Cut the avocado into small pieces, and mix with the minced green onions or shiso leaves, and any other ingredients (including the dashi and Japanese mustard that come with the natto).
Open one side of the aburaage, stuff in the Step 1 mixture, and secure with toothpicks.
Pan-fry both sides in a frying pan without oil until they become golden brown. Leave the toothpicks in, cut each of the wraps in half, and you're done.
Story Behind this Recipe
I wanted to make something with the ingredients I had in my fridge and came up with this recipe.
Please adjust the amount of yuzu pepper paste depending on the saltiness of your yuzu pepper paste. I didn't add mayonnaise when I uploaded this recipe, but I discovered that adding a small amount of mayonnaise made this dish more tasty.