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": "af5f0931dbcf49c4b1df5c9075b025b5",
    "updated": "2025-05-08T11:35:51.636Z",
    "title": "Shinobu's Hirekatsu Sandwich",
    "subtitle": null,
    "description": "Izakaya Nobu's front door opens to a parallel world, the ancient city of Aitheria. In this episode, Baron Brentano reserves the entire restaurant and requests schnitzel. Nobuyuki Yazawa, the owner and chef of the izakaya, is unfamiliar with how to prepare this dish, so he leaves the restaurant to inquire at the palace guard barracks. Shinobu Senke, the waitress, remains behind, and as the baron grows impatient, he asks her to make something to satisfy his hunger. She prepares hirekatsu (hire meaning \"tenderloin\" and katsu meaning \"fried cutlet\"), which is essentially a pork cutlet, and transforms it into a sandwich. The baron has never tried a pork cutlet sandwich before and is delighted by the crunch of the fried cutlet, the rich sauce, and the soft bread that brings all the flavors together.",
    "ingredients": [
      {
        "section": "Pork Cutlets",
        "ingredients": [
          "pork tenderloin, cut into 12 slices (12 mm thick).",
          "salt and black pepper, to taste",
          "all-purpose flour",
          "eggs, beaten",
          "panko bread crumbs",
          "canola or vegetable oil, for deep-frying"
        ]
      },
      {
        "section": "Karashi Mayo",
        "ingredients": [
          "kewpie mayo",
          "japanese karashi mustard (or 4 teaspoons dijon mustard).",
          "sugar"
        ]
      },
      {
        "section": "Assembly",
        "ingredients": [
          "white bread",
          "tonkatsu sauce, to taste"
        ]
      }
    ],
    "instructions": [
      "To prepare the pork cutlets: Season both sides of the pork slices with salt and pepper.",
      "Set up a dredging station with three shallow bowls: one with flour mixed with a pinch of salt, one with the beaten eggs, and one with the panko bread crumbs. Coat each pork slice first in flour, then dip into the eggs, and finally cover with panko, shaking off any excess. Place the coated slices on a plate.",
      "Heat 3 inches (7.5 cm) of oil in a medium heavy-bottomed pot over medium heat until it reaches 350°F (175°C), or when a few bread crumbs sizzle upon contact. Fry the pork slices in batches for 5 to 6 minutes until they turn golden brown. Transfer the cooked cutlets to a wire rack and immediately season each with a pinch of salt.",
      "For the karashi mayo: In a small bowl, mix together the mayo, karashi mustard, and sugar until smooth.",
      "To assemble the sandwiches: Spread a thin layer of the karashi mayo on one side of each slice of bread. Place 2 fried pork cutlets on the bottom slice of bread for each sandwich, drizzle generously with tonkatsu sauce, and top with the remaining slice of bread. Trim off the crusts and cut each sandwich in half. Serve warm."
    ],
    "notes_ingredients": "• Japanese karashi hot mustard is spicier than Dijon mustard and has a flavor similar to Chinese mustard. Adjust the quantity to your preference—I recommend starting with 1½ teaspoons, especially if you are sensitive to spice, but avoid omitting it entirely as it adds a distinctive, wasabi-like aroma that complements the dish.\n• If you don't have store-bought tonkatsu sauce, you can create a substitute by mixing 6 tablespoons A1 steak sauce, 2 tablespoons soy sauce, and 2 teaspoons honey.",
    "notes_instructions": null
  }
]