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": "5ec1ed6646c54987894c032a560ee2ea",
    "updated": "2025-05-08T10:00:16.938Z",
    "title": "Octopus Hot Dogs with Scrambled Eggs, Shiba Inu Onigiri, Pig Onigiri, Mini Meatballs, and Karaage Bento",
    "subtitle": "Anime-Inspired Bento Box",
    "description": "When Ryuu takes the toddlers from daycare on a zoo field trip, they enjoy a bento lunch. Bentos (lunch boxes) are popular in Japan and can include a variety of foods suited for both adults and children. This bento is inspired by the toddlers featured in the anime and includes cute elements alongside easy-to-eat handheld items.",
    "ingredients": [
      {
        "section": "Octopus Hot Dogs with Scrambled Eggs",
        "ingredients": [
          "cocktail wieners (or 3 small hot dogs, cut in half horizontally).",
          "oil, divided, for cooking",
          "eggs, beaten",
          "salt and black pepper, to taste",
          "sheet dried seaweed (nori)."
        ]
      },
      {
        "section": "Shiba Inu Onigiri",
        "ingredients": [
          "freshly cooked, warm short-grain white rice",
          "ketchup",
          "sheet dried seaweed (nori)."
        ]
      },
      {
        "section": "Pig Onigiri",
        "ingredients": [
          "freshly cooked, warm short-grain white rice",
          "ketchup",
          "ham",
          "sheet dried seaweed (nori).",
          "white cheddar cheese"
        ]
      },
      {
        "section": "Mini Meatballs",
        "ingredients": [
          "recipe hamburg steak (make only the meat mixture and form into 12 mini meatballs).",
          "oil, for cooking",
          "ketchup",
          "leaves lettuce"
        ]
      },
      {
        "section": "Karaage",
        "ingredients": [
          "leaves lettuce",
          "cherry tomatoes"
        ]
      }
    ],
    "instructions": [
      "1. To prepare the octopus hot dogs with scrambled eggs: Slice each hot dog halfway lengthwise four times to create 8 legs. Heat ½ tablespoon of oil in a medium skillet over medium heat. Add the hot dogs and cook for 5 minutes until warmed through and the legs have opened. Transfer to a plate. In the same skillet, heat the remaining ½ tablespoon of oil over medium or medium-low heat. Pour in the beaten eggs, season with salt and pepper, and scramble for about 2 minutes until cooked to your liking, stirring every 30 seconds. Assemble by placing the hot dogs on top of the scrambled eggs. For the octopus eyes, cut 12 small circles from the nori sheet using kitchen scissors and place them onto the hot dogs.",
      "2. To make the Shiba Inu onigiri: Set aside 4 grains of cooked rice for decoration. Mix ketchup into the remaining rice until it turns a soft orange-pink color. Shape the rice into a ball with ears using your hands. Using kitchen scissors, cut out details from the nori sheet: 4 semicircles for ears, 4 upside-down U shapes for eyes, 2 ovals for noses, and 2 horizontal number-three shapes for mouths. Attach half of these details onto the onigiri. Finally, place the reserved rice grains on top as eyebrows. Repeat if making a second Shiba Inu onigiri.",
      "3. To make the pig onigiri: Mix ketchup into the cooked rice until it turns orange-pink. Shape the rice ball and ears with your hands. Cut details from the ham: 4 triangles with softened corners for ears and 4 ovals for cheek blush. For the nose, overlap 2 pieces of ham and cut out two matching oval shapes, larger than the blush ovals. Cut 2 smaller vertical ovals in the center of one larger oval to form nostrils. Layer the nose pieces with the nostrils on top. Cut 4 small circles from the nori for eyes. Attach half of the ham and nori details to the onigiri. For bows, cut 4 triangles from ham and 2 small circles from cheese. Place 2 triangles touching on top of the right ham ear, then position a cheese circle at the center of the bow. Repeat for a second pig onigiri if desired.",
      "4. To cook the mini meatballs: Heat ½ tablespoon of oil in a medium skillet over medium heat. Pan-fry the 12 mini meatballs until browned on all sides, about 8 minutes, or until the internal temperature reaches 160°F (71°C).",
      "5. To assemble the bento: Place one Shiba Inu and one pig onigiri together in a compartment. In separate compartment(s), arrange 6 meatballs on a lettuce leaf and drizzle ketchup over them; place 3 octopus hot dogs on a bed of scrambled eggs; and arrange half of the karaage on a lettuce leaf with 2 cherry tomatoes on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]