Break your eggs into a bowl, and mix in the sugar. Pre-set your oven to 180℃.
Stir the sugar around gently, just until it dissolves. Add your miso (along with the ginger juice, if preferred) and let dissolve in the egg as well. The key here is not to make too many bubbles while stirring.
Mix in your flour (sifted) and the sesame seeds. It might seem like a lot of sesame, but don't worry.
Pour the mixture onto a tray lined with baking paper. Wet your hands, and use them to spread sesame mixture out evenly.
Bake in an oven set to 180℃ for 8 minutes. (If you're using an electric oven, you might want to set the temperature 10℃ higher.) The baking times will differ depending on your oven and how thinly you've spread the sesame mixture.
Once it's baked to a nice golden brown, remove the tray from the oven and slice into squares of you preferred sizes with a knife.
They should harden into a crunch once cool. If they don't, you can try baking them for a few more minutes at 150℃ with the squares turned over so the other side bakes crisps as well.
You're all done! Keep them stored in a sealed container.
Story Behind this Recipe
We didn't have any snacks around the house and for some reason I really wanted to eat something with sesame in it.
Once baked, it'll cool and harden quite quickly, so make sure to slice the sheet into portion sizes as soon as you take it out of the oven. If you roast your sesame seeds a little bit beforehand (about 3~4 minutes at 150℃), it'll taste even nuttier and toasted!