Steamed Egg Custard with Blue Crab and Flowering Chives

Ingredients

• 2 tablespoons katsuo bushi 
• 18  chives chinese
• 6 large eggs 
• 0.3 cup cup heavy whipping cream 
• 4 inch kombu dried ( kelp)
• 0.8 teaspoon kosher salt 
• 0.5 pound lump crab meat picked over
• 3 large mushroom caps dried black chinese
• 0.5 teaspoon sesame oil 
• 1.5 teaspoons rice wine 
• 1 tablespoon cooking sherry dry
• 1.5 teaspoons soya sauce 
• 0.3 teaspoon sugar 
• 2.3 cups water 
• 1 pinch pepper white

Equipment

• bowl
• whisk
• pot
• sieve
• aluminum foil

Directions

1. Simmer mushrooms in water in a small saucepan5 minutes, then let steep off heat 10 minutes.
2. Add kombu and return just to a simmer. Turn off heat and add bonito flakes, then let steep 10 minutes. Strain stock through a fine-mesh sieve into a bowl or glass measure, discarding solids. Cool dashi to room temperature.
3. Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
4. Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes.
5. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.)
6. Blanch chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooking. Pat chives dry.
7. Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients.
8. Top warm custards with crab mixture.
9. Dashi can be made 1 day ahead and chilled.