Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
    - 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 : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7747a2214e2f4ccaabe02b3886579647",
    "updated": "2025-05-08T10:41:03.150Z",
    "title": "Asuna's Steak Sandwich",
    "subtitle": null,
    "description": "This sandwich features a flavorful teriyaki-marinated steak paired with a tender omelet, fresh microgreens, and a hint of pomegranate, all served in toasted French bread. The combination creates a delicious and satisfying meal.",
    "ingredients": [
      {
        "section": "Steak",
        "ingredients": [
          "garlic, grated",
          "ginger, grated",
          "olive oil",
          "salt and pepper, to taste",
          "hanger or skirt steaks (300 g total), membranes removed"
        ]
      },
      {
        "section": "Teriyaki Sauce",
        "ingredients": [
          "soy sauce",
          "sake",
          "mirin",
          "sugar"
        ]
      },
      {
        "section": "Omelets",
        "ingredients": [
          "eggs, beaten, divided",
          "salt and pepper, to taste",
          "butter, divided"
        ]
      },
      {
        "section": "Assembly",
        "ingredients": [
          "loaves (6 inches, or , long each) french bread",
          "mayonnaise, to taste",
          "microgreens (or 4 leaves lettuce).",
          "white edible flowers",
          "pomegranate seeds"
        ]
      }
    ],
    "instructions": [
      "To prepare the steak: In a medium bowl, combine the garlic, ginger, olive oil, salt, and pepper. Add the steaks and turn them to coat evenly with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight.",
      "While the steak marinates, prepare the teriyaki sauce: Place all sauce ingredients in a medium saucepan over medium heat and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens and becomes glossy, about 2 to 3 minutes. Transfer to a heatproof container and let cool to room temperature.",
      "Remove the steaks from the refrigerator and let them come to room temperature. Heat a large skillet over medium-high heat. Cook the steaks for 3 minutes on one side until browned and crusty, then flip and cook for another 2 minutes or until desired doneness (for medium, aim for an internal temperature of 135°F or 57°C). During the last minute of cooking, drizzle 3 tablespoons of teriyaki sauce over the steaks and turn to coat all sides thoroughly. Transfer the steaks to a cutting board, let rest for 10 minutes, then slice against the grain at a forty-five degree angle into thick pieces.",
      "To make the omelets: In a medium bowl, mix the beaten eggs with salt and pepper. Melt ½ tablespoon of butter in a medium nonstick skillet over medium heat. Pour in half of the egg mixture and cook until set to your liking. Using a spatula, fold the edges toward the center from both sides to create a rectangle the width of the French bread. Transfer the omelet to a plate and repeat the process with the remaining butter and egg mixture to make a second omelet.",
      "To assemble the sandwiches: Slice the French bread loaves lengthwise and toast the cut sides. Spread mayonnaise on the inside of the top halves. On the bottom halves, layer microgreens or lettuce, 4 edible flowers, an omelet, 1 tablespoon of pomegranate seeds, 5 or 6 slices of steak, additional teriyaki sauce, then place the top half of the bread. Wrap the sandwiches in parchment paper, cut in half, and serve."
    ],
    "notes_ingredients": "• Edible flowers are often available near fresh herbs in grocery stores.\n• If you enjoy teriyaki sauce, consider making a larger batch of this recipe for use in quick stir-fries. Store the sauce in an airtight container in the refrigerator for up to one week.",
    "notes_instructions": null
  }
]