Blanch shrimp and set aside. Slice shrimp in half horizontally.

Combine dashi, eggs, tamari, sake, and salt together in a bowl. Mix with a chopstick then strain into another bowl.

Bring a steamer to a boil and then set to low heat.

Divide the egg mixture into 4 ramekins and cover with aluminum foil. Set ramekins in steamer and steam on low heat for 20 minutes in covered pot.

After the custard is done, remove ramekins from steamer and garnish with the shrimp, tobiko and chive.