Julienne the carrot. Drain the oil or water from the canned tuna. Cut the konnyaku noodles into 5-6 cm pieces, boil briefly, then strain with a colander.
In a pot, add the vegetable oil, carrots, and konnyaku and stir fry for a minute or so. Then pour in the dashi stock, soy sauce, mirin, and simmer until most of the liquid has evaporated.
Once most of the liquid has evaporated, mix in the tuna and sesame seeds. Toss lightly so the tuna doesn't break apart. Done!