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

    [
  {
    "recipeCode": "3a643198f21248359743df6c236b61a3",
    "updated": "2025-05-08T09:26:09.538Z",
    "title": "Buri Daikon",
    "subtitle": null,
    "description": "Mai prepares this simmered yellowtail and daikon (Japanese radish) dish for her boyfriend, Sakuto, and his younger sister, Kaede. Inspired by Mai's cooking, Kaede expresses her desire to cook as well as Mai. Mai encourages her by emphasizing that cooking is a skill developed through practice. Later, Mai supports Kaede in regaining her confidence after an online bullying experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "yellowtail, sliced into 2.5 cm-thick fillets",
          "japanese radish (daikon).",
          "sake",
          "mirin",
          "soy sauce",
          "brown sugar",
          "ginger root, sliced into matchsticks",
          "scallion, green part only, finely chopped"
        ]
      }
    ],
    "instructions": [
      "Bring enough water to a boil in a large pot to fully submerge the yellowtail fillets. When boiling, briefly blanch the fillets for less than 1 minute, or until the edges turn white. Remove them with a slotted spoon and set aside.",
      "Peel the daikon and slice it into 1-inch-thick (2.5 cm) rounds. Use a small knife or peeler to trim around the edges of each round to prevent them from breaking during cooking. Cut each round in half.",
      "Clean the pot used for blanching the yellowtail, then bring fresh water to a boil over high heat, enough to cover the radish pieces. Boil the daikon for 10 minutes to reduce sliminess and bitterness. Drain and rinse with clean water.",
      "In a large saucepan, combine sake, mirin, soy sauce, brown sugar, and ginger. Bring the mixture to a boil. Reduce the heat to medium and add the prepared daikon. Simmer for 15 minutes. Lower heat to medium-low, add the blanched yellowtail, then place a round piece of parchment paper over the simmering broth to maintain even contact. Simmer for an additional 8 to 10 minutes.",
      "Remove from heat and transfer to a large serving bowl. Garnish with the chopped scallions before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The flavors and color of the broth develop further when allowed to rest overnight, making the dish taste even better the next day. It can be enjoyed either hot or cold."
  }
]