Remove cartilage, eyes, and beak from the firefly squid. Rinse quickly and pat dry.

Peel the daikon radish, cut it in half lengthwise, then slice thinly into half-moon shapes. Peel the ginger, slice two pieces thinly, and julienne the rest for garnish.

Heat salad oil in a frying pan over medium heat. Add the firefly squid and daikon, and stir-fry briefly.

Add the sliced ginger and the seasoning mixture (mentsuyu and water). Simmer for 7 minutes until the liquid is almost gone.