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

    [
  {
    "recipeCode": "4e991f78df244a8c8776add80f8bb166",
    "updated": "2025-05-08T09:44:21.668Z",
    "title": "Pampered Udon",
    "subtitle": null,
    "description": "While Rei tutors his younger friend Hinata for her high school entrance exams, Akari, Hinata's sister and Rei's friend, prepares \"pampered udon\" just like their mother used to make when Akari was young and studying for her own entrance exams. Unable to choose between shrimp tempura and fried tofu as toppings, Akari's mother lovingly combined both for her. This touching moment highlights how Akari has embraced the motherly role following their mother's passing. We hope you find warmth and comfort in these delicious noodles!",
    "ingredients": [
      {
        "section": "Fried Tofu (Inari Age)",
        "ingredients": [
          "deep-fried tofu pouches (abura-age).",
          "soy sauce",
          "sugar"
        ]
      },
      {
        "section": "Shrimp Tempura",
        "ingredients": [
          "vegetable oil, for frying",
          "prawns or shrimp, peeled and deveined, leaving the tails on",
          "all-purpose flour",
          "baking soda",
          "plus 1 teaspoon potato starch, divided",
          "salt, divided, plus more to taste",
          "egg",
          "ice-cold water with ice cubes",
          "wedges lemon (optional)."
        ]
      },
      {
        "section": "Udon Soup",
        "ingredients": [
          "water",
          "mirin",
          "soy sauce",
          "dashi powder",
          "(2 inches, or , square) dried kelp (kombu).",
          "sugar",
          "single-serving packages (250 g each) udon noodles"
        ]
      },
      {
        "section": "For Assembly",
        "ingredients": [
          "(½ inch or thick) fish cake (narutomaki).",
          "scallions, thinly sliced"
        ]
      }
    ],
    "instructions": [
      "To prepare the inari age: Bring a medium pot of water to a boil.",
      "On a cutting board, slice each abura-age pouch diagonally in half to create 4 triangles.",
      "Add the abura-age to the boiling water and boil for 2 minutes to remove excess oil.",
      "Remove the abura-age with a slotted spoon and place between sheets of paper towel.",
      "Use a rolling pin to gently press and squeeze out extra water.",
      "Discard the water from the pot, rinse it, then return the drained abura-age along with ¼ cup (60 ml) clean water, 2 tablespoons soy sauce, and 3 tablespoons sugar.",
      "Simmer over medium heat until the liquid nearly evaporates and the tofu absorbs the flavor, about 8 minutes.",
      "Remove from heat and set aside.",
      "To prepare the shrimp tempura: Make a few shallow cuts across the undersides of the shrimp. Then flip them over and gently press down their backs to straighten.",
      "For the tempura batter, whisk together the flour, baking soda, 1 teaspoon potato starch, and a pinch of salt in a medium bowl.",
      "In a small bowl, beat the egg, then mix with ice-cold water and ice cubes.",
      "Pour the egg-water mixture into the flour mixture and whisk lightly until the batter just coats a spoon; lumps are fine. Avoid overmixing.",
      "Spread the remaining ¼ cup (40 g) potato starch on a tray and sprinkle over the remaining pinch of salt.",
      "Heat 2 ½ inches (6 cm) of vegetable oil in a medium heavy-bottomed pot over medium heat to 350°F (175°C), using a thermometer or testing with a small amount of batter that should sizzle upon contact.",
      "Once the oil is ready, lightly coat the shrimp with the potato starch on the tray, then dip into the tempura batter, shaking off excess before carefully lowering them into the hot oil.",
      "Fry for about 2 minutes, until the shrimp turn orange and the batter is golden and crisp.",
      "Remove the shrimp with a slotted spoon and drain on a rack.",
      "Lightly season the cooked tempura with salt.",
      "If desired, squeeze lemon juice over the tempura just before serving.",
      "To make the udon soup: In a separate medium pot, combine the water, mirin, 2 tablespoons soy sauce, dashi powder, kombu, and sugar.",
      "Bring the mixture to a boil over medium-high heat, then reduce to a low simmer while cooking the udon noodles.",
      "Cook the udon noodles separately according to the package instructions.",
      "For assembly: Divide the cooked udon noodles into serving bowls and ladle in some of the hot broth.",
      "Top each bowl with the inari age, shrimp tempura, and slices of fish cake.",
      "Sprinkle thinly sliced scallions over the top and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]