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": "0b8af81edb1f45baa0715bc67fb3b7c3",
    "updated": "2025-05-20T06:39:14.143Z",
    "title": "Savory Custard | Chawanmushi",
    "subtitle": null,
    "description": "This smooth and creamy custard is a classic Japanese comfort dish. Infused with dashi, soy sauce, and mirin, chawanmushi (meaning \"steamed in a teacup\") traditionally includes shiitake mushrooms, along with chicken, shrimp, or fish cake. Authentic versions often feature lily roots and ginkgo nuts; while lily roots are rare outside Japan, ginkgo nuts are sometimes available canned or online. Even without these ingredients, your chawanmushi will be delicious.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "soy sauce, divided",
          "sake, divided",
          "chicken thigh, cut into bite-size pieces",
          "shrimp, shelled, deveined, and halved lengthwise",
          "eggs",
          "ichiban dashi",
          "mirin",
          "salt",
          "fresh shiitake mushrooms, stemmed, caps cut into thin slices",
          "canned ginkgo nuts (optional).",
          "chopped baby spinach",
          "scallion, chopped"
        ]
      }
    ],
    "instructions": [
      "Position an oven rack in the center and preheat the oven to 350°F.",
      "Combine ½ teaspoon soy sauce and ½ teaspoon sake in a small bowl. Add the chicken pieces and toss to coat. Let marinate for 15 minutes, then drain and discard the marinade. Set the chicken aside.",
      "In another small bowl, mix ½ teaspoon soy sauce with ½ teaspoon sake. Add the shrimp, toss to coat, and let marinate for 5 minutes. Drain and discard the marinade. Set the shrimp aside.",
      "In a large bowl, gently beat the eggs with dashi, 2 teaspoons soy sauce, 1 teaspoon sake, mirin, and salt until combined, taking care not to create foam. Strain the egg mixture through a fine-mesh sieve to ensure a smooth custard.",
      "Divide a quarter of the chicken, shrimp, shiitake mushrooms, and ginkgo nuts (if using) among 4 custard cups or ramekins. Pour ½ cup of the egg mixture into each cup, add some spinach, then pour in the remaining egg mixture evenly.",
      "In a medium saucepan, bring 6 cups of water to a simmer over medium-high heat. Cover the cups tightly with foil and place them in a baking dish deep enough to hold them without touching. Slide the oven rack out, place the dish on it, and pour hot water into the dish until it reaches about two-thirds the height of the cups. Carefully slide the rack back into the oven and close the door.",
      "Steam the custards for 15 minutes. Test doneness by inserting a toothpick into the center of a cup; it should come out clean, and the custard should still jiggle slightly. If needed, continue cooking, checking every 5 minutes. Avoid overcooking, as this will cause the custard to become firm and develop cracks or a skin.",
      "Once cooked, remove the cups from the water bath and place them on saucers. Garnish with chopped scallions and serve warm.",
      "To store leftovers, allow the chawanmushi to cool fully. Cover each cup tightly with plastic wrap and refrigerate for up to 1 day."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]