Make some slits in the skin of the chicken wing tips and cut the daikon into thick quarter rounds (icho-giri). Rehydrate the dried shiitake mushrooms in water, squeeze out the water from the shiitake, remove the stems and slice in half diagonally. Add the (A) seasonings to a pressure cooker and heat.
When it starts to boil, add the daikon, the chicken wings and the rehydrated shiitake mushrooms. Cover with a lid. When it starts steaming, lower the heat and let simmer for about 5 minutes. Remove from the heat and let stand for 10 minutes (make sure the pressure has dropped). Place the stew on a dish and serve.