Crack the eggs into a liquid measuring cup and note their total volume. Measure an equal volume of water and an equal volume of dashi. Six large eggs equal approximately 1 cup plus 3 tablespoons in volume.
Whisk the eggs, then add the sesame oil, water and dashi. Mix until well combined.
Strain the egg mixture through a fine mesh strainer for a smooth consistency.
Divide the egg mixture evenly among 4 heatproof ramekins. Top each with 2 shrimp.
Bring the water in a covered steamer to a boil. Carefully place the ramekins in the steamer, cover and steam over high heat for 4 minutes.
Turn off the heat and leave the ramekins in the covered steamer for an additional 14 minutes.
Carefully remove the ramekins from the steamer.
To Serve
Top each steamed egg with lump crabmeat, finely chopped chives, julienned shiso and a splash of soy dashi. Add additional toppings as desired and serve with rice, if desired.
Notes
You will need a pot or wok with a lid, a heatproof dish and something to elevate the dish above the water, such as a metal steaming rack. A double boiler, bamboo steamer or electric steamer can also be used as long as the ramekins fit with the lid closed.
