Break the eggs into a bowl and stir well. Add soup stock (dashi) and soy sauce. Strain egg mixture using a sieve.
In 4 individual serving bowls, add the crab meat and 150gr of the ingredients from step 1. Cover with the plastic wrap.
Place bowls on the metal tray and then put on the middle rack.
Cook on the 'Steam 1' setting for 20 minutes. Remove from the oven and allow to rest for 5 minutes with the plastic wrap intact.
Sprinkle chopped chives on top of the egg custard and serve.