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": "1d0d313f31bf4ead8cb000bce965555b",
    "updated": "2025-05-20T06:56:49.464Z",
    "title": "Clear Onion Soup",
    "subtitle": "Miyabe",
    "description": "Miyabe is commonly found in Japanese steakhouses across the United States. These restaurants often feature chefs cooking on heated tables, sometimes incorporating dramatic knife and ingredient tossing for entertainment. Despite this theatrical presentation, the soup itself remains authentic and flavorful.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ichiban dashi",
          "white onion, halved",
          "carrot, coarsely chopped",
          "celery stalk, coarsely chopped",
          "milk",
          "all-purpose flour",
          "vegetable oil",
          "salt (optional).",
          "thinly sliced button or cremini mushrooms",
          "scallions, chopped"
        ]
      }
    ],
    "instructions": [
      "Pour the dashi into a large pot over medium-high heat. Coarsely chop half of the onion and add it to the pot along with the carrot and celery. Bring the broth to just below boiling point. Reduce the heat to medium-low and simmer for 20 minutes.",
      "While the broth simmers, thinly slice the remaining half of the onion and separate the rings. Place the milk and flour in separate shallow bowls. Heat the oil in a medium skillet over medium heat.",
      "Working in batches, soak the onion rings in the milk, then lift them out allowing excess milk to drain back into the bowl. Toss the onions in the flour, then add them to the hot oil. Fry, stirring frequently, until the onions turn a light golden brown, about 5 minutes. Remove from the oil and drain on paper towels. Repeat until all the onions are cooked. Set aside.",
      "Once the vegetables in the broth are tender, add salt if desired. Strain the soup through a fine-mesh strainer into a bowl, discarding the vegetables or reserving them for another use. Return the strained broth to the pot, keep over low heat, and bring it to a gentle simmer.",
      "To serve, ladle the hot soup into four bowls and garnish each with fried onions, mushrooms, and scallions.",
      "To store the soup (not recommended), cool it completely. Refrigerate the soup, fried onions, mushrooms, and scallions separately in airtight containers. They will keep for one day. The fried onions may become soggy; re-crisp them in the oven before serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]