Put the bean sprouts in plenty of water. Drain when they are crisp.
Make the dressing: Combine the A. ingredients.
Blanch the bean sprouts quickly in salted water. Drain into a colander. When they've cooled down, squeeze out the water.
Heat oil (not listed) in a frying pan, and pan fry the aburaage until browned and crisp on both sides.
Cut the aburaage into 5 mm strips.
Just before serving, put the bean sprouts and aburaage into the bowl with the dressing, and mix well. Transfer to serving plates, and scatter with chopped green onion.
Story Behind this Recipe
When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.
Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture. Adjust the amount of mayonnaise and soy sauce to taste. If you add too much mayonnaise, the salad will get soggy, so watch for that.