Prepare the squid by removing the tentacles, internal organs, and ink sac. Clean the body and tentacles, cut into bite-sized pieces, and pat dry.

Cut the daikon into 1.5cm thick half-moon slices, peel the skin, and microwave with 2 tbsp water for 4 minutes at 600W. Rinse and drain.

In a pot, combine water, sake, mirin, sugar, soy sauce, and ginger. Bring to a boil, add squid and squid liver, and simmer briefly until cooked. Remove squid.