In a medium bowl, crack four large eggs and add a tablespoon of white sugar. Whisk vigorously until smooth and pale yellow.

In a separate bowl, combine two tablespoons of white miso paste with a splash of water. Stir until smooth.

Place a nonstick frying pan over low heat for about a minute. Add a teaspoon of toasted sesame oil.

Pour the egg and miso mixture into the warmed pan. Let it sit undisturbed for 1 to 2 minutes.

Gently fold the eggs from the edges towards the center, cooking for 3 to 4 minutes until just set but still glossy.

Remove from heat and serve hot, garnished with shichimi togarashi if desired.