Crack four large eggs into a mixing bowl and add a teaspoon of white sugar. Whisk until smooth and silky.

In a separate bowl, mix 1-2 tablespoons of white miso paste with a splash of water until smooth. Pour into the egg mixture and whisk again.

Place a nonstick pan over low heat with a drizzle of toasted sesame oil. Heat for 1-2 minutes until shimmering.

Gently pour the egg and miso mixture into the pan and let it sit for 1-2 minutes.

Using a spatula, fold the eggs gently from the edges to the center, cooking for about 4 minutes until just set.

Remove from heat and serve immediately, optionally garnished with shichimi togarashi.