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

    [
  {
    "recipeCode": "130645c04a6a45cba8577cd7b4f75f40",
    "updated": "2025-05-20T06:44:31.892Z",
    "title": "Tataki Beef with Enoki Mushrooms, Spinach, and Udon Noodles",
    "subtitle": null,
    "description": "Tataki is a traditional Japanese technique for preparing beef tenderloin by quickly cooking the exterior at very high heat while keeping the interior nearly raw. The usual method involves grilling or searing the meat, then chilling it rapidly in an ice water bath to halt the cooking process and maintain a rare center. Tataki beef is typically served cold atop cooked vegetables or salad, or, as in this recipe, over chilled noodles with raw vegetables. It is often accompanied by a dipping sauce, either a mix of soy sauce and wasabi paste or a gentler blend of soy sauce, mirin, sugar, and dashi.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beef tenderloin, 2 inches in diameter, trimmed",
          "vegetable oil",
          "salt",
          "dried udon noodles",
          "baby spinach leaves",
          "enoki mushrooms"
        ]
      }
    ],
    "instructions": [
      "Coat the beef evenly with vegetable oil and season all sides with salt.",
      "Preheat a grill or cast-iron skillet over very high heat. Prepare a large bowl filled with cold water and ice.",
      "Sear the tenderloin on each side until browned, about 1 to 2 minutes per side, ensuring all sides are browned.",
      "Remove the meat from heat immediately and place it into a large resealable bag. Submerge the bag in the ice water bath, keeping the top of the bag above water to prevent dilution of flavor. Let the meat rest in the bath for around 15 minutes until chilled, then refrigerate for a minimum of 2 hours.",
      "Cook the udon noodles following the package instructions, then drain and rinse under cold water. Refrigerate until serving.",
      "To serve, cut the beef into ½-inch-thick slices. Divide the noodles across 4 bowls, then arrange slices of beef, a handful of spinach, and a cluster of enoki mushrooms on top. Serve chilled alongside your preferred dipping sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Both the beef and noodles can be prepared in advance. Store the beef tightly wrapped in plastic wrap or sealed in a bag in the refrigerator for up to 2 days. Keep the noodles in a sealed container in the refrigerator for up to 2 days as well. Assemble the dish just before serving."
  }
]