Poke the chicken wings with a fork to help flavors penetrate.

Peel the daikon radish with a thicker peel than usual.

Cut the daikon into 2 cm thick semi-circles.

Heat vegetable oil in the pressure cooker on high heat.

Add chicken wings and cook until browned on all sides.

Add daikon radish, water, Japanese Worcestershire-style sauce, oyster sauce, chicken stock powder, sake, and sugar to the pressure cooker.

Bring the mixture to a simmer and remove any scum that forms.

Close the lid of the pressure cooker and bring to high pressure.

Once pressurized, reduce heat to low and simmer for 15 minutes.

Turn off the heat and allow the pressure to release naturally.

After pressure release, open the lid and turn the heat to medium.

Simmer gently, stirring the chicken with a spatula, being careful not to break it apart.

Continue simmering until the chicken becomes glossy and is thoroughly coated with the sauce.