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": "1bdf1fe209d742afac13cc94e78e5b6c",
    "updated": "2025-05-20T06:52:15.193Z",
    "title": "Sweet Omelet | Usuyaki Tamagoyaki",
    "subtitle": "",
    "description": "Tamagoyaki, meaning \"grilled egg,\" is a Japanese omelet known for its thin, slightly sweet layers. Traditionally, it is prepared in a special rectangular pan, but a regular skillet works just as well. Usuyaki tamagoyaki is enjoyed in various ways; in the United States, it is commonly served in sushi at Japanese restaurants.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sake (recommended) or water",
          "sugar",
          "salt",
          "vegetable oil for the pan"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, gently beat the eggs together with the sake or water using a fork.",
      "Add sugar and salt, then continue beating until these ingredients are fully dissolved.",
      "Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove any froth or unmixed particles, resulting in about 1½ cups of smooth batter.",
      "Lightly oil the surface of an 8-inch nonstick skillet using a paper towel.",
      "Heat the pan over medium-low heat until a drop of batter sizzles upon contact.",
      "Pour 3 tablespoons of batter into the pan, tilting and swirling it to evenly coat the bottom.",
      "Cook for approximately 30 seconds, or until the egg begins to set.",
      "Using a fork or chopsticks, gently loosen the edges and roll the omelet toward one side of the pan; if rolling is difficult, fold it like a letter into three or four layers.",
      "Keep the roll in the pan.",
      "Wipe the exposed part of the pan with a lightly oiled paper towel to remove any egg bits.",
      "Add another 3 tablespoons of batter to the pan and swirl to cover the bottom, lifting the rolled omelet slightly to allow batter to flow underneath.",
      "Return the roll to the pan and cook until the new layer begins to set.",
      "Roll or fold the first layer over the new layer to wrap it.",
      "Repeat the oiling and batter adding process two more times.",
      "Place the completed tamagoyaki seam-side down on a clean kitchen towel.",
      "Roll the omelet tightly in the towel and, if needed, gently press to shape it into a slightly flattened tube.",
      "Repeat the batter straining and cooking steps to make a second omelet with the remaining batter.",
      "Serve the omelets whole accompanied by a small amount of soy sauce, or cut into ½-inch slices for sushi.",
      "To store, refrigerate the tamagoyaki in an airtight container; it will keep fresh for up to 2 days."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]