melt 1 tbsp butter in a pan over medium heat. add the frozen corn with a small pinch of salt and sauté until hot ~3 minutes

add the sake and let it cook for about a minute, until most of the liquid has evaporated. remove from heat and let cool (this step is important so that your blender doesn't fart after blending from the heat! in a pinch, i'll transfer to a bowl and stick in freezer)

transfer the corn to a blender. add the miso and 1/4 cup water, then blend until smooth and creamy. if the sauce feels too thick, add another splash of water until it’s pourable.

return the corn mixture to the pan over low heat, mix in the remaining 1 tbsp of butter

add the cooked udon into the pan and toss until every noodle is coated, add another splash of water if needed

divide between bowls and finish with a dash of togarashi and sprinkle of scallions