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": "ffc5848751a346d3a3a6e9b79339b012",
    "updated": "2025-05-08T12:28:26.903Z",
    "title": "Russian Roulette Takoyaki",
    "subtitle": null,
    "description": "Beerus, a powerful being, arrives on Earth searching for the last Saiyan. Bulma invites him to her birthday party, unaware of his true nature. Vegeta spends the celebration anxiously hoping no one upsets Beerus. Krillin offers Beerus takoyaki, but with a surprise twist: one is filled with wasabi! This prank, while harmless to the planet, ends up backfiring on Krillin. Have a cold drink ready for the unlucky person who gets the wasabi-filled takoyaki.",
    "ingredients": [
      {
        "section": "Takoyaki Batter",
        "ingredients": [
          "cold water",
          "dashi powder",
          "egg, beaten",
          "soy sauce",
          "cake flour (or substitute with 120 g all-purpose flour).",
          "cornstarch",
          "salt",
          "oil, for cooking"
        ]
      },
      {
        "section": "Standard Fillings",
        "ingredients": [
          "(9 inches, or , long) boiled tender octopus, finely diced",
          "bonito powder",
          "red pickled ginger (beni shoga).",
          "scallion, thinly sliced",
          "tempura bits (tenkasu or agedama; you can substitute with unsweetened crispy rice cereal)."
        ]
      },
      {
        "section": "Optional Fillings",
        "ingredients": [
          "finely diced cheese (such as cheddar or mozzarella).",
          "finely diced sausage",
          "finely diced peeled and deveined shrimp",
          "finely diced kimchi",
          "wasabi, to taste"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "kewpie mayo to taste",
          "takoyaki sauce to taste",
          "dried bonito flakes (katsuobushi) to taste",
          "dried seaweed flakes (aonori) to taste"
        ]
      }
    ],
    "instructions": [
      "To prepare the takoyaki batter: In a medium bowl, combine cold water and dashi powder, stirring until dissolved. Then add the beaten egg, soy sauce, flour, cornstarch, and salt. The batter should be thin and fluid. Transfer it to a pouring container for easier use with the grill.",
      "Arrange the standard and optional fillings you plan to use near the takoyaki pan. Since takoyaki cooks quickly, it's best to have all ingredients ready before you begin.",
      "Heat the takoyaki pan over medium heat. Once heated, brush oil over the entire surface, including the molds. Pour the batter into each mold, filling them to the brim. Sprinkle a small amount of the standard fillings into each mold, then add optional fillings if desired—some can include wasabi for a surprise!",
      "Cook until the batter's surface is nearly set, about 2 to 3 minutes. Using chopsticks or bamboo skewers, carefully loosen each takoyaki by scraping around the edges, then turn each ball 90 degrees onto its side. Add more batter to each mold, pushing cooked batter from the edges to fill any gaps. Rotate another 90 degrees so the crispy bottom half turns upward. Fill any remaining holes with batter. Continue cooking until all sides are crisp, totaling 10 to 12 minutes. Remove the pan from heat and transfer the takoyaki to a serving dish. Repeat this process with any remaining batter and fillings, adding more oil to the pan if necessary.",
      "To serve: Arrange 6 takoyaki on each plate while hot. Drizzle with Kewpie mayo and takoyaki sauce, then sprinkle with bonito flakes and dried seaweed flakes."
    ],
    "notes_ingredients": "Many ingredients for takoyaki can be easily found at Asian supermarkets. Look for pre-cooked octopus in refrigerated aisles (tako means \"octopus\" in takoyaki). You might also discover various other fillings to enhance your dish. Some stores sell takoyaki pans, which are also readily available online.",
    "notes_instructions": null
  }
]