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": "9b36a13a667040e089536138c1018e52",
    "updated": "2025-05-08T11:14:08.106Z",
    "title": "Gyudon (Beef Bowl)",
    "subtitle": "Bullet train ekiben",
    "description": "Bullet train ekiben (eki means \"train\" and ben is short for \"bento\") are conveniently packaged meals available at train stations across Japan, designed to be enjoyed onboard. These meals offer a variety of sweet and savory flavors and can be served either hot or cold. In the movie, Rengoku savors several ekiben, especially gyudon (beef bowl), expressing his delight with enthusiastic exclamations of \"UMAI!\" (DELICIOUS!).",
    "ingredients": [
      {
        "section": "SAUCE",
        "ingredients": [
          "sake",
          "mirin",
          "soy sauce",
          "brown sugar"
        ]
      },
      {
        "section": "BEEF",
        "ingredients": [
          "scallions, white parts only, trimmed",
          "beef fat or vegetable oil",
          "medium-firm tofu, cut in half crosswise and then sliced into 1 × (50.8 mm) (2.5 x 5 cm) rectangles",
          "salt and black pepper, to taste",
          "onion, thinly sliced",
          "thinly sliced rib-eye, at room temperature"
        ]
      },
      {
        "section": "FOR ASSEMBLY",
        "ingredients": [
          "soft-boiled egg, sliced in half lengthwise",
          "cooked short-grain white rice",
          "red pickled ginger (beni shoga)."
        ]
      }
    ],
    "instructions": [
      "1 To prepare the sauce: In a small pot over medium heat, combine all the sauce ingredients, stirring until the sugar dissolves completely. Remove from heat and set aside.",
      "2 For the beef: Heat a medium skillet over medium heat, add the scallions and cook until charred, about 3 to 4 minutes. Remove the scallions from the pan. Melt the beef fat or heat the oil, then cook the tofu until golden brown on both sides, approximately 5 minutes total. Season with salt and pepper. Remove the tofu, then add the onions and cook until translucent, about 2 minutes.",
      "3 Lay the rib-eye slices in a single layer in the pan. Pour in the sauce and toss to coat the beef evenly. Remove from heat promptly, as thinly sliced rib-eye requires no more than 2 minutes to cook to maintain tenderness.",
      "4 To assemble: Place cooked rice at the bottom of each bowl and top with the sweet and savory beef mixture. Garnish with a halved soft-boiled egg, the charred scallions, pan-fried tofu, and red pickled ginger. Serve either hot or cold."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]