How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor? I recently attempted to mix up my own hot oriental mustard using a powder, bought in the local supermarket. (S &amp; B Oriental Hot Mustard) 
Following the directions on the can. I mixed with water only. I found that, I could not put enough water in the mix, to dilute the heat, without making it too watery. 

Is there something else I can add, that will dilute the heat without making the mustard too watery, sweet, or otherwise significantly altering the flavor?

The ingredients in the can of mustard powder I used, are Mustard &amp; Turmeric.

I am trying to imitate the flavor &amp; spiciness of the dipping mustard that is served in Chinese restaurants.
I came across this article.

It explains where mustard get its heat from:


  Mustard seeds come from the mustard plant, a member of the cabbage family. They contain two sulphur compounds, myrosin and sinigrin, as well as an enzyme, myrosinase. When the seeds are broken and water is added, the enzyme breaks down the sulphur compounds. The result is the sharp tasting oil that gives mustard its pungency, and helps explain why the name mustard comes from the Latin words mustum (much) and ardens (burning).


In addition, it recommends adding some flour to tone down its heat.


  In the case of prepared mustards, the reaction is toned down by using additives such as flour.