Crack the eggs into a medium bowl, add the sugar, and whisk thoroughly until the mixture looks uniform and free of streaks. prep

Stir the miso paste with the water in a small bowl until smooth, then pour it into the eggs and whisk again until blended. mix

Pour the sesame oil into a cold nonstick skillet, set it over low heat, and add the egg mixture, gently stirring to coat the pan evenly. cook

Allow the eggs to sit briefly until the edges begin to set and light steam appears, then gently fold the soft curds from the sides toward the center, repeating until just barely set. cook

Remove the pan from the heat while the eggs remain glossy and soft. finish

Serve immediately on toast or rice and sprinkle lightly with shichimi togarashi if desired. finish