Cut the daikon in half lengthwise, then slice into 1cm thick pieces. Trim the roots off the kaiware.

In a pot, combine men-tsuyu, water, ginger, chicken wings, and daikon. Bring to a boil, skim off any foam, cover, and simmer on low heat for 15 minutes.

Remove the lid, increase to medium heat, and cook for an additional 3 minutes, stirring occasionally.