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": "0a869128b73e40bfb264b0f16ddbfd2a",
    "updated": "2025-05-20T06:33:07.279Z",
    "title": "Large Roll with Vegetables | Futomaki",
    "subtitle": "",
    "description": "Futomaki are thick sushi rolls made with full sheets of nori and often include up to six ingredients, typically vegetarian. Common fillings include cucumber, lotus root, takenoko (bamboo shoots), and tamagoyaki (omelet). This recipe features kampyo, a traditional Japanese ingredient consisting of dried gourd strips, which can be found in Asian markets and online.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried shiitake mushrooms",
          "sugar, divided",
          "mirin, divided",
          "soy sauce, divided",
          "kampyo",
          "salt",
          "sweet omelet (usuyaki tamagoyaki).",
          "sushi rice (shari).",
          "sheets toasted nori",
          "one 5 ounce bag fresh spinach, stems removed, chopped, and parboiled"
        ]
      }
    ],
    "instructions": [
      "In a medium bowl, soak the shiitake mushrooms in 3 cups of water for 30 minutes. Drain the mushrooms, reserving 1½ cups of the soaking liquid.",
      "Remove the stems and place the mushroom caps in a small saucepan with ½ cup of the reserved soaking liquid. Heat over medium-high until it boils, then lower the heat to medium and simmer for 20 minutes.",
      "Add 1 tablespoon sugar, 1 tablespoon mirin, and 1 tablespoon soy sauce to the saucepan. Continue simmering until the liquid evaporates, about 15 minutes. Slice each mushroom cap into four pieces and set aside.",
      "In a small bowl, soak the kampyo in enough water to cover for 5 minutes. Drain, sprinkle with salt, gently massage, then rinse thoroughly.",
      "Transfer the kampyo to a medium saucepan and add enough water to cover it by half an inch. Bring to a boil over medium-high heat and cook for 20 minutes. Add 1 cup of the reserved shiitake soaking water, 1½ tablespoons sugar, ½ tablespoon mirin, and 1½ tablespoons soy sauce. Simmer over medium heat until the liquid has evaporated, approximately 30 minutes. Cut the kampyo into 4-inch strips and set aside.",
      "Trim uneven edges from the tamagoyaki and slice it into 12 pieces, each about ½ inch thick.",
      "Spread ½ cup of sushi rice evenly over half of a sheet of nori.",
      "Across the center of the rice, place 3 slices of tamagoyaki end to end. Arrange one-quarter of the kampyo along one side of the egg and one-quarter of the shiitake mushrooms along the other side. Add one-quarter of the spinach on top.",
      "Roll the futomaki tightly, making sure to push any filling back inside or trim it off if it protrudes. Slice the roll into pieces.",
      "Repeat the rolling and slicing process for the remaining three rolls.",
      "Serve the futomaki immediately. If you need to store the rolls, place them in an airtight container in the refrigerator, but be aware that the nori may become soggy and tough if not eaten soon after preparation. If the sushi contains raw fish, consume within 24 hours."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]