Combine baijiu, Frangelico, yuzu juice, and bitters in a shaker.
Add ice and shake vigorously.
Strain mixture back into shaker and discard ice.
Crack egg and separate the white, letting it drop into the tin shaker.
Cover and “dry shake” (meaning, with no ice) for about 45 seconds to emulsify the egg into the cocktail (and to make it frothy).
Pour ingredients into chilled cocktail coupe and garnish with a spritz of lemon and a few drops of honey.