inari" 稲荷 kind, as usual, I poured hot water over it to defrost as well as to remove any excess oil). These ingredients are lined up on the picture below on the right.
I put peanut oil (1 tbs) and dark sesame oil (1 tsp) in a frying pan on medium flame. I first sautéed the daikon green, daikon and carrot. I sprinkled Japanese one flavor red pepper flakes or "Ichimi tougarashi" 一味唐辛子 to taste. After a minute of so when the vegetables were coated with oil and slightly softened, I added the abura-age. I then seasoned with mirin (3 tbs) and soy sauce (3 tbs) and braised it until only a very small amount of liquid remained.
The seasoning was a bit on the strong side but would have been perfect as a rice condiment. But for a drinking snack, you may want to replace half of the mirin with water or sake and also reduce the soy sauce. The daikon green and carrot remained a bit crispy. In contrast, the daikon and abura-age were soft and absorbed the seasoning, providing an interesting texture contrast.
We had this as a small drinking snack with cold sake. Since we had this cold, the seasoning was just fine and not too strong.