment paper directly on the surface of the liquid to cover the pork. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 1 hour, turning the pork every 10 minutes to ensure even coloring. Remove the pork from the sauce and let it rest for 2 hours before slicing. Save the braising sauce for other uses.",
      "To make the miso tare: Combine all miso tare ingredients in a large bowl and mix until well blended.",
      "For the infused aroma oil: Heat canola oil in a small pot over medium heat, add scallions and ginger, and cook until browned, approximately 2 minutes. Remove from heat and discard the solids. Set the oil aside.",
      "To assemble the ramen: Cook fresh ramen noodles according to package directions, and heat the pork bone broth over medium-high heat.",
      "Slice the chashu into ¼-inch (6 mm) thick pieces. Optionally, use a kitchen torch or direct flame to brown the surface of the pork slices.",
      "In each serving bowl, combine 2 teaspoons of infused aroma oil, ¼ cup (72 g) of miso tare, and ¼ cup (60 ml) of hot pork broth. Stir to dissolve the miso tare, then add more broth to taste. Place the cooked noodles into the broth. Top generously with chashu slices, two halves of soft-boiled eggs, two nori squares, pickled bamboo shoots, two slices of fish cake, and a sprinkle of sliced scallions."
    ],
    "notes_ingredients": "The pork bone broth, chashu sauce, miso tare, and infused aroma oil can be stored in airtight containers in the refrigerator for up to one week. This allows preparation ahead of time or saving leftovers for later use. Use the remaining chashu sauce to marinate soy sauce eggs for ramen by cooling the sauce to room temperature, placing peeled soft-boiled eggs in the sauce, covering, and refrigerating for 2 days for perfectly flavored eggs.",
    "notes_instructions": null
  }
]