Clean the squid by removing the innards and cutting the body into 1cm rings. Separate the tentacles into smaller pieces.

Cut the daikon into 2cm thick half-moon slices.

In a pressure cooker, combine the seasonings and ginger. Bring to a light boil, add the squid, and cook until the color changes. Remove the squid.

Add the daikon to the pressure cooker, flatten it in the broth, and cook under pressure for 5 minutes. Allow the pressure to release naturally.