I love food that is doused in sauce. Especially Mexican food (like tacos or burritos) and Asian food (like stir fries) where everything is drenched.
The problem is, that a lot of the base ingredients in sauces are pretty potent. Like soy sauce or most hot sauces, if you “drenched” your food in it, it’d be too strong.
So what’s the secret? Do you basically just add a bunch of water to it?
Have you made many sauces from scratch? Certainly a difference between sauces intended as sauce (enchilada sauce) VS those that are condiments (hot sauce). In those examples the line is fuzzy and water is a factor but not the only one.
I suppose you could try adding water to soy sauce but I doubt that would result in a satisfying sauce. I would make another sauce and add soy sauce, hot sauce, mustard, or other condiments to it for flavor but at that point you aren’t really making them less potent because you are actually just making a new recipe with the condiments as an ingredient.