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

    [
  {
    "recipeCode": "8081c97a52fd499dbdd9cc4daecd5494",
    "updated": "2025-05-18T00:58:47.621Z",
    "title": "Black Sesame Noodle Bowl",
    "subtitle": "Shredded Egg, Avocado, Shallots",
    "description": "This noodle bowl was inspired by Heidi Swanson's Black Sesame Otsu from Super Natural Every Day. Black sesame seeds are toasted until aromatic, then ground and combined with Asian pantry staples to create a rich, savory, and tangy dressing, enhanced here with a touch of wasabi. Like many cold noodle dishes, it is convenient for transport and is especially enjoyable outdoors. The shredded egg and delicate radish integrate with the noodles, the minced shallot adds crunch and a bright note, and a final drizzle of kecap manis—an Indonesian soy sauce—brings all the flavors together harmoniously.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "black sesame seeds",
          "neutral-tasting oil",
          "soy sauce",
          "rice vinegar",
          "brown sugar",
          "wasabi powder",
          "fine sea salt",
          "bundles (about 326 g) dried soba, udon, or somen noodles",
          "shallots, minced",
          "avocado",
          "boiled eggs, firm yolks",
          "small-to-medium radishes",
          "tender greens, such as watercress, upland cress, baby arugula, or tatsoi",
          "scallions, white and green parts, thinly sliced",
          "kecap manis (indonesian soy sauce), for drizzling"
        ]
      }
    ],
    "instructions": [
      "Toast the sesame seeds in a dry skillet over medium-low heat, swirling frequently, until fragrant—about 90 seconds to 2 minutes. Monitor carefully to avoid burning. Transfer the seeds to a mortar and coarsely grind them, then move to a mixing bowl. Add oil, soy sauce, rice vinegar, brown sugar, wasabi, and salt, and whisk until fully combined.",
      "Bring a saucepan of salted water to a gentle boil. Add the noodles and cook until tender, usually 4 to 7 minutes or as indicated on the package. Drain the noodles and rinse well under cold running water, then drain thoroughly.",
      "Toss the noodles and minced shallots with the prepared dressing until the noodles are evenly coated. At this point, the noodles can be stored in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature before serving.",
      "Cut the avocado into quarters around the pit, peel the segments, and slice them into thin strips. Peel the eggs and grate them using the large side of a box grater. Slice the radishes into thin rounds, stack them, and cut into thin matchsticks.",
      "Distribute the greens evenly among four bowls and top with the dressed noodles. Arrange the avocado slices over the noodles, then add the shredded egg, radish matchsticks, and scallions on top. Finish with a drizzle of kecap manis and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]