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In a bowl, whisk eggs, salt, and sugar.
Using a Tamago frying pan, drizzle in a little bit of oil and use a paper towel to spray the oil around. Turn the heat to medium and add in ⅓ of the egg mixture.
Let the egg set and roll the egg to the bottom; once the egg is fully rolled up, push the egg to the top and use a paper towel to whip clean any excess egg bits.
Add in another ⅓ of the egg, roll it up, whip clean, repeat the process until there is no more egg mixture.
Mix japanese mayo, masago, and ponzu. Squeeze the mixture on top of the egg and torch for 30 seconds.
Top with more masago, shredded seaweed, and sesame seeds. ENJOY!