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Crack the eggs into a medium-sized mixing bowl. Add the sugar. Then whisk until the eggs are smooth with no egg white streaks.
Mix the miso paste and water in a separate small bowl. Then add the miso-water-mix to the eggs and whisk to combine.
Add the toasted sesame oil to a cold nonstick frying pan. Then place the pan over low heat and add the egg mixture. Stir using a silicone spatula to distribute the sesame oil into the egg mixture, then let the eggs sit until you see the edges beginning to set and a gentle steam beginning to rise - about 1 to 2 minutes. Use the spatula to fold the almost-set eggs from the outer edge of the pan to the centre – so that you end up with large egg curds. Stir to coat the cooked curds with egg. And repeat until the eggs are almost set. Then remove the pan from the heat. Cooking time varies greatly depending on your heat source and pan size – for me, it takes about 4 minutes from the start.
Serve the miso scrambled eggs straight away on buttered sourdough toast for breakfast. Or spoon it over steamed white rice for dinner. Then sprinkle it with a small pinch of shichimi togarashi.