Crack 4 large eggs into a mixing bowl and add a pinch of white sugar. Whisk until smooth and homogenous.

In a separate bowl, combine 2 tablespoons of white miso paste with 2 tablespoons of water. Mix until smooth.

Pour the miso mixture into the bowl with the whisked eggs and gently fold for even distribution.

Heat a nonstick pan over low heat and add 1 tablespoon of toasted sesame oil. Warm it for 1-2 minutes.

Pour the egg and miso mixture into the pan and let it sit undisturbed for 1-2 minutes until edges start to set.

Gently fold the eggs from the edges toward the center repeatedly for about 4 minutes until softly set.

Remove from heat, let warmth finish cooking, and sprinkle with shichimi togarashi before serving.