- Combine 1 teaspoon of the sake, 1 teaspoon of the soy sauce, cornstarch, and ¼ teaspoon of the Jbasket Sesame Oil in a bowl. Mix to combine then add in the salmon. Toss until well coated. Allow the salmon to marinate for 15 minutes.
- Add the eggplant to a separate bowl. Sprinkle a ½ teaspoon of salt over top. Let the eggplant sit for 15 minutes.
- In a small bowl, combine the remaining sake, remaining soy sauce, oyster sauce and water. Set aside.
- Squeeze out any excess moisture from the eggplant Then pat them dry with paper towels. Heat half of the oil in a wok over medium heat. Add in the eggplant and cook for 3-4 minutes until cooked through. Transfer it to a plate.
- Pour the remaining oil into the wok. Add in the salmon and okra. Cook for about 3 minutes until the salmon is cooked through. Mix in the eggplant and the prepared sauce mix. Cook for 30 seconds then turn off the heat. Drizzle in the remaining teaspoon of Jbasket Sesame Oil and season with salt and pepper to taste. Enjoy!
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