When making dashi, you're able to save the bonito and kombu to make ni-dashi. Are you able to save the bonito and kombu after making mentsuyu sauce as well?

I've been making zaru soba lately and I'm wondering if there is something good I can use my bonito and kombu for after making the mentsuyu sauce. Since it has soaked in soy sauce, sake and mirin I suspect it wouldn't make very good ni-dashi. Anybody have a recommendation for how I can make the most of the spent ingredients?

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