In a mixing bowl, crack four large eggs and add one teaspoon of white sugar and two tablespoons of white miso paste. Next, pour in two tablespoons of water. Whisk everything together until the mixture is frothy and well combined, about 1-2 minutes.

Place a nonstick frying pan over low heat and drizzle in one tablespoon of toasted sesame oil. Allow the oil to warm gently for about 1 minute.

Carefully pour the prepared egg mixture into the pan, stirring the eggs gently with a spatula to incorporate the sesame oil.

Allow the eggs to sit undisturbed for about 1-2 minutes or until the edges begin to firm up.

Using a spatula, gently fold the eggs from the edges toward the center, repeating this every 30 seconds for about 3-4 minutes.

Once the eggs are mostly set but still slightly custardy, remove them from the heat and spoon them onto warm plates.