Gingered Soy Sauce

Grate the ginger on a box grater using the large holes. Put the ginger in your palm and squeeze the ginger juice into a small bowl; discard the grated ginger. In a small saucepan, combine 1-1/2 tsp. ginger juice with the soy sauce, mirin, and sugar. Warm the mixture over medium heat, stirring, just until the sugar dissolves. Transfer to a small bowl, and stir in the sambal and lime juice. Serve or store covered and refrigerated for up to three days.