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": "6408665634b045eab471e96895c0dfe8",
    "updated": "2025-05-08T10:13:20.610Z",
    "title": "Land and Sea Mix Okonomiyaki",
    "subtitle": null,
    "description": "Okonomiyaki means \"whatever you like,\" referring to a savory batter loaded with cabbage and your choice of fillings, finished with mayonnaise and a sweet-savory sauce. Often compared to pizza, okonomiyaki is a versatile Japanese dish. This version highlights a combination of seafood and pork, perfect for sharing. There are two primary styles: Osaka, where the ingredients are mixed into the batter, and Hiroshima, where ingredients are layered. This recipe suggests pairing the okonomiyaki with your favorite refreshing beverage.",
    "ingredients": [
      {
        "section": "Okonomiyaki Base and Fillings",
        "ingredients": [
          "all-purpose flour",
          "baking powder",
          "salt",
          "dashi powder (or a bouillon cube).",
          "water",
          "peeled and grated japanese mountain yam (nagaimo or yamaimo).",
          "eggs, beaten",
          "oil, for greasing",
          "finely chopped cabbage",
          "scallions, finely chopped",
          "small-size shrimp, peeled and deveined",
          "boiled octopus leg (10 cm long), cut into 6 mm slices",
          "squid heads, lightly scored and cut into 12 mm squares",
          "mozzarella, cut into 12 mm squares",
          "thin slices (15 cm long) pork belly"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "okonomiyaki sauce, to taste",
          "kewpie mayo (japanese mayo), to taste",
          "dried bonito flakes (katsuobushi), to taste",
          "dried seaweed flakes (aonori), to taste"
        ]
      }
    ],
    "instructions": [
      "Prepare the okonomiyaki batter by mixing flour, baking powder, and salt in a large bowl. Stir well to eliminate any lumps.",
      "In a separate small bowl, dissolve the dashi powder in water, then add the mixture to the flour bowl. Whisk until smooth and similar to pancake batter. Gently fold in the grated mountain yam and beaten eggs, avoiding overmixing.",
      "Heat a medium nonstick skillet over medium heat and lightly grease it with oil.",
      "Incorporate the cabbage, scallions, shrimp, octopus, squid, and mozzarella into the batter, coating all ingredients evenly.",
      "Pour one-quarter of the batter into the skillet, forming an 8-inch (20 cm) circle approximately ½ inch (12 mm) thick. Arrange pork belly slices evenly on top. Cover with a lid and cook for 4 minutes, or until the bottom turns golden.",
      "Remove the lid and carefully flip the okonomiyaki using two spatulas. Gently press the edges inward with a spatula to shape it. Continue cooking uncovered for about 4 minutes until the pork belly is crispy. Flip once more, placing the bacon side up.",
      "To serve, spread a layer of okonomiyaki sauce over the top. Decorate with Kewpie mayo by creating a hamster face design: draw a large circle near the edges, add two smaller circles on top for ears, two short 3/4-inch (2 cm) lines angled upward for eyes, two longer angled lines for eyebrows, and an infinity symbol for the nose. Sprinkle bonito flakes on each side of the face as cheeks and around the outline. Finish by scattering seaweed flakes across the entire surface.",
      "Transfer the okonomiyaki to a serving plate or serve directly from the skillet. Cut into triangular slices with a spatula and serve immediately while hot."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]